There are few desserts that we’re willing to leave room for after a fabulous dinner. This butterscotch pudding is one of them. Notoriously, the Moments duo don’t have the biggest sweet tooth, so when we like a dessert, we don’t just like it. We have to LOVE it. This Old-Fashioned Butterscotch Pudding isn’t overly sweet, but hits all the right notes with its super silky texture and fall-centric flavors. It ticks all the right boxes.
Making it is seamless. Far easier than we ever expected, that was for sure. It leaves room for a fabulous finish to a meal you’ve devoted most of your time and energy to. And that’s okay! For us, we want the dessert to be a moment of respite, and this is totally that. Easily prepared in advance if you like it chilled, but it can also be served warm if you prefer. Either way, your guests won’t be disappointed.
Old-Fashioned Gluten-Free Butterscotch Pudding
Ingredients
- 1 cup dark brown sugar
- 1 tsp salt
- 6 tbsp water
- 2 cups whole milk
- 2 cups heavy whipping cream
- 6 tbsp corn starch
- 6 large egg yolks
- 6 tbsp Plugra unsalted butter, room temperature, cut into pieces (or any good butter)
- 2 tsp vanilla extract
- 4 tsp bourbon
Instructions
- Over medium/medium-low heat, melt the brown sugar with the salt and the water. Heat until it begins to bubble at the edges, and continue to cook for 5-6 minutes more, keeping a close eye on it and making sure it doesn't burn. Don't stir it while it's cooking, but instead, swirl the pan to distribute the heat if needed.
- Take the pan off the heat and allow the melted brown sugar to cool.
- Meanwhile, dissolve the cornstarch in a little bit of the milk, and whisk until very smooth. Add the egg yolks, and whisk until smooth.
- Add the corn starch slurry to the remainder of the milk and cream, and whisk briefly to combine everything.
- Add the milk/cream mixture to the partially cooled brown sugar, whisking as you go. You'll begin to see sugar granules float to the top, but all of it will dissolve once the pan goes back on the heat.
- Return the pan to the heat, and gently bring the whole mixture to a boil over medium-low heat, whisking constantly. Once all the brown sugar has dissolved and the mixture is beginning to thicken, switch to a silicone spatula so that you can scrape the bottom and sides of the pan as it thickens.
- Once the pudding comes to a boil, (it should be quite thick), take it off the heat and immediately pour it through a fine mesh strainer. You can use the same silicone spatula to push it through the strainer, if needed.
- Add the softened butter, vanilla extract, and whiskey to the bowl, and whisk vigorously to combine.
- Pour the pudding into serving containers, and enjoy warm, or allow it to fully set in the fridge. It will be fully set in a couple hours. (we prefer it chilled!)
