Classic Stovetop Butterscotch Pudding

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 4 tbsp unsalted butter
• 1 cup dark brown sugar
• 2 cups whole milk
• 1 cup heavy cream
• 3 tbsp cornstarch
• 3 large egg yolks
• 2 tsp vanilla extract
• 1/2 tsp kosher salt
• 1 cup whipped cream for serving

Instructions

1. 1Melt the butter in a medium heavy-bottomed saucepan over medium heat until foamy and fragrant.
2. 2Stir in the dark brown sugar and cook, stirring constantly, until the sugar dissolves and the mixture turns deep amber and smells richly caramelized, about 3 to 4 minutes.
3. 3Slowly whisk in the whole milk and heavy cream; the mixture will seize and bubble vigorously at first, then smooth out as you keep whisking over medium heat.
4. 4In a separate bowl, whisk the cornstarch, egg yolks, and salt until completely smooth and pale.
5. 5Ladle one cup of the hot butterscotch milk into the yolk mixture while whisking constantly to temper the eggs without scrambling them.
6. 6Pour the tempered yolk mixture back into the saucepan and cook over medium-low heat, whisking nonstop, until the pudding thickens enough to coat the back of a spoon and large bubbles slowly break the surface, 6 to 8 minutes. Do not boil hard.
7. 7Remove from heat and stir in the vanilla extract until fully incorporated and glossy.
8. 8Strain the pudding through a fine-mesh sieve into a clean bowl to catch any tiny lumps, then press plastic wrap directly onto the surface to prevent a skin.
9. 9Chill in the refrigerator until fully set and cold, at least 2 hours or up to overnight.
10. 10Spoon into individual bowls or glasses, top each with a generous dollop of whipped cream, and serve cold for the classic creamy, caramelized butterscotch experience.