Homemade Butterscotch Pudding

5 from 1 vote

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.

Prep Time10

Cook Time20

Chilling Time4

Total Time4 30

Course: Dessert

Cuisine: American

Keyword: butterscotch, homemade pudding, homemade whipped cream, stovetop pudding, toffee topping

Servings: servings

Author: Stephanie Wise

Ingredients

For the pudding:

1 ¼ cups heavy cream
6 tablespoons unsalted butter
1 cup light brown sugar plus 2 tablespoons, packed
3 tablespoons cornstarch
¼ teaspoon salt
2 cups whole milk
3 large egg yolks
1 ½ teaspoons vanilla extract
½ tablespoon bourbon optional, but highly recommended for that butterscotch flavor
½ tablespoon apple cider vinegar

For the topping:

½ cup heavy cream
¼ teaspoon vanilla extract
1 tablespoon granulated sugar
Chopped chocolate-covered toffee pieces as desired

US Customary - Metric

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.

Nutrition