Easy Butterscotch Pudding Recipes

EASY HOMEMADE BUTTERSCOTCH SAUCE

Steps:

• Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat.
• Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it's well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes.
• Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch sauce to a container to cool. (See Kelly's Notes.)

KELLY'S BUTTERSCOTCH PUDDING

Steps:

• 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.

CREAMY BUTTERSCOTCH PUDDING

Steps:

• In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolks; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened., Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times. Pour into four individual dessert dishes. Cover and refrigerate for 1-2 hours or until chilled.

EASY BUTTERSCOTCH PUDDING

Steps:

• In a medium saucepan (off heat), whisk egg yolks, sugar, cornstarch, salt, and 1/4 cup milk until completely smooth; very gradually, whisk in remaining 2 3/4 cups milk.
• Bring to a gentle simmer over medium heat, whisking occasionally. Simmer, whisking constantly, 2 minutes. Remove from heat; whisk in butter and vanilla.
• Pour mixture through a fine-mesh sieve into a medium bowl (or spouted measuring cup, for easy pouring). Divide evenly among six 6-ounce ramekins or custard cups. Cover with plastic wrap; refrigerate until chilled, at least 3 hours and up to 2 days.

BUTTERSCOTCH PUDDING I

Steps:

• In a 1 quart saucepan, stir together sugar, cornstarch and salt. Place over medium-low heat and stir in eggs and milk. Cook, stirring, until mixture thickens enough to coat the back of a metal spoon. Stir in vanilla and butter. Let cool briefly and serve warm, or chill in refrigerator until serving.

HOMEMADE BUTTERSCOTCH PUDDING

Steps:

• In a large bowl, combine milk and heavy cream. In a separate medium bowl, whisk together egg yolks, cornstarch, and a touch of milk until smooth. Set both bowls aside.
• In a medium heavy duty pot set over medium heat, whisk together the brown sugar, salt, and water until sugar dissolves. Once bubbling, allow to cook without stirring, until mixture turns a thick dark amber color, about 6 minutes, keeping a close eye so it doesn't burn. (Don't stir, but it is okay to swirl the pan around a bit to distribute the heat, if necessary.)
• Slowly add in the milk/cream, whisking as you pour. (The sugar will seize up and become hard, but don't worry, everything will melt as it continues to cook on the heat.) Bring mixture to a boil over medium heat, whisking constantly to dissolve the sugary bits.
• Transfer 1 cup of the hot caramel mixture to the bowl with the egg yolks, whisking to combine, then pour back into the pot, whisking the entire time so the eggs don't scramble.
• Turn the heat down to medium-low and continue to cook and stir until the custard thickens, about 1 minute.
• Remove from heat and immediately pour it through a fine mesh strainer over a bowl (preferably one with a spout for easier pouring.) Stir in butter until melted and completely smooth. Then add in the vanilla.
• Divide pudding among 4-6 custard glasses (depending on their size.)
• Chill until cold and set, 4-6 hours.
• Once the puddings are mostly cool and set, you can spoon a thin layer of cooled caramel sauce on top. Then let them finish chilling completely.
• Pipe a little homemade whipped cream on top and enjoy!