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Homemade Old-Fashioned Butterscotch Pudding Cups (Easy Recipe)

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These Homemade Old-Fashioned Butterscotch Pudding Cups are a simple, comforting dessert made with butter, brown sugar, milk, and egg yolks. Quick to prepare and perfect for cozy nights, they deliver a deep, buttery flavor with a silky-smooth texture.

Ingredients

Scale
  • 4 tablespoons unsalted butter (1/2 stick or 57g)
  • 1 cup packed light brown sugar (200g)
  • 2 cups whole milk (480ml)
  • 3 large egg yolks
  • 3 tablespoons cornstarch (24g)
  • 2 teaspoons vanilla extract (10ml)
  • 1/2 teaspoon fine sea salt (3g)
  • Optional: 1/4 cup heavy cream (60ml) for extra decadence

Instructions

  1. Melt the butter and brown sugar together in a medium saucepan over medium heat, stirring constantly with a whisk until bubbling, about 2-3 minutes. Let it bubble for exactly 1 minute while whisking.
  2. Reduce heat to medium-low. Slowly whisk in the milk in a steady stream. Continue whisking until the mixture is steaming and small bubbles appear around the edges, about 3-4 minutes. Do not let it boil.
  3. In a separate medium bowl, whisk the egg yolks and cornstarch together until smooth and pale yellow, forming a thick paste.
  4. Temper the egg yolks by slowly drizzling about 1/2 cup of the hot milk mixture into the egg yolk mixture while whisking constantly. Then pour the egg mixture back into the saucepan, whisking continuously.
  5. Increase heat to medium and whisk constantly until the pudding thickens and coats the back of a spoon, about 4-5 minutes.
  6. Remove from heat and whisk in the vanilla extract and salt. Taste and adjust salt if needed.
  7. Optional: Strain the pudding through a fine-mesh strainer into a clean bowl for a silky texture.
  8. Divide the pudding evenly into 4 to 6 serving cups or ramekins. Tap gently to release air bubbles. Let cool at room temperature for 15 minutes, then cover with plastic wrap pressed directly onto the surface.
  9. Refrigerate for at least 2 hours, or overnight for best texture.

Notes

For best flavor, cook the butter and sugar together for a full minute until bubbly. Whisk constantly to prevent lumps and scorching. The pudding thickens as it chills; overnight chilling yields the best texture. If pudding doesn’t thicken after 5 minutes, mix 1 teaspoon cornstarch with 2 teaspoons cold water and whisk in, cooking for another minute.

Nutrition

Keywords: butterscotch pudding, homemade pudding, old-fashioned dessert, easy dessert, comfort food, gluten-free dessert

Find it online: https://tinastirs.com/homemade-old-fashioned-butterscotch-pudding-cups-easy-recipe/