Dessert: United States – Old-Fashioned Butterscotch Pudding

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 15 min

Additional 3 hrs

Total 3 hrs 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 / 2 cup (120 ml) packed dark brown sugar
3 tbsp (45 ml) unsalted butter
2 cups (480 ml) whole milk, divided (2 cups (480 ml))
1 / 2 cup (120 ml) heavy cream (1/2 cup (120 ml))
3 tbsp (45 ml) cornstarch
3 large egg yolks
1 tsp (5 ml) vanilla extract
1 / 2 tsp (2.5 ml) kosher salt (or 1 / 4 tsp (1.25 ml) fine salt)
Whipped cream, for serving (optional)
Flaky sea salt, for garnish (optional)

Show original ingredient measurements

1 / 2 cup packed dark brown sugar
3 tbsp unsalted butter
2 cups whole milk, divided (480 ml)
1 / 2 cup heavy cream (120 ml)
3 tbsp cornstarch
3 large egg yolks
1 tsp vanilla extract
1 / 2 tsp kosher salt (or 1 / 4 tsp fine salt)
Whipped cream, for serving (optional)
Flaky sea salt, for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

In a heavy-bottomed saucepan over medium heat, melt the butter. Add the brown sugar and cook, stirring, until bubbling and glossy and it smells like toffee, 2 to 3 minutes (do not let it burn).
In a small bowl, whisk the cornstarch with 1/2 cup (120 ml) of the milk until smooth.
Remove the pan from the heat and gradually whisk in the remaining 1 1/2 cups (360 ml) milk and the heavy cream until the sugar is dissolved. Return to medium heat and cook, whisking, until steaming and small bubbles form around the edges.
In a separate bowl, whisk the egg yolks. Slowly drizzle in about 1/2 cup (120 ml) of the hot milk mixture while whisking constantly to temper the yolks. Whisk in another 1/2 cup (120 ml), then pour the tempered yolks back into the saucepan while whisking.
Whisk in the cornstarch slurry. Cook over medium heat, whisking constantly, until the pudding thickens and gives slow, thick bubbles, 2 to 4 minutes.
Remove from heat and whisk in the vanilla and salt. For the silkiest texture, strain through a fine-mesh sieve into a bowl or large measuring cup.
Divide into 4 to 6 ramekins. Press plastic wrap directly onto the surface of each to prevent a skin. Chill until cold and set, at least 3 hours.
Serve topped with whipped cream and a pinch of flaky sea salt, if desired.

In a heavy-bottomed saucepan over medium heat, melt the butter. Add the brown sugar and cook, stirring, until bubbling and glossy and it smells like toffee, 2 to 3 minutes (do not let it burn).
In a small bowl, whisk the cornstarch with 1/2 cup of the milk until smooth.
Remove the pan from the heat and gradually whisk in the remaining 1 1/2 cups milk and the heavy cream until the sugar is dissolved. Return to medium heat and cook, whisking, until steaming and small bubbles form around the edges.
In a separate bowl, whisk the egg yolks. Slowly drizzle in about 1/2 cup of the hot milk mixture while whisking constantly to temper the yolks. Whisk in another 1/2 cup, then pour the tempered yolks back into the saucepan while whisking.
Whisk in the cornstarch slurry. Cook over medium heat, whisking constantly, until the pudding thickens and gives slow, thick bubbles, 2 to 4 minutes.
Remove from heat and whisk in the vanilla and salt. For the silkiest texture, strain through a fine-mesh sieve into a bowl or large measuring cup.
Divide into 4 to 6 ramekins. Press plastic wrap directly onto the surface of each to prevent a skin. Chill until cold and set, at least 3 hours.
Serve topped with whipped cream and a pinch of flaky sea salt, if desired.