Homemade Butterscotch Pudding For One – rich, creamy and so good! An easy to make, single-serving recipe that’s perfect for those cooking for one.
There’s something about the flavor of butterscotch that I absolutely love. The buttery, sweet taste brings back memories from my childhood. My dad loved butterscotch everything, especially pudding. I always thought the only way to enjoy butterscotch pudding was from a box but when I started working on various pudding recipes for one, I realized homemade butterscotch pudding is completely heavenly.
You will honestly be so surprised to know that butterscotch pudding requires very minimal effort.
Butterscotch is really just butter and brown sugar melted and liquified. Cream gets whisked in and is thickened with milk, an egg and cornstarch. Making butterscotch pudding will give you an arm workout too, you will whisk and whisk but it’ll be so worth it.
One thing to note is that you’ll need to be careful when heating sugar and butter, use a deep saucepan and go slowly. Melted sugar is hot so please be careful.
Seriously though, it just takes minutes to make butterscotch pudding on the stove. After you pour the pudding into a serving dish, let it chill for a few hours. You can top it with whipped cream, if you’d like or enjoy it as it is.
This single serving dessert is the perfect size if you’re cooking for one. It’s a quick and easy “recipe for one” that you’re sure to enjoy!
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Homemade Butterscotch Pudding For One - rich, creamy and so good! An easy to make, single-serving recipe that's perfect for those cooking for one. | zagleft.com
- 1/2 tablespoon cornstarch
- 1/8 teaspoon salt
- 3/4 cup whole milk
- 1 egg yolk
- 1 tablespoon butter
- 1/4 cup brown sugar
- 1/4 cup heavy cream
- 1/8 teaspoon vanilla extract
- whipped cream , optional
Whisk the cornstarch with the salt in a small bowl. Slowly add the milk and whisk until the mixture is smooth. Make sure there are no lumps.
Whisk in the egg yolk and set the bowl aside.
Melt the butter in a deep saucepan set over medium-high heat. When the butter has melted, whisk in the brown sugar.
The brown sugar will look grainy at first, but whisk vigorously until the brown sugar completely melts and becomes a liquid.
Remove the pan from the heat.
Slowly whisk in the cream. (The sugar and cream will steam but continue to whisk. The sugar will clump together, this is normal). Return the pan to the stove, reduce the heat to low and continue to whisk until the sugar has melted and is smooth.
Very slowly add most of the hot butterscotch liquid to the bowl with the cornstarch and milk and whisk. (You want to add the hot butterscotch slowly because you don't want the heat from the butterscotch to "cook" the eggs.)
Return the tempered cornstarch slurry to the pan and cook. Raise the heat to medium-high and whisk vigorously until it comes to a boil.
Continue whisking and cooking for an additional 2 minutes. Remove the pan from the heat and whisk in the vanilla.
Carefully spoon into a bowl or a glass and chill for at least an hour.
Top with whipped cream, if desired.
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