Description
Creamy, rich, caramel-y butterscotch pudding made from scratch! Top each serving with a generous dollop of homemade whipped cream and chopped toffee bits for the ultimate spoonable dessert.
Ingredients
Units
Scale
For the pudding:
- 1 1/4 cups heavy cream
- 6 tablespoons unsalted butter
- 1 cup plus 2 tablespoons packed light brown sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 large egg yolks
- 1 1/2 teaspoons vanilla extract
- 1/2 tablespoon bourbon (optional, but highly recommended for that butterscotch flavor)
- 1/2 tablespoon apple cider vinegar
For the topping:
- 1/2 cup heavy cream
- 1/4 teaspoon vanilla extract
- 1 tablespoon granulated sugar
- Chopped chocolate-covered toffee pieces, as desired
Instructions
- First, make the pudding: In a microwave-safe measuring cup or bowl, heat 1 1/4 cups heavy cream on High for 30 to 45 seconds or until warm but not boiling. Set aside.
- In a large, heavy saucepan over medium-low heat, melt butter. Add brown sugar; stir constantly until sugar is dissolved and mixture begins to bubble, about 3 to 5 minutes. Gradually stir in warmed cream. Remove from heat.
- In a small bowl, whisk cornstarch with salt. Whisk in 1/2 cup milk until mixture is smooth. Pour cornstarch-milk mixture into saucepan along with remaining 1 1/2 cups milk. Cook over medium heat, stirring constantly, until mixture is thickened, about 4 to 6 minutes. Off heat, whisk in egg yolks, 1 1/2 teaspoons vanilla extract and bourbon, if using.
- Return pudding to heat and bring to a boil, stirring constantly. Remove from heat; whisk in vinegar. Strain pudding through a fine-mesh sieve into a medium bowl. Pour pudding into 6 parfait glasses, small drinking glasses or dessert bowls. Press a piece of plastic wrap directly on surface of pudding in each glass.
- Refrigerate pudding until well-chilled and thickened, about 4 hours up to overnight.
- Before serving, make the topping: In the bowl of a stand mixer with whisk attachment or in a large bowl using an electric hand mixer, beat 1/2 cup heavy cream with 1/4 teaspoon vanilla extract and 1 tablespoon granulated sugar on medium-high speed until stiff peaks form. Spoon whipped cream on top of chilled pudding in glasses. Sprinkle chopped toffee on top as desired. Serve immediately.
- Store pudding covered in refrigerator for up to 3 days.
Notes
- Recipe adapted from Food & Wine.