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Butterscotch Pudding

  • prep: 20 mins
    total time: 3 hours 15 mins
  • servings: 4

Ingredients

  • 1/2 cup packed dark-brown sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon fine salt
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon pure vanilla extract

Cook's Note

Top with whipped cream. Make sure cream is cold before beating and add a little confectioners' sugar.

Directions

  1. Step 1

    Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine dark-brown sugar, cornstarch, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.

  2. Step 2

    Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.

  3. Step 3

    Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.

  4. Step 4

    Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.

Source
Everyday Food, September 2011

Reviews (1)

  • 9 Mar, 2013

    This recipe is defiantly worth trying for those caramel/butterscotch lovers. I would encourage you to watch it during the low heat phase – it took me a little longer than a minute to develop a dark colour and develop a richer flavor. Unlike most puddings, it gets better when it is cool, and I added a teaspoon of Butterscotch Snaps from the video on this site.