Butterscotch Pudding Incredible: 7 Steps to Perfection

Classic Butterscotch Pudding: An Incredible Ultimate Recipe

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In a medium saucepan, whisk together the brown sugar, cornstarch, and salt until well combined.
Gradually stir in the whole milk, ensuring there are no lumps.
Place the saucepan over medium heat, stirring constantly until the mixture begins to thicken and bubble. This should take about 10 minutes.
In a separate bowl, beat the egg yolks lightly.
Once the pudding mixture is thickened, take a small amount of the hot mixture and whisk it into the egg yolks to temper them.
Slowly pour the tempered egg yolks back into the saucepan, stirring constantly. Cook for an additional 2-3 minutes until the pudding thickens further.
Remove the saucepan from heat and stir in the unsalted butter and vanilla extract until fully melted and combined.
Pour the pudding into individual serving dishes or a large bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
Let the pudding cool at room temperature for about 30 minutes, then refrigerate until set, ideally for at least 2 hours.