A rich and creamy dessert that’s better than store-bought butterscotch!
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Nowadays, it’s easy to find just about any flavor of pudding you want in a grocery store. But is that pudding going to taste as good as something you make yourself? Not if you make this recipe for butterscotch pudding. With homemade pudding, the taste is richer and sweeter. You also know for sure that you’re using natural ingredients that are going to create the best taste possible.
With this recipe, you might be about to taste the best butterscotch you’ve ever had. It’s not the type of sweetness that you get when something has been loaded up with sugar. Instead, this butterscotch pudding has a smooth texture and deep notes of caramel. After your first taste, you’ll know that this pudding is something special because it’s a lot closer to what you’ll find in an upscale restaurant than in your local grocery store.
If this pudding kicks off a new craze for homemade puddings in your household, luckily we have plenty more options to keep you going. First, there’s Pumpkin Pie Chia Pudding and this Peach Breakfast Quinoa Chia Pudding. If you have dietary restrictions, you may want to try Dairy-Free Mint Chia Pudding with a Brownie Bottom. Of course, if it’s more butterscotch desserts that you seek, you have to try our Soft Butterscotch Pumpkin Cookies.
Is Butterscotch Pudding Healthy?
This butterscotch pudding recipe is healthy in the sense that it skips the artificial preservatives found in store-bought versions. The sweetness comes from dark brown sugar while vanilla extract helps to add some flavor. Per portion, the pudding has a total of 349 calories and 13 grams of sugar, which isn’t too much for a dessert. If possible, you can use skim milk or a substitute like almond milk rather than whole milk to cut down on the calories in this recipe a little.
Whisk the Right Way…
When you read the instructions for this recipe, you’ll quickly discover that whisking is a huge part of making butterscotch pudding. If you have one, use a French whisk rather than a balloon whisk because it’s a little longer. This helps to reach the edges of the pot better, preventing any clumps while the pudding cools. After all, you want the pudding to come out as smooth as possible. You can also put some plastic wrap over the pudding while it cools to prevent skin from forming, which is another way to keep your pudding as smooth as possible.
INGREDIENTS
- 3/4 cup packed dark brown sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
INSTRUCTIONS
Combine
Whisk dry ingredients and add milk.
Thicken
Cook until mixture thickens; temper yolks.
Finish
Add butter, vanilla, and chill.
Devour!
FAQs & Tips
For leftover pudding, place it in an airtight container or cover it with plastic wrap directly on top. In the fridge, the pudding will stay good for 3 to 4 days.
The most likely reason for this is not bringing the pudding to a full boil, which is needed to activate the cornstarch and get the pudding to set as it cools.
Whipped cream is a common way to garnish butterscotch pudding. However, crushed gingersnap cookies, toasted pecans, and toffee bits are also good options.
Serving Suggestions
Eating fruit on the side with butterscotch pudding can be a good complement taste-wise and a good way to add some nutritional benefits to your dessert. It could be as simple as making a fruit smoothie like a Watermelon Smoothie or a Strawberry Smoothie. You can also try a Coconut Milk Quinoa Fruit Salad to complement your butterscotch pudding, or a little of this Fruit Soup.
Ingredients
- 3/4 cup packed dark brown sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
Instructions
- In a medium saucepan, whisk together the brown sugar, cornstarch, and salt.
- Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
- In a separate bowl, lightly beat the egg yolks. Temper the yolks by slowly pouring in about 1/2 cup of the hot milk mixture, whisking constantly.
- Return the tempered yolks to the saucepan, whisking quickly to incorporate. Continue to cook for another minute, until the pudding is smooth and thickened.
- Remove from heat and stir in the butter and vanilla extract until well combined.
- Pour the pudding into a bowl or individual serving dishes. Cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator until set, about 2 hours.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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