Alright buddies, today we're talking Butterscotch Pudding. Now, if you had asked me ten years ago how I felt about Butterscotch Pudding, I probably would have told you that I thought it was gross and didn't understand WHY you would choose it when there were so many other awesome flavors of pudding out there. Thing is, guys, I had never had homemade Butterscotch Pudding before. When I pictured Butterscotch Pudding, I pictured that cloyingly sweet orange stuff you get in the pudding packs.
Real talk: Butterscotch refers to a mixture of brown sugar and butter. Brown sugar and butter!!! Could there be a better combination??? Well, with that in mind, you see, Butterscotch pudding is really one of the best kinds of pudding ever to exist. Creamy, caramelly, and all around awesome.
Here's how to make it:
Butterscotch Pudding: Serves 6
- 3 cups whole milk
- 3/4 cups dark brown sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 4 egg yolks (technically "large" egg yolks, but have you ever had small egg yolks? Sheesh.)
- 1 1/2 tsp vanilla extract
- 2 tbsp butter cut into small pieces (for easier melting!)
1. In a large, heat-proof mixing bowl, whisk together the brown sugar, cornstarch, salt, egg yolks, and 1/2 cup of the milk and then set aside. You'll want to whisk it until it's nice and smooth!
2. Heat the remaining 2 1/2 cups of milk to a boil in a medium sized saucepan. Heat over medium and whisk constantly to avoid scorching the milk.
3. As soon as the milk comes to a boil, remove it from the heat and gradually pour it over the egg mixture, whisking constantly until smooth. It is a small miracle that I managed to take this picture.
4. Once everything is well mixed, transfer the mixture to a large, clean, heavy saucepan and cook over medium heat while whisking constantly. Cook the mixture for 3-5 minutes or until it thickens. I love this part. You go from whisking and thinking, "is this ever going to happen?" to, "Woah! Pudding!" in the course of a few seconds. You'll know when it's done, promise! And when it is, remove it from the heat!
See? Obviously pudding now. But we've got a few more steps before we wrap things up!
5. Add the vanilla and butter and whisk until well combined. If you happen to be concerned about lumps (I'm certainly not, and didn't see any anyway!), you could strain the pudding through a fine mesh sieve at this point. I say skip it unless you're dead-set on the smoothest pudding of all time, ever.
6. Choose your container(s) and pour the pudding into it/them to set. You could use a big bowl or a serving dish, but I happen to be partial to single serving containers so I recommend putting your pudding into cups, or better yet, half pint mason jars! If you use mason jars, and happen to have a canning funnel, I highly recommend using it to get the pudding into the jars.
7. Ah, pretty little jars all in a row! Once you've got your pudding in your containers, put it in the fridge to cool and set. If you are concerned about that pudding film (once again, I am not), you can cover the pudding (not the jar, the pudding!) with saran wrap while it sets.
8. Once your pudding has set, cover the jars/bowl/serving dish/cups and store in the refrigerator until you're ready to eat it. I have been waging a losing battle against saran wrap for many, many years now so I love making pudding in little mason jars because I can just screw on a lid for storage.
When you are ready to eat your pudding feel free to add toppings! I tend towards whipped cream, myself, but you could also add some strawberries, chocolate shavings, or toffee. Or all of the above. Yum!
Til next time!