Manisha Das

No-Fuss Butterscotch Pudding Recipe For National Butterscotch Pudding Day

Prepare The Base

In a medium saucepan, whisk together the dark brown sugar, cornstarch, and kosher salt until there are no lumps.

Add Eggs

Whisk in the eggs until smooth and fully combined.

Incorporate Milk

Gradually whisk in the milk until the mixture is smooth.

Cook The Mixture

Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble. This should take about 5–7 minutes.

Add Butter And Vanilla

Once thickened, remove from heat and stir in the softened butter and vanilla extract until fully melted and combined.

Chill

Pour the pudding into individual serving bowls or cups. Cover with plastic wrap directly on the surface to prevent a skin from forming

Prepare Whipped Cream

In a mixing bowl, beat heavy cream with confectioner’s sugar and vanilla extract until soft peaks form.

Serve

Once set, serve the butterscotch pudding chilled, topped with whipped cream if desired.