Homemade butterscotch pudding is one of our favorite desserts and so easy to make.
This butterscotch pudding is SO good you guys.
I first made this pudding a few months ago. Since then, my family has enjoyed this yummy dessert at least 5 more times.
Its just so easy and so delicious.
I love how customizable it is too. You can add whipped cream, chopped almonds, toffee bits, chocolate sauce, flaky salt…..the sky’s the limit. Many different toppings are a good fit with this butterscotch pudding.
It only takes about 10 minutes and one pot to whip this dessert up. Then you scoop the pudding in ramekins and place in the fridge for an hour and a half. The pudding will be the perfect consistency at this point. SO yummy.
How do I make butterscotch pudding?
What amazed me about this recipe was just how easy it is to make fresh, homemade butterscotch pudding. It really only takes one saucepan and a handful of ingredients. Throw the ingredients in and whisk away for a few minutes, remove the pan from the heat once gloopy bubbles have started to form and the consistency is similar to a loose yogurt. Stir in the butter, and, voila, you’re done. Pour pudding into four dishes and place in the fridge for 1 1/2 hours for chilling time.
What to serve with butterscotch pudding?
Its fun thinking about toppings for your freshly made pudding, because so many options are delicious. Chopped chocolate covered toffee, flaky salt, whipped cream or chocolate sauce are all great options.
What is butterscotch pudding made of?
I had always wondered this very question, and am so happy to report this dessert is so doable with simple ingredients including: cornstarch, sea salt, dark brown sugar, whole milk, heavy cream, vanilla extract, unsalted butter. Easy peasy.
I betcha this butterscotch dessert will become a mainstay in your dinner rotation.
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Homemade butterscotch pudding with whipped cream is one of our new favorite easy desserts to whip up
- 2 tbsp plus 2 tsp cornstarch
- 1/2 tsp sea salt
- 1/2 cup packed dark brown sugar
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 tsp vanilla extract or 1/2 vanilla bean, split and scraped
- 2 tbsp unsalted butter, in several pieces
- whipped cream
- flaky salt (optional)
In medium saucepan, whisk together cornstarch, salt and sugar.
Add in the whole milk, heavy cream and vanilla and bring to a boil over medium heat, whisking frequently.
While whisking, make sure to scrape the bottom of the pan as well as the corners.
When you see gloopy bubbles, reduce the heat to medium low, maintain a simmer and continue cooking for one minute. Pudding should be the consistency of a loose yogurt or warm caramel sauce.
Turn off the heat, and whisk in the butter.
Scoop the pudding into 4 ramekins/small bowls/cups. Place in refrigerator for 1 1/2 hours. Remove from fridge and add whipped cream. You can also add flaky salt or toffee bits, if desired. SO good.