Go Back

Butterscotch Pudding with Whipped Cream

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Butterscotch Pudding
  • 4 tablespoons unsalted butter
  • 1 cup packed brown sugar
  • 2 ½ cups whole milk (or any preferred milk)
  • 1 cup heavy cream
  • 3 tablespoons cornstarch
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • For the Whipped Cream
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions
 

  • Prepare the Wet Mixture: In a bowl, whisk milk, cream, cornstarch, and egg yolks until smooth. Set aside.
  • Make the Butterscotch Base: In a saucepan, melt the butter over medium heat. Add brown sugar and stir until the mixture becomes bubbly and smooth, about 2–3 minutes.
  • Combine the Mixtures: Slowly whisk in the milk mixture. Stir continuously to avoid lumps.
  • Cook Until Thickened: Continue cooking for 5–8 minutes until the pudding thickens and coats the back of a spoon.
  • Add Vanilla and Salt: Remove from heat and stir in vanilla and a pinch of salt.
  • Strain (Optional but Recommended): Strain the pudding through a fine sieve to ensure a silky-smooth texture.
  • Chill the Pudding: Pour into serving cups, cover with plastic wrap (touching the pudding to prevent skin), and refrigerate for at least 2 hours.
  • Prepare Whipped Cream: Beat heavy cream, powdered sugar, and vanilla until fluffy.
  • Serve: Add a dollop or swirl of whipped cream over each pudding cup.