QiMeal
Butterscotch Pudding
Butterscotch Pudding · ready in 2 h 24 min · 8 servings · 250 kcal per serving · easy · 6 ingredients
Old fashioned American butterscotch pudding turns brown sugar and butter into a silky custard with deep caramel warmth and a soft vanilla finish.
- Prep
- 10 min
- Cook
- 14 min
- Total
- 2 h 24 min
- Serves
- 8
- kcal
- 250
- Difficulty
- easy
Ingredients · 8 servings
- 220 gBrown sugar
- 56 gButter, cubed
- 960 mlMilk, cold
- 40 gCornstarch
- 2 tspVanilla extract
- ½ tspSalt
Equipment
stovetop, refrigerator, measuring spoon, measuring cup, medium saucepan, whisk, heatproof spatula, small bowl, fine mesh sieve, serving cup, plastic wrap, serving spoon
Instructions
- Gather tools
Gather all measured ingredients with a medium saucepan, whisk, heatproof spatula, small bowl, sieve, and 8 serving cups before cooking. · 10 min
What to look for: Ingredients measured and tools ready
- Start butterscotch
Melt butter in the saucepan over medium heat, add brown sugar and salt, and whisk until glossy and bubbling. · 5 min
What to look for: Glossy brown sugar mixture with steady bubbles
- Mix starch
Whisk cornstarch with 160 ml cold milk in a small bowl until completely smooth, then whisk in the remaining milk. · 3 min
What to look for: Smooth pale milk with no dry starch
- Cook pudding
Pour the milk mixture into the bubbling sugar base while whisking, then cook until thick enough to coat the spatula. · 7 min
What to look for: Large slow bubbles and glossy thick custard
- Finish chill
Remove the pan from heat, whisk in vanilla extract, strain into cups, cover the surfaces, and chill until fully set. · 2 h
What to look for: Set pudding with a smooth covered surface
- Serve pudding
Serve the pudding cold in its cups once it holds gentle spoon marks and has a smooth creamy surface. · 1 min
What to look for: Cold pudding that holds soft spoon marks
Nutrition (per serving)
| kcal | 250 |
|---|---|
| Protein | 4 g |
| Carbohydrates | 37 g |
| of which sugars | 33 g |
| Fat | 10 g |
| of which saturated | 6 g |
| Fibre | 0 g |
| Sodium | 208 mg |
Nutri-ScoreC
Allergens
Contains: milk
Storage and reheating
- Fridge: up to 3 days
- Freezer: not recommended
Ingredient substitutions
Brown sugar
- Sugar: Use only if necessary, because the pudding will lose much of its butterscotch depth.
Butter
- Unsalted butter: This is the best direct choice for classic butterscotch flavor.
Milk
- Whole milk: Whole milk gives the creamiest traditional texture.
Cornstarch
- Flour: Use only if cornstarch is unavailable, and cook a little longer to remove raw flour taste.
Vanilla extract
- Vanilla: Use the same amount for a simple vanilla finish.
Salt
- Sea salt: Fine sea salt dissolves evenly in the hot pudding.
