This rich, dreamy, and crave-able old fashioned butterscotch pudding recipe is underestimated yet fantastic.
It is thickened with cornstarch and egg yolks and blended together on the stove.
Spiking the mixture with a splash of bourbon or scotch is not old-fashioned, but it does add outstanding flavor.
Opt for scotch for a savory smokiness and bourbon to highlight the caramelized flavor of brown sugar.
This butterscotch pudding dessert is magnificently silky, creamy, and totally memorable with delicious whipped cream.
You will appreciate how simple and easy it is to make. It is pure comfort food for your family dinner.
Old Fashioned Butterscotch Pudding Recipe
- 1/2 cup dark brown sugar
- 2 teaspoons bourbon
- 1/2 teaspoon salt
- 1 cup heavy cream
- 3 tablespoons corn starch
- 1 teaspoon vanilla extract
- 3 tablespoons water
- 3 tablespoons unsalted butter
- 1 cup whole milk
- 3 large egg yolks
- Melt the brown sugar with water and salt over medium-low flame. The water aids sugar to melt uniformly. Cook until bubbling, and continue to cook for about 5 minutes or until darker brown. Be attentive and make sure it does not burn. Don’t mix butterscotch pudding with whole eggs custard while cooking; you can twirl the pan around a bit to dispense the warmth if required.
- Permit the dissolved brown sugar to cool for some time. In the meantime, melt the cornstarch in some milk, and mix until it becomes extremely smooth. Add egg yolks, and mix until it becomes smooth. Add the cornstarch mixture to the remaining milk and cream, and mix for some time to integrate everything.
- Add the milk and cream slurry to the moderately cooled brown sugar and whisk properly. The brown sugar will seize up and become solid. Don’t worry at this point because everything will dissolve once you put the pan back on the stove.
- Put the pan over the stove, gently bring the whole mix to a boil over medium-low heat, and make sure to whisk continuously. Once all the blend has dissolved and is starting to thicken, take a silicone spatula to scrape the pan’s sides and bottom as it solidifies.
- Once the butterscotch chip pudding comes to a boil, remove it from the stove and pour it through a fine-mesh strainer.
- Combine vanilla extract and butter, and mix energetically to incorporate.
- Pour the old fashioned butterscotch pudding recipe into serving glasses or bowls, and top with whipped cream and toffee bits.
- Serve warm, or let it set completely in the refrigerator. It will be wholly set in a few hours. You can store the leftovers in the fridge for up to 4 days.