Ingredients for Rich Butterscotch Pudding
- 1/4 cup (57g) unsalted butter
- 1/4 cup (60ml) evaporated milk + 3/4 cup (177ml) evaporated milk
- Dark Brown Sugar
- 2 cups (473ml) whole milk
- 1/4 cup (30g) cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- Vanilla Extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Rich Butterscotch Pudding? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Rich Butterscotch Pudding
- Melt 1/4 cup (57g) unsalted butter in a 3-quart heavy saucepan over medium heat.
- Add 1/4 cup (60ml) evaporated milk and 3/4 cup (150g) packed light brown sugar, stirring constantly.
- Cook for 2 minutes, stirring continuously.
- Bring to a boil and cook for 30 seconds, stirring constantly.
- Remove from heat.
- In a separate heavy saucepan, heat 2 cups (473ml) whole milk over medium heat.
- Cook until tiny bubbles form around the edge (do not boil).
- Remove from the heat.
- In a medium bowl, whisk together 3/4 cup (177ml) evaporated milk, 1/4 cup (30g) cornstarch, 1/4 teaspoon salt, and 3 large egg yolks.
- Gradually whisk in the hot milk from step 8.
- Pour the milk mixture into the brown sugar mixture (from step 5).
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens (about 2-3 minutes).
- Remove from heat.
- Stir in 1 teaspoon pure vanilla extract.
- Spoon 1/2 cup of pudding into each of 6 ramekins.
- Cover the pudding with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Chill for at least 3 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
123g
Fat
33g
Carbs
13g
