This homemade butterscotch pudding is rich and delicious with a creamy, buttery smooth flavor combined with just enough bittersweet to create a pudding that is nothing like the boxed mix. This recipe starts out with a homemade caramel made from butter and dark brown sugar.
By bring the caramel up to a rolling boil then gently simmering it for around 15 minutes helps to insure an even cooking with less chance of burning (a common complaint with homemade caramel). After the caramel is mixed with cream and milk its heated to around 185 degrees then it is combined with the egg yolks and cornstarch.
A splash of vanilla and dark rum round out the flavor components. I prefer to strain my finished pudding thru a fine mesh sieve to ensure a completely smooth texture. The pudding is chilled for 3 hours and served with lightly whipped cream. Here is how you can make your own.
You can find the entire recipe here. Start by bringing the butter, granulated sugar, brown sugar, water, corn syrup, lemon juice and salt to a boil. Cook until the temp reads 240 degrees on a thermometer. Reduce heat to medium low and simmer the caramel, stirring frequently, for 12 to 16 minutes until the temp reads 300 degrees.
Remove from heat and carefully whisk in 1/4 cup of the cream. Return pan to heat and whisk in remaining cream and 2 cups milk until smooth. Set aside.
Microwave remaining 1/4 cup milk for 30-40 seconds. In a large bowl whisk together the egg yolks and cornstarch. Gradually whisk in the hot milk. Set bowl aside.
Return saucepan with caramel mixture to medium high heat and whisk frequently until mixture is boiling rapidly and the temp reads 185 degrees on thermometer. Pour hot caramel mixture over egg mixture and whisk thoroughly for 15 seconds. Whisk in vanilla and rum.
Press hot pudding thru a fine mesh sieve into a bowl and cover surface with plastic wrap. Chill in fridge for 3 hours. Whisk chilled pudding and serve with lightly whipped cream.