Butterscotch pudding, a luscious and comforting dessert, has a rich history that traces back to the early 19th century. The term “butterscotch” is believed to have originated in Scotland, where “scotch” referred to the act of scoring or cutting, and “butter” was, of course, the main ingredient. The classic butterscotch flavor comes from the perfect combination of brown sugar, butter, and sometimes a touch of vanilla, creating a smooth, velvety texture that captivates taste buds with its sweet and buttery goodness.
The flavor profile of butterscotch pudding is characterized by its indulgent caramelized taste, reminiscent of toffee or caramel candies. The brown sugar imparts a molasses-like undertone, while the butter adds a delightful creaminess and richness. When combined with milk or cream and thickened with cornstarch or egg yolks, this delectable blend forms the iconic butterscotch pudding we know and love today.
Over the years, butterscotch pudding has earned a place as a beloved dessert in many cultures around the world. Its popularity grew significantly in the United States during the mid-20th century, becoming a staple in home kitchens and family gatherings. Today, it remains a nostalgic treat that evokes warm memories and offers a delightful way to end a meal.
Butterscotch pudding is typically served chilled, allowing its velvety texture to shine. It is commonly presented in individual serving dishes, garnished with a dollop of whipped cream or a sprinkle of grated chocolate for added elegance. Some enthusiasts enjoy incorporating butterscotch pudding into other desserts, such as layering it in trifles, parfaits, or as a filling for cakes and pastries. Its versatility and timeless appeal continue to make butterscotch pudding a delightful dessert choice for people of all ages.
Butterscotch pudding
Ingredients
- 1 Cup dark brown sugar
- ½ Cup granulated sugar
- ½ Cup water
- ¼ Cup unsalted butter
- 1 Cup heavy cream
- 1 Cup whole milk
- 4 large egg yolks
- ¼ Cup cornstarch
- ¼ Tsp salt
- 1 Tsp pure vanilla extract
Instructions
- In a medium saucepan, combine the dark brown sugar, granulated sugar, and water over medium heat. Stir until the sugars dissolve.
- Once the sugar mixture starts to boil, reduce the heat to low and add the unsalted butter. Stir continuously until the butter melts and the mixture thickens, forming a smooth butterscotch sauce.
- In a separate bowl, whisk together the heavy cream, whole milk, egg yolks, cornstarch, and salt until well combined.
- Slowly pour the cream mixture into the saucepan with the butterscotch sauce, stirring constantly to avoid any lumps.
- Cook the mixture over medium-low heat, stirring constantly, until it thickens and reaches a pudding-like consistency. This should take about 5-7 minutes.
- Remove the saucepan from the heat and stir in the pure vanilla extract.
- Transfer the butterscotch pudding into individual serving dishes or a large bowl.
- Cover the pudding with plastic wrap, ensuring the plastic touches the surface of the pudding to prevent a skin from forming.
- Refrigerate the pudding for at least 2-3 hours until it’s completely chilled and set.
- Serve the butterscotch pudding topped with a dollop of whipped cream or a sprinkle of sea salt, if desired.
