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Kelly's Butterscotch Pudding

This is a wonderful butterscotch pudding that I have been making for years. Our family loves it best when it's hot. This recipe can also be used as a pie filling.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine british
Servings 4 people
Calories 1953.5 kcal

Equipment

  • 1 Medium Saucepan For cooking the pudding base
  • 1 Whisk Essential for preventing lumps and constant stirring
  • 2 Small Heatproof Bowls One for mixing dry ingredients/paste, one for egg yolks
  • 1 Measuring Cups and Spoons For accurate ingredient measurement
  • 4 Serving Bowls or Ramekins For portioning and cooling the pudding

Ingredients
  

Main

  • 1 cup packed brown sugar
  • ¼ cup cornstarch
  • 3 cups milk
  • ½ teaspoon salt
  • 3 egg yolks beaten
  • ¼ cup butter
  • 1 teaspoon vanilla extract

Instructions
 

  • In a small bowl, mix together brown sugar, cornstarch and salt. Add enough milk to make thick paste. In a saucepan over medium heat, bring milk to a boil. Stir in brown sugar mixture, return to a boil, and cook for 1 minute.
  • Place egg yolks in small bowl. Temper the yolks by quickly stirring in about 1/4 of hot milk mixture. Pour yolk mixture back into hot milk mixture, and return to heat. Cook, stirring constantly, for 1 minute; remove from heat. Stir in butter and vanilla until butter is melted. Pour into bowls, and let cool slightly.

Notes

Mastering this pudding relies on two key techniques: tempering the egg yolks and constant stirring. When tempering, slowly stream a portion of the hot milk mixture into your beaten egg yolks while whisking vigorously; this gradually raises the yolks' temperature without scrambling them. Once the tempered yolks are returned to the saucepan, continuous stirring is paramount to achieve a silky-smooth consistency and prevent scorching on the bottom. For an even more luxurious texture, strain the finished pudding through a fine-mesh sieve before pouring into bowls. Dark brown sugar will deepen the butterscotch flavor. Serve with a sprinkle of flaky sea salt or a dollop of fresh whipped cream to elevate the presentation and taste.