Posted by Megan | Dessert

Butterscotch Pudding

I must admit, I have never made pudding before this experiment, or at least not from scratch. There are perhaps vague memories of chocolate pudding out of a Jell-o brand box that float into my memory, but on whole, I’m not much of a pudding gal. Admittedly, when this recipe by Smitten Kitchen popped into my newsfeed, I thought I should get out of my box and try something I hadn’t made before. I love butterscotch and will eat it until my stomach hurts, so I figured trying something new in a flavor realm of my preference really couldn’t go wrong. I was (mostly) correct – my pudding turned out a wee bit lumpy, despite my best whisking efforts, but the problem was absolved after discovering some chocolate and butterscotch chips in my pantry that I was able to sprinkle on top (not pictured). My guess is I was not patient enough when drizzling my milk to allow it to fully incorporate, which is how I got a smidgen lumpy. That or I should have strained my cornstarch, as it can get a bit clumped in storage. Overall, though, I would consider making this again, despite pudding not qualifying as a very “exciting” dessert!

Preparation Notes: I didn’t really do much differently for this recipe, since it was my first time making pudding ever!

Butterscotch Pudding (adapted from Smitten Kitchen; makes 8 servings)
2 tbsp unsalted butterButterscotch Pudding
1/2 cup brown sugar
1/2 tsp sea salt
1/4 cup cornstarch
3 cups whole milk
2 tsp vanilla extract

In a medium saucepan over medium heat, begin by melting your butter. Add the brown sugar and reduce your heat down to medium-low. Allow to heat and come to a bubble for 1-2 minutes, stirring frequently – watch so it doesn’t smoke or burn! Reduce the heat to low, then add the salt and cornstarch, stirring until well combined (to the consistency of toothpaste). Switch to a rubber whisk (not metal, save your pan!) and add the milk in a drizzle, continuously whisking so it doesn’t clump. Once all of your milk is added, switch back to your spoon or spatula, then cook over medium-low heat, stirring frequently until it comes to a gentle simmer. Let simmer for a full minute, stirring, as it noticeably thickens. Remove from heat and stir in the vanilla extract. Divide into glasses or ramekins, chilling for at least 2 hours, preferably overnight, to set. Enjoy!

Recipe: Smitten Kitchen: Butterscotch Pudding


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