Butterscotch pudding recipe from scratch: 60 photos
Homemade Butterscotch Pudding
How to Make Best Ever Butterscotch Pudding | Julia At Home
Old-Fashioned Butterscotch Pudding
FAQ
Butterscotch pudding is made by cooking brown sugar and butter together (or, at least that is how I start mine) until bubbling. Warmed heavy cream is then added, essentially creating a caramel of sorts, except with brown sugar, instead of granulated. In fact the main difference between caramel sauce vs.
The main difference between caramel and butterscotch is that caramel is made by heating white, granulated sugar to various stages, while butterscotch is made with brown sugar and butter, which gives it a deeper, more rounded flavor, thanks to the butter and molasses.
Steps
- In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. ...
- Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. ...
- Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled.
Once the pudding cooled and the fat solidified, any bits that hadn't been thoroughly broken down came across as grainy on the tongue. Vigorously whisking the pudding—or any custard with a generous amount of butter—breaks down the fat into tiny droplets that are too small to detect once the mixture cools.
Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter. Some recipes include corn syrup, cream, vanilla, and salt. The earliest known recipes, in mid-19th century Yorkshire, used treacle (molasses) in place of, or in addition to, sugar.