Butterscotch Pudding | People Magazine

Butterscotch Pudding

Butterscotch Pudding

Everyone enjoys some butterscotch pudding, so try out our recipe. But first, check out our interesting butterscotch facts…

Did You Know?

  • There are several theories on the name and origin of the candy. One is its obvious connection to a country in Scotland.
  • Butterscotch is a type of confectionary basically made with boiling sugar syrup, butter, cream and lemon.
  • Nowadays people are experimenting more with butterscotch by adding more ingredients like peanut butter and peanuts.
  • Butterscotch comes from long ago – as far as the 1800s.

Butterscotch Pudding

For the butterscotch sauce

1 Stick butter
½ Cup heavy cream
1 Cup loosely packed dark brown sugar
1 Teaspoon salt
4 Teaspoons vanilla extract

For the pudding

2½ Cups full cream milk
2½ Cups heavy cream
6 Tablespoons cornstarch
2 Tablespoons dark brown sugar
¼ Teaspoon salt
6 Egg yolks
2 Teaspoons vanilla extract
2-3 Tablespoons scotch whiskey

Butterscotch Sauce

1. Melt butter in a small saucepan over medium heat, cooking until golden brown in colour, for about three minutes. The butter should look like honey.
2. Add the cream, brown sugar, and salt, then raise heat to medium high and bring to a boil.
3. Keep on stirring until the sugar is dissolved and mixture is thickened, (4-5 minutes).
4. Remove from heat, stir in the vanilla, cover and set aside.

Pudding

1. In a medium saucepan, vigorously whisk together milk, cream, cornstarch, brown sugar, salt, and egg yolks.
2. Cook over medium-high heat, whisking constantly, until mixture is thickened. (Once you can lift the whisk from the pudding and it leaves a faint shadow, it’s done.)
3. Strain the pudding through a fine-mesh sieve into a bowl, pressing pudding through sieve with a silicone spatula.
4. Whisk in vanilla and scotch.
5. Pour the warm butterscotch sauce into the hot pudding base in three additions, whisking until fully incorporated.
6. Cool at room temperature for 10 minutes, press a layer of plastic wrap onto the surface of the pudding, and chill completely for two hours in refrigerator.

Vera

Vera

Office manager and magazine cook Vera Fourie is the talent behind the culinary creations that are so popular with our readers. When she isn’t cooking up mouth-watering food, Vera handles all the admin in the oftentimes hectic people magazine offices. At home she’s a devoted wife, mother and grandmother, and, if that isn’t enough, she also loves doing needlework, puzzles and crochet. She’s one busy cook(ie)!

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