Creamy Homemade Butterscotch Pudding

Name: Creamy Homemade Butterscotch Pudding
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 500 ml whole milk; 300 ml double cream; 125 g light muscovado sugar; 50 g butter; 3 egg yolks; 2 1/2 tbsp cornflour; 1 pinch grated dark chocolate to serve

Indulge in the rich, velvety texture of this classic homemade butterscotch pudding, featuring deep caramel notes from muscovado sugar and real butter. This chilled treat is a sophisticated yet comforting dessert that is far superior to any store-bought mix.

Servings6 Portions

Prep Time20 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

whole milk
500 ml
double cream
300 ml
light muscovado sugar
125 g
butter
50 g
egg yolks
3
cornflour
1 tbsp
grated dark chocolate to serve
1 pinch

Step-by-Step Instructions

In a small bowl or jug, whisk together the cornflour and egg yolks until smooth. In a separate container, combine the whole milk with 150ml (half) of the double cream and set aside.

Place a large saucepan over low heat. Melt the butter and light muscovado sugar together, stirring occasionally until the sugar has completely dissolved, which should take about 2-3 minutes.

Increase the heat to medium and simmer the butter-sugar mixture for 1-2 minutes to develop a rich caramel flavor, being careful not to let it burn. Remove from the heat and very slowly whisk in the milk and cream mixture. Be cautious, as the hot sugar may spit.

Return the pan to the heat and bring to a gentle simmer while whisking constantly. Remove from the heat again and spoon 3-5 tablespoons of the hot liquid into the egg yolk and cornflour mixture to temper it. Pour the egg mixture back into the saucepan and whisk everything together.

Return the pan to medium heat. Whisk continuously until the mixture comes to a simmer and thickens into a thick custard. Remove from the heat and pour into serving glasses or ramekins.