EASY BUTTERSCOTCH PUDDING

This pudding has the warm and homey flavor of traditional butterscotch pudding but made more simply. It’s a terrific way to use up butterscotch morsels!

      

Butterscotch pudding is nostalgic and classic. When I’m looking to switch up the usual chocolate or vanilla pudding flavors, it is a delicious alternative.

In my stockpile of pantry items there is an abundance of butterscotch morsels that have been there for quite some time. I thought it was the perfect opportunity to share a pudding recipe with you. With that being said, they are not typically used in homemade butterscotch pudding. 

Traditionally, the pudding starts out with brown sugar which is caramelized on the stovetop. Cornstarch is used as a thickener. Other ingredients include milk and/or cream, egg yolks, butter, and vanilla extract. Usually the egg yolks are tempered first. All that means is they are beaten with some of the hot milk mixture prior to incorporating into the pudding. This tempering prevents the eggs from curdling.

This pudding recipe is a bit more simplified. There is no need to caramelize the brown sugar as the butterscotch provides all the same flavor. There is no need to temper the egg yolks. Beaten egg yolks are added to the cold pan with milk and are heated up together. As long as the mixture is whisked constantly, curdling is not an issue. Besides, the pudding is strained through a fine mesh sieve, which filters out any lumps.

Recipe highlights:

• Add milk, egg yolk, and cornstarch into a medium heavy bottom pan on medium heat. 
• Whisk constantly until milk is hot but not boiling.
• Remove from heat. Add butterscotch morsels and salt.
• Whisk until smooth. 
• Increase heat to medium high, whisking constantly until the pudding bubbles and thickens.
• Remove from heat. Stir in vanilla extract.
• Strain pudding through a fine mesh sieve to remove any lumps.
• Pour into 4 individual size cups.
• Cover lightly with plastic wrap to prevent a layer of skin from developing. Chill.

The pudding is perfect served as is or with a dollop of whipped cream. To make this simple dessert feel fancy, I top it with a layer of chocolate butterscotch topping and a garnishing of chopped nuts. And it’s easy peasy too!

How to make the topping:

• Microwave 1/3 cup chocolate chips and 1/3 cup butterscotch morsels, and 3 tablespoons milk for 30 seconds. 
• Whisk to smooth out most of the mixture.
• Microwave for and additional 20 second interval. Whisk smooth
• Microwave another 20 second interval, if needed to a obtain a smooth consistency.
• Serve over pudding.

This recipes makes four servings but could easily be halved or double. It keeps well up to three days, refrigerated. 

The next time you have some butterscotch, give this a try!!

Other dessert recipes you might like:

• Grape-Nut Pudding with Cinnamon Whiskey Maple Cream Sauce
• Coconut Key Lime Mug Cakes
• Banana Chocolate Pudding Cookies
• Caramel Apple Butter Blondies

EASY BUTTERSCOTCH PUDDING 

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INGREDIENTS:

2 cups whole milk or heavy cream
2 tablespoons + 1 teaspoon cornstarch
2 egg yolks
1 cup butterscotch morsels
1/4 teaspoon salt
1 teaspoon vanilla extract
chopped nuts for garnishing, optional

For the chocolate butternut topping, optional:
1/3 cup chocolate chips (semi-sweet or dark)
1/3 cup butterscotch morsels
3 tablespoons whole milk

INSTRUCTIONS:

For the pudding:

1. Add milk, egg yolk, and cornstarch into a medium heavy bottom pan on medium heat. 
2. Whisk constantly until milk is hot but not boiling.
3. Remove from heat. Add butterscotch morsels and salt.
4. Whisk until smooth.
5. Return pan to the burner set medium low to melt any remaining clumps, whisking constantly.
6. Increase heat to medium high, whisking constantly until the pudding bubbles and thickens.
7. Remove from heat. Stir in vanilla extract.
8. Strain pudding through a fine mesh sieve to remove any lumps.
9. Pour into 4 individual size cups.
10. Cover lightly with plastic wrap to prevent a layer of skin from developing.
11. Chill for at least one hour.
12. Serve pudding as is or with chocolate butterscotch topping. Allow pudding to chill for an hour prior adding the topping for clean layers. 
13. Garnish with chopped nuts, optional

For the chocolate butterscotch topping, optional:

1. Place chocolate chips and butterscotch morsels, and milk in a microwavable bowl. Microwave for 30 seconds.
2. Whisk to smooth out most of the mixture.
3. Microwave for and additional 20 second interval. Whisk smooth
4. Microwave another 20 second interval, if needed to a obtain a smooth consistency.
5. Pour over chilled pudding.
6. Serve over pudding.

Recipe Notes:

1. Microwave cook time is based on 1000W microwave. Adjust cooking time accordingly based on the wattage of your microwave.  
2. The chocolate chips and butterscotch topping could also be made on the stovetop. Place a heat proof bowl over a pan of simmering water (without touching the water) to melt the mixture.
3. I use whole milk for this recipe but cream would make it even more lush.
4. The pudding keeps well up to three days, refrigerated.

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