Ever come across a food so divine, so scrumptious, so utterly sinful that, even while you’re savoring every last bite, you’re wishing you’d never discovered it? Because you know – you know – that this thing will be the subject of many low-willpower life moments to come?
Psh. Not me. Nuh uh. Never.
Okay, fine, maybe a little. Maybe in the case of homemade Butterscotch Pudding.
It all started here: While perusing the dairy section at my local grocery store the other day, I couldn’t resist a wonderful fresh heavy cream in the glass bottle from Golden Glen Creamery here in Washington state. But as it turned out, I hadn’t found a use for it yet (I’m surprised at myself).
I innocently flipped through my trusty copy of Joy of Cooking, and landed on page 1019 – Butterscotch Pudding. “The real thing,” it says, “made with dark brown sugar cooked in butter.” Oh my. This can’t be good. In fact, it’s so not good, I thought, that it will probably be extremely good.
This stuff is… I don’t know… glop from the gods. I can’t really say it’s nectar – wrong consistency – so glop will have to do.
Anyway, here’s my version of the recipe. Trust me, you want it! Either that, or, if you’re prone to weak-willpowered moments, maybe just pretend you never saw this.
Oh, and it’s pretty dang easy, too. (Dammit!)
PS: My guy gives this three grunts up, his highest rating yet.
- 3 tablespoons unsalted butter
- 1/2 cup packed dark brown sugar or 1/2 cup packed golden brown sugar + 1 teaspoon molasses
- 1 cup heavy cream
- 1 cup 2 percent milk
- 1/4 teaspoon salt plus a pinch more
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1 teaspoon vanilla
- 1 tablespoon good scotch (optional)
- In a medium saucepan, melt the butter over medium-low heat. Stir in the brown sugar, and cook, stirring frequently, until the brown sugar is melted and bubbling.
- Add 1/2 cup of the heavy cream, and stir for about a minute.
- Whisk in the remaining 1/2 cup of the heavy cream, all of the milk, and the salt.
- Remove from heat, and let cool until lukewarm.
- Place pan back on the stove, this time over medium high heat.
- In a small bowl, mix together the cornstarch and water. Pour it into the pudding mixture and stir constantly until the pudding boils and begins to thicken, about 5 minutes.
- Turn heat to low, continuing to stir vigorously for about 3 more minutes until the mixture is nice and thick.
- Remove from heat and whisk in the vanilla and scotch if using.
- Divide between four cups or bowls.
- Cover with plastic wrap, pressing directly in the surface if you want to avoid a skin. Me, I never thought pudding skins were all that bad. In fact, they're really kind of good. Is it okay to admit that?
- Chill for a couple of hours (or up to a couple of days).
- Add a dollop of whipped cream and serve.
well now you done it, one of my favorite things is butterscotch pudding, if i lived closer i would be like a live in type person begging for more…..Jerry
Yum. Yer killin’ me ovah he-yuh!
I’m making butterscotch pie for Thanksgiving and I want to use this for the filling because it looks easy and yummy. Do you think I need to adjust the liquids for a pie?
hey jnine! I’ve never made this for pie, but I’m not sure it’s *quite* thick enough as it is. Maybe try to increase the cornstarch to about 1/4 cup and cook it a tad longer so that it thickens up really well.
dangit, now I want to try! I’ll let you know if I do and how it turns out. 🙂
this stuff in pie… now *that* would be insanely good.
I left a review under your butterscotch pie recipe for this pudding because for some weird reason it wouldn’t work. But now it is. So I’m here!
This pudding is amazing. I’ve made it with light brown sugar without the molasses and with the molasses. With the molasses, it tastes just like Werther’s Original candy, but we prefer the lighter taste without.
This is my very favorite pudding recipe ever. It’s extremely addictive and awesome. Thank you so much!
Hey Erin! Thanks for letting me know – I’ll have to figure out these glitches.
I’m so glad you like this pudding recipe. I’d never thought of the Werther’s comparison – but you’re totally right!
Hope you have a terrific weekend!
Hi! I posted the comment on the pie recipe back in January 2011 (under the name Hamannde) so it’s okay now. The glitch is gone! So nothing to worry about. 🙂
I hope you’re having a fantastic time with your new little one!
Hi, I just recently found a recipe for French onion farro… Oh my gosh, absolutely delicious! I will be making batch number two this week. I am pulling up other recipes on your site that I am excited to try. I noticed this one does not have the actual recipe though? Or at least, I am not seeing it? I have a huge butterscotch pudding pan so looking forward to seeing it! Thanks for all of these great recipes.
I’m so glad you liked the farro! Would I be able to add a star rating for you? One star for hate, 5 stars for love. 🙂 Meanwhile, I’m so grateful to you for mentioning that the recipe for butterscotch pudding was missing. The bit of code that pulls the recipe in wasn’t there! I’ve fixed that and you should be able to see the recipe now. Thank you again!
Absolutely, it is definitely five stars! And thanks so much for the link to the butterscotch pudding!