Julia shows you how. to make pudding with a sophisticated bittersweet flavor of traditional butterscotch with less mess and fuss.
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This recipe is too salty, but if you fold in extra whipped cream before serving then that will fix it
There are 3 syllables in caramel.
And 4 in temperature.
How much more corn starch to make a pie out of it
I would like to have the recipe if you had caption or write it for us are hearing is not what it was yrs ago
Could not find the weight or metric directions so wrote down imperial and converted (using calculateme):
110g .5c brown sugar
110g .5c white sugar
175g 12 tblsp butter (chunks)
60g .25c water
15g 1 tsp lemon juice
6g .75 tsp salt
40g 2 tblsp light corn syrup (opt)
240F/115C, should take 5 min
low heat for 15 min, get to 300F/150C
235g 1c cream, 60g 1/4c at first
blend/whisk in pot
add remainder of cream
470g 2c whole milk
whisk
turn off heat
in new bowl add:
4 yolks
30g .25c corn starch
60g .25c warm milk (add slowly, probably about 160F based on steam) tempering to yolks, whisk
heat back up pot until just starting to have bubbles climb
dump fast into bowl, whisk
10g 2 tsp vanilla
5g 1 tsp rum
whisk
pour in serving bowl, cool 3+ h in fridge,
can cover with parchment or plastic wrap to reduce/avoid pudding skin, serve cold
You may want to double-check the sugar, density numbers varied, and was roughly that of water (1g/cm3). Everything but the starch (0.5g/cm3) can be approximated as water density, and so is easily converted (1g=1ml).
Has anyone made this recipe WITHOUT the corn syrup? She says it's for extra insurance that the caramelization will go well. I've made this recipe many times and it's delicious. But now I'm wondering if I need the corn syrup, what with people saying it's really bad for you.
Oh my! Im wondering what would happen IF we only used brown sugar & ZERO white sugar? Thoughts?
One if my favorite pies us homemade butterscotch pie.. either with meringue or whipped cream.
Yummy
I have often made chocolate and vanilla puddings from scratch, but never tried butterscotch. The good old Jello cook-and-serve stuff in a box was one of my dad's favourite desserts and now I wish I could've made this for him before he passed on.
Wow yummy 😋 I want some
How is it that you can post the video on YouTube and I can get it free but if I want to look at the recipe to make sure I understand what you showed us I have to pay for a subscription to the website?
Can’t wait to make it
HOW MUCH CREAM DID YOU ADD INTO THE CARAMEL MIXTURE. YOU'VE ADDED 1/4 CUP OF CREAM AND THEN, THE REST OF THE CREAM BUT YOU DIDN'T SAY HOW MUCH. PLEASE LET ME KNOW.
You have such wonderful recipes do you have one for gluten-free bread I am anxious to see it
Go Julia!!! Thank you- I have a dear friend who loves butterscotch pudding. I’m making this for him❤
This looks amazing!!! Thank you!
Thank you! My eldest daughter loves the butterscotch.
I think Julia meant "…one fell swoop." Nothing foul about butterscotch pudding! 😂
Looks so good but I couldn’t stop cringing every time she called it carmul.
Can’t skip the ad: ain’t watching
Carmel is a mountain top in Israel. CarAmel is a confection that we eat.
Makes a great filling for donuts
homemade pudding is always the best. this looks to fun to make, my family will love it.
Can't wait to make this !…. except i'll be keeping the skin, which is my favorite part… and the detail that always makes me think or REAL homemade pudding.
YUMMMMM!!!!
Are there any temperature adjustments for high altitude, since water boils at a lower temperature here?
Seems too light in color…
what was the push measuring tool that you used? thanks!
You SO wanted to lick that thermometer before setting it aside!
That looks amazing!
Freaking YUMMM. Thank you Julia
My childhood favorite ❤. Thanks to my dear departed mother for the box version and to you for this sophisticated version 😊. Lady Bell
Caution!!……”Immersion blender” + “Scaulding hot caramel sauce”……..NOT a good combo!!!
I absolutely love pudding skin.
I have got to try this, even as complicated as this recipe is, to ascertain if it is better than my recipe which does not have a teaspoon of rum, nor cornstarch, nor water.
May I lick the parchment paper? ❤❤❤
What do I do to make it thicker for a pie?
I made this last night for close friends and they ran their fingers through their bowls to get all of it…
OH I LOVE BUTTERSCOTCH PUDDING… I can hardly wait
Julia it would be really helpful if you could do your recipes in the globally used millilitres or grammes/kilogrammes. I don't think anyone uses the old Imperial system of measurements any more except America but people all over the world will see this recipe and would love to be sure of making it properly. Also, how do you measure a tablespoon of butter accurately? You definitely didn't melt it first and your butter was in cube shapes not "spoon" shapes so could we have a weight for that please. This recipe looks really delicious but I can see it would be too easy to get some measurements wrong.
❤ the skin is the best part for me , I’ll make this for sure
Too much pudding? I am unfamiliar with this concept.
One of my favorite flavors. I love butterscotch!! That pudding looks delicious!!
Butterscotch pudding has always been my top, number one favourite!! What do you think about using almond extract instead of vanilla???
That looked like light brown sugar not dark.
Would this recipe be interchangeable as a pie filling? Or perhaps not stiff enough? Thanks 😊
I was on my first cruise, and one of the dessert offererings was “salted caramel pot de creme”. It sounded so exotic! It was butterscotch pudding. It was good, but not sure it was as made from scratch and with as much care. I will be making this for sure. I love me some butterscotch.
Love this recipe, I'm an oldie but goodie . My mother use to make homemade butterscotch pudding and that film on the top was my favorite part.😊