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Rich and Creamy Butterscotch Pudding

Rich and Creamy Butterscotch Pudding
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Rich and Creamy Butterscotch Pudding is a delightful dessert that promises to satisfy your sweet tooth with its velvety texture and rich, buttery flavor. Made with simple ingredients, this indulgent pudding is perfect for any occasion—be it a family dinner or a special celebration. The recipe features the luxurious combination of heavy cream and butterscotch chips, creating a dessert that’s as pleasing to the palate as it is visually appealing. Serve it topped with fresh whipped cream, a drizzle of caramel sauce, and crunchy toffee bits for an extra touch of decadence. Whether you’re enjoying it alone or sharing with friends, this butterscotch pudding will leave a lasting impression.

Ingredients

Scale
  • 3 1/2 cups plus 1 1/2 tablespoons heavy cream
  • 1 1/2 teaspoons dark brown sugar
  • 1 teaspoon water
  • 1/2 teaspoon salt
  • 5 large egg yolks
  • 1/2 vanilla bean seeds (from 1/2 of a vanilla pod)
  • 1 cup butterscotch chips (6 ounces)
  • Whipped cream
  • Store-bought caramel sauce
  • Toffee bits

Instructions

  1. Fill a medium bowl with ice water. Set a fine mesh sieve in another medium bowl; place this bowl in the ice water bath.
  2. In a small skillet, combine 1 1/2 tablespoons of heavy cream with dark brown sugar, water, and salt. Cook over moderate heat until the sugar dissolves. Let it cool slightly before using.
  3. In a medium bowl, add the egg yolks and whisk them well until they are combined.
  4. In a heavy medium saucepan, bring the remaining 3 1/2 cups of heavy cream to a simmer along with the scraped vanilla bean seeds. Remove from heat once simmering.
  5. Add the butterscotch chips into the hot cream mixture. Allow them to sit for about 2-3 minutes until melted, then whisk until smooth.
  6. Gradually pour the warm butterscotch mixture into the bowl with egg yolks while whisking constantly.
  7. Return everything to the saucepan. Cook over low heat while stirring constantly until thickened (around 15 minutes). Avoid boiling.
  8. Strain the pudding through a fine mesh sieve into your bowl set in ice water. Stir in the cooled brown sugar mixture once strained.
  9. Pour the pudding into serving glasses and refrigerate until fully set, which should take at least four hours or overnight.
  10. Top each serving with whipped cream, drizzle caramel sauce over it, and sprinkle some toffee bits before enjoying!

Nutrition

Find it online: https://myrecipesbook.com/rich-and-creamy-butterscotch-pudding/

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