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 Time4hours25minutes
Cook Time5minutes
Total Time4hours30minutes
AuthorRenee
Ingredients
1/2cupfirmly packed light brown sugar
1tablespoonlight corn syrup
2tablespoonsunsalted butter
2cupsplus 3 tablespoons whole milk
1/4cupcake flour
1/4teaspoonsalt
5egg yolks
1/2vanilla beansplit lengthwise
1/2cupheavy whipping cream
1teaspoonrum
Instructions
Bring brown sugar, corn syrup, butter, and 3 tablespoons milk to a boil over medium heat, stirring constantly to prevent scorching.
Reduce heat to low and simmer until slightly thickened, about 2 minutes. Remove from heat and cool for 5 minutes.
Put hot butterscotch syrup, remaining 2 cups milk, flour, salt, and egg yolks in a blender. Blend until smooth.
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.
Press pudding through a fine mesh sieve/strainer into a medium bowl.
Scrap the seeds from the vanilla bean and add seeds to the mixture. Discard outer bean.
Add cream and rum and whisk to combine.
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.