4-Ingredient Butterscotch Pudding
Servings: 4
Ingredients
2 cups whole milk
1/2 cup packed light brown sugar
3 tablespoons cornstarch
2 tablespoons unsalted butter
Optional but helpful: 1/4 teaspoon salt and 1 teaspoon vanilla extract, if you have them on hand
Directions
1. In a medium saucepan (off the heat), whisk together the brown sugar and cornstarch until no lumps remain. This helps the cornstarch disperse evenly so your pudding thickens smoothly.
2. Slowly pour in about 1/2 cup of the milk while whisking to create a smooth paste. Once it’s lump-free, whisk in the remaining milk until fully combined.
3. Place the saucepan over medium heat. Cook, whisking constantly, until the mixture begins to steam and then thickens to a pudding-like consistency, 5–8 minutes. Don’t walk away—steady whisking keeps it silky and prevents scorching on the bottom.
4. Once the pudding has thickened and just starts to bubble, reduce the heat to low and cook for 1–2 more minutes, still whisking. This cooks out any starchy taste from the cornstarch.
5. Remove the saucepan from the heat. Stir in the butter (and the salt and vanilla, if using) until the butter is fully melted and the pudding is glossy and smooth.
6. Taste and adjust if needed: if it’s not quite sweet enough for you, you can whisk in a teaspoon or two more brown sugar while it’s still hot, then stir until dissolved.
7. Pour the hot pudding into 4 small bowls, ramekins, or jars. If you want to avoid a skin forming on top, press a piece of plastic wrap directly onto the surface of each portion.
8. Let the pudding cool at room temperature for about 15–20 minutes, then transfer to the refrigerator and chill for at least 2 hours, or until fully set and cold.
9. When you’re ready to serve, remove the plastic wrap, give the pudding a quick stir if needed, and top with whipped cream, a pinch of flaky salt, or your favorite crunchy topping.
