Classic Southern Butterscotch Pudding

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Silky and rich butterscotch pudding with a deep caramel flavor, perfect as a comforting dessert or a nostalgic treat. This Southern American-inspired recipe, ready in about 30 minutes, layers dark brown sugar, unsalted butter, heavy cream into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Southern American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan over medium heat, melt 4 tbsp unsalted butter with 3/4 cup packed dark brown sugar, stirring constantly until the mixture bubbles and turns a rich caramel color, about 3-4 minutes.
  2. Step 2: Slowly whisk in 2 cups heavy cream and 1 cup whole milk, blending thoroughly to dissolve the caramel mixture.
  3. Step 3: In a separate bowl, whisk 1/4 cup cornstarch with 3 large egg yolks until smooth and pale.
  4. Step 4: Temper the egg yolks by gradually adding about 1 cup of the warm cream mixture to the eggs while whisking vigorously, then pour the egg mixture back into the saucepan.
  5. Step 5: Cook the pudding over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 6-8 minutes. Remove from heat and stir in 1 1/2 tsp vanilla extract and 1/4 tsp salt.
  6. Step 6: Pour the pudding into individual serving dishes. Cover with plastic wrap directly on the surface to prevent a skin from forming and refrigerate for at least 3 hours before serving.

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