How to Make Best Ever Butterscotch Pudding | Julia At Home

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness while reducing calories.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

Prepare all ingredients and have them ready to go before starting.

In a 12-inch saucepan, add 12 tablespoons of unsalted butter cut into chunks.

Add 1/2 cup dark brown sugar and 1/2 cup white sugar to the saucepan.

Pour in 1/4 cup of water, 1 teaspoon of lemon juice, 3/4 teaspoon of table salt, and 2 tablespoons of light corn syrup.

Place the saucepan over medium heat and bring to a boil, cooking for about 5 minutes until it reaches 240 degrees.

After 5 minutes, reduce heat to medium-low and cook for another 15 minutes until the mixture darkens to a color resembling dark peanut butter and registers 300 degrees.

Turn off the heat and carefully add 1/4 cup of heavy cream to the caramel mixture, using an immersion blender to incorporate it until smooth.

Add the remaining heavy cream (3/4 cup) and 2 cups of whole milk to the pot, whisking to combine and ensuring there are no hardened caramel bits left.

In a separate oversized bowl, whisk together 4 egg yolks and 1/4 cup of cornstarch.

Add 1/4 cup of warm milk to the egg yolk mixture to temper it, whisking to combine.

Bring the caramel mixture back to a boil over medium-high heat.

Once boiling, quickly pour the hot caramel mixture into the bowl with the egg yolks, whisking constantly for about 15 seconds to thicken the pudding.

Add 2 teaspoons of vanilla extract and 1 teaspoon of rum to the mixture, whisking to combine.

Transfer the pudding to a glass bowl, covering it with parchment paper sprayed with vegetable oil to prevent a skin from forming.

Chill the pudding in the refrigerator for at least 3 hours to thicken and cool.

After chilling, remove the parchment, whisk the pudding to loosen it, and serve in pudding cups.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens