Pioneer Woman Butterscotch Pudding

Pioneer Woman butterscotch pudding turns brown sugar, whole milk and egg yolks into a silky, glossy stovetop dessert in 1 hour 10 minutes. Try this easy homemade butterscotch pudding for date night, Sunday dinner or a cozy fall treat, since it's no-bake and chills in the fridge.

Stir the pudding gently the whole time and let it bubble for a full 30 seconds once it thickens. Pull it off early and it stays loose and runny instead of setting into that spoonable pudding texture.

Whisking the egg yolks into cold milk before it ever touches the heat keeps the custard smooth, so there's no tempering to fuss with. Brown sugar instead of white gives it that deep caramel flavor, and a pat of butter stirred in at the end makes it glossy.

Pioneer Woman Butterscotch Pudding

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

1

hour 

Cooking time

10

minutes

Calories

330

kcal

Brown sugar, cornstarch and egg yolks thicken slowly into a glossy, caramel-flavored custard on the stovetop. After a good chill it turns cool and spoonable, and a cloud of unsweetened whipped cream balances the sweetness.

Ingredients

• 1 1/2 c. Brown Sugar, Light Or Dark Is Fine
  

• 1/4 c. Cornstarch
  

• 1/2 tsp. Salt
  

• 3 c. Whole Milk
  

• 4 whole Large Egg Yolks (discard Or Save Whites For Another Use)
  

• 2 tbsp. Butter
  

• Unsweetened Whipped Cream
  

Directions

• Mix the dry ingredients: Gently whisk 1 1/2 cups brown sugar, 1/4 cup cornstarch and 1/2 teaspoon salt together in a medium nonstick pan. Don't worry about a few brown sugar lumps, since they melt away as it cooks.
• Whisk the milk and yolks: Whisk 3 cups whole milk and 4 large egg yolks together in a separate pitcher or bowl. Then pour it into the pan with the brown sugar mixture and stir to combine.
• Cook until thick: Turn the heat to medium and cook, stirring gently, until the mixture starts to bubble up and gets very thick. This can take a good 10 minutes, so keep stirring while it slowly heats.
• Stir in the butter: Once it reaches pudding consistency, stir in 2 tablespoons butter until it melts. Then take the pan off the heat.
• Fill the dishes: Spoon the hot pudding into bowls, glasses, demitasse cups or ramekins, being careful because the mixture is hot. Cover them with plastic wrap if you like.
• Chill and serve: Chill the pudding for at least 1 hour, or until very cold. Top each one with unsweetened whipped cream and serve.

Tools for this recipe

• OXO 11-inch balloon whisk, OXO silicone spatula set, Sweese 8-ounce porcelain ramekins, set of 6. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use 2% milk instead of whole milk?

Yes, it still sets and tastes good, but whole milk gives a creamier pudding because of the extra fat. If you only have 2%, the butter at the end helps make up some of the richness.

How long does butterscotch pudding keep in the fridge?

Covered with plastic wrap, it holds for about 3 days in the fridge. Press the wrap right onto the surface if you don't want a skin to form.

Can I make this pudding ahead of time?

It's actually best made ahead, since it needs at least 1 hour to chill and gets better with 2. Keep the whipped cream separate and add it right before serving.

Can I add a splash of booze to the pudding?

A tiny splash of scotch, bourbon or rum stirred into the milk works well with the brown sugar flavor. Keep it small so it doesn't thin out the pudding.

What's the most common mistake with stovetop pudding?

Taking it off the heat too soon is the big one, because it won't thicken properly as it chills. Let it bubble and get thick, then stir in the butter. Stirring gently the whole time also keeps it from scorching on the bottom.