Homemade Butterscotch Pudding
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Homemade butterscotch pudding is a sweet treat that’s easier to make than you might think. With just a few simple ingredients and about 30 minutes of your time, you can whip up this rich, creamy dessert. This recipe makes 4 servings of velvety smooth pudding with a deep caramel flavor that will satisfy your sweet tooth.
The magic starts with caramelizing dark brown sugar, then adding milk, cream, and egg yolks for a luscious texture. A touch of vanilla and salt brings out the butterscotch flavor. After cooking and chilling, top it with whipped cream and toffee bits for extra indulgence. Get ready to impress your family and friends with this classic homemade dessert!
Exact Ingredients List
Here’s everything you’ll need to make this yummy butterscotch pudding:
Main Ingredients:
- 1 cup dark brown sugar, packed
- 3 tablespoons water
- 2 cups whole milk
- 1/2 cup heavy cream
- 3 large egg yolks
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
Optional Toppings:
- 1 cup whipped cream
- 1/2 cup toffee bits or crushed cookies
Make sure you have all these items ready before you start cooking. The dark brown sugar gives the pudding its rich flavor, so don’t swap it for light brown sugar.
Remember to use whole milk and heavy cream for the best texture. If you’re out of heavy cream, you can use all whole milk, but the pudding won’t be as creamy.
The cornstarch helps thicken the pudding, while the butter and vanilla extract add extra flavor. Don’t forget the salt – it brings out all the other tastes!
Instructions
Start by adding the dark brown sugar to a medium saucepan. Drizzle water around the edge and heat on medium. Don’t stir! Let it cook for 5-8 minutes until the sugar dissolves and darkens a bit.
While that’s happening, mix the milk and cream in a measuring cup. In a separate bowl, whisk the egg yolks and cornstarch.
When the sugar smells caramelized, take it off the heat. Slowly pour in the milk mixture – it’ll bubble up! Whisk until smooth.
Now comes the tricky part. Carefully add some hot milk to the egg mixture, whisking constantly. Keep adding until you’ve used about half. Then pour it all back into the saucepan.
Cook on low heat, whisking non-stop, until it bubbles and thickens. Take it off the heat and stir in butter, salt, and vanilla.
Pour the pudding through a strainer into serving dishes. Cover with plastic wrap, touching the surface. Pop it in the fridge for 4-6 hours.
When you’re ready to eat, top with whipped cream and toffee bits if you like. Yum!
Possible Substitutes List
Can’t find all the ingredients? No worries! Here are some swaps you can try:
• Dark brown sugar: Light brown sugar or muscovado sugar
• Whole milk: 2% milk or non-dairy milk (almond, oat, etc.)
• Heavy cream: Half-and-half or coconut cream
• Cornstarch: Arrowroot powder or potato starch
• Vanilla extract: Vanilla bean paste or maple syrup
For the toppings, get creative! Try:
- Crushed nuts instead of toffee bits
- Chocolate shavings
- Fresh berries
- Caramel sauce drizzle
If you’re out of eggs, mix 1 tablespoon ground flaxseed with 3 tablespoons water for each egg yolk. Let it sit for 5 minutes before using.
No candy thermometer? Don’t fret! Cook the sugar until it smells like caramel and turns a deep amber color. This usually takes 5-8 minutes.
Remember, substitutions may change the texture or flavor slightly. But your pudding will still be yummy!
How To Make It Diabetes-Friendly
To make this butterscotch pudding diabetes-friendly, you can try these simple swaps:
- Replace sugar with a low-carb sweetener like erythritol or stevia.
- Use almond milk instead of whole milk.
- Swap heavy cream for coconut cream.
For thickening, you can keep the cornstarch or use xanthan gum. Start with 1/2 teaspoon of xanthan gum and add more if needed.
Here’s a quick ingredient list:
- 1 cup low-carb brown sugar substitute
- 2 cups unsweetened almond milk
- 1/2 cup coconut cream
- 3 large egg yolks
- 1/2 teaspoon xanthan gum
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
Follow the same cooking steps as the original recipe. Your pudding will be just as creamy and delicious, but with fewer carbs and calories.
For toppings, skip the whipped cream and toffee bits. Try a sprinkle of cinnamon or a few chopped nuts for crunch.
Remember to check with your doctor or dietitian about how this dessert fits into your meal plan. Enjoy your diabetes-friendly treat in moderation!
Tips, Tricks & Storing
Use a heavy-bottomed saucepan to prevent burning. This will help you make smooth, creamy pudding every time.
Keep a close eye on the sugar as it cooks. It can burn quickly, so be ready to remove it from the heat when it reaches the right color and smell.
For extra smooth pudding, strain it through a fine-mesh sieve before chilling. This removes any lumps or bits of cooked egg.
To store your pudding, cover it tightly with plastic wrap. Press the wrap directly onto the surface to prevent a skin from forming.
Your homemade butterscotch pudding will stay fresh in the fridge for up to 3 days.
For a fun twist, try layering the pudding with crushed cookies or cake crumbs in parfait glasses. This adds texture and makes for a pretty presentation.
If you’re short on time, you can speed up the chilling process. Place the pudding in a shallow dish and set it in an ice bath. Stir occasionally until cool.
Don’t forget to save the egg whites! You can use them to make meringues or add them to an omelet for breakfast.
