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Butterscotch Pudding | Magnolia Days

Butterscotch Pudding

A recipe for homemade butterscotch pudding. It is a rich, silky, and comforting treat. Serve it chilled or use it in trifles, parfaits, or other desserts.
Course Dessert
Cuisine American
Prep Time 4 hours 25 minutes
Cook Time 5 minutes
Total Time 4 hours 30 minutes
Author Renee

Ingredients

  • 1/2 cup firmly packed light brown sugar
  • 1 tablespoon light corn syrup
  • 2 tablespoons unsalted butter
  • 2 cups plus 3 tablespoons whole milk
  • 1/4 cup cake flour
  • 1/4 teaspoon salt
  • 5 egg yolks
  • 1/2 vanilla bean split lengthwise
  • 1/2 cup heavy whipping cream
  • 1 teaspoon rum

Instructions

  1. Bring brown sugar, corn syrup, butter, and 3 tablespoons milk to a boil over medium heat, stirring constantly to prevent scorching.
  2. Reduce heat to low and simmer until slightly thickened, about 2 minutes. Remove from heat and cool for 5 minutes.
  3. Put hot butterscotch syrup, remaining 2 cups milk, flour, salt, and egg yolks in a blender. Blend until smooth.
  4. Pour mixture into a saucepan and add vanilla bean. Slowly bring to a boil over medium heat, stirring constantly. It will become very thick. Boil for 30 seconds.
  5. Press pudding through a fine mesh sieve/strainer into a medium bowl.
  6. Scrap the seeds from the vanilla bean and add seeds to the mixture. Discard outer bean.
  7. Add cream and rum and whisk to combine.
  8. Lay plastic wrap directly on top of pudding to prevent a skin from forming. Cool to room temperature then chill thoroughly, at least 4 hours.

Recipe Notes

A recipe for homemade butterscotch pudding. It is a rich, silky, and comforting treat. Serve it chilled or use it in trifles, parfaits, or other desserts.