How to Make Best Ever Butterscotch Pudding | Julia At Home

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Julia shows you how. to make pudding with a sophisticated bittersweet flavor of traditional butterscotch with less mess and fuss.

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49 Comments

  5. 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).

  6. 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.

  10. 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.

  41. 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.

  48. 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.

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