I recently decided that I do not have enough butterscotch in my life. I mean, I like butterscotch, so why does it always take a back seat to caramel or chocolate? That combined with posts of cute little cups filled with creamy goodness that I kept seeing on Pinterest inspired me to give making a butterscotch recipe I found a whirl. This butterscotch pudding recipe is so simple. It has a sweet and not an overly butterscotch flavor, but just enough. Top is with some salted caramel sauce for an extra yummy dessert or leave it plain for the simple pleasant yum it is. Either way is fantastic. Make this dessert at least 4 hours before you plan to serve. I hope you enjoy it as much as I do. <3

Ingredients
  • 1 1/2 cups whole milk, room temp
  • 1 cup heavy whipping cream, room temp
  • 3 large egg yolks
  • 2 tbsp cornstarch
  • 3/4 cup packed brown sugar, the darker the better
  • 3 tbsp water
  • 1/2 tsp salt
  • 3 tbsp unsalted butter, room temp
  • 1 tsp vanilla
Instructions
  • Whisk milks together and set aside.
  • Whisk egg yolks and cornstarch together in a separate bowl and set aside.
  • Whisk brown sugar, water and salt together in a heavy bottomed saucepan. Heat over medium heat. Allow to cook and bubble for 5-6 minutes until it is about 240F. You can check the temperature with a candy thermometer.
  • Slowly whisk the milk into the sugar mixture. Careful, it may splatter.
  • Cook on medium heat until it begins to boil.
  • Once boiling, remove about 1/2 cup of milk mixture and slowly pour into egg mixture. Whisk constantly while pouring.
  • Once your egg mixture is tempered, slowly pour egg mix into pan with remaining milk mixture. Whisk constantly.
  • Turn the heat to low and cook for 1 minute while whisking.
  • Remove from heat.
  • Stir in butter until melted and fully incorporated and smooth.
  • Stir in vanilla.
  • Pour mixture through a fine mesh strainer into another bowl. (This is to catch any cornstarch or egg bits that may have formed.)
  • Let cool for 5 minutes.
  • Pour into desired serving bowls.
  • Cover with cling wrap letting the plastic rest on top of the pudding so it does not form a skin.
  • Refrigerate 4-6 hours or overnight before serving.
  • Serve plain or with salted caramel on top. Whipped topping is nice as well. Toffee crumbles and cookie bits also add a nice crunch to the top.
  • Enjoy!