Best 8 Butterscotch Pudding With Maple Whipped Cream Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Butterscotch pudding with maple whipped cream is a classic dessert that is sure to please everyone at your table. This luscious and creamy pudding is made with a combination of brown sugar, butter, and cream, and it is flavored with a hint of vanilla. The maple whipped cream adds a touch of sweetness and a delightful maple flavor. This dessert is perfect for any occasion, and it is sure to be a hit with family and friends.

Let's cook with our recipes!

BUTTERSCOTCH PUDDING WITH MAPLE WHIPPED CREAM



Butterscotch Pudding with Maple Whipped Cream image

Homemade butterscotch pudding is given a fall makeover, thanks to a topping of whipped cream made with real maple syrup. For an added punch add at taste of whiskey to the pudding.

Provided by Bree Hester

Categories     Dessert

Time 3h30m

Yield 4

Number Of Ingredients 12

1/4 cup butter
3/4 cup packed brown sugar
1/4 cup real maple syrup
1/2 teaspoon salt
3 tablespoons cornstarch
3 cups whole milk
3 egg yolks
2 tablespoons whiskey, if desired
1 teaspoon vanilla
1 cup whipping cream
2 tablespoons real maple syrup
Maple flakes, if desired

Steps:

  • In 2-quart saucepan, heat butter, brown sugar, 1/4 cup maple syrup and the salt to boiling, stirring frequently. Remove from heat; set aside.
  • In small bowl, stir cornstarch into 1/4 cup of the milk until dissolved. Add egg yolks; beat with whisk until blended.
  • Into saucepan with brown sugar mixture, pour remaining 2 3/4 cups milk and the cornstarch mixture. Heat to boiling over medium heat, beating constantly. When pudding comes to a rolling boil, remove from heat. Pour pudding through strainer into large bowl. Stir in whiskey and vanilla. Cover with plastic wrap touching surface of pudding. Refrigerate at least 3 hours.
  • In chilled medium bowl, beat whipping cream and 2 tablespoons maple syrup with electric mixer on high speed until stiff peaks form. Store in refrigerator until serving time.
  • To serve, divide pudding into individual dessert bowls. Top each with maple whipped cream and maple flakes.

Nutrition Facts : ServingSize 1 Serving

CREAMY BUTTERSCOTCH PUDDING



Creamy Butterscotch Pudding image

Provided by Molly Yeh

Categories     dessert

Time 4h35m

Yield 4 servings

Number Of Ingredients 14

1/4 cup (4 tablespoons) unsalted butter
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup maple syrup
3/4 teaspoon salt
2 1/2 cups heavy cream
1/2 cup whole milk
2 tablespoons cornstarch
3 large eggs plus 2 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Whipped cream, for serving
Flaky salt, such as Maldon, for serving

Steps:

  • Add the butter, brown sugar, granulated sugar, maple syrup and salt to a medium saucepot. Turn the heat to medium-high and allow the sugar to caramelize until it becomes deep amber and begin to smoke slightly, about 8 minutes. Add the heavy cream and milk and stir until the caramel melts back down (it will firm up when the milk goes in). Reduce the heat to medium.
  • Whisk together the cornstarch, eggs and egg yolks in a medium bowl. Add a cup of the caramel to the eggs, mixing vigorously until combined, then add the egg mixture to the caramel and stir to temper. Mix constantly until it starts to bubble and thicken, about 2 minutes. Remove from the heat and add the vanilla, cinnamon and nutmeg; stir to combine. Pour the pudding into 4 serving cups and cover with plastic wrap. Refrigerate until the pudding is cool and set, 4 hours or up to overnight.
  • Dollop each serving with whipped cream and sprinkle with a pinch of flaky salt. Enjoy!

MAPLE PUDDING WITH BOURBON WHIPPED CREAM



Maple Pudding with Bourbon Whipped Cream image

Provided by Daphne Brogdon

Categories     dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 13

2 cups milk
1 1/3 cups maple syrup
1 cup heavy cream
1/2 teaspoon salt
1 vanilla bean, split and seeded
1 tablespoon sugar
3/4 teaspoon cornstarch
2 egg yolks
2 tablespoons butter
Bourbon Whipped Cream, recipe follows
1 1/2 cups heavy whipping cream
3 tablespoons sugar
2 tablespoons bourbon

Steps:

  • In a medium pot set over medium-low heat combine the milk, maple syrup, cream, salt, vanilla bean and seeds. Give it a good stir and heat until it just starts to bubble.
  • In a small bowl, combine the sugar and cornstarch, and mix together with a fork. Slowly sprinkle the cornstarch mixture into the heated cream while constantly whisking.
  • Whisk the egg yolks in a medium bowl. Slowly pour about 1/2 cup of the hot milk mixture into the eggs to temper them. Whisk the egg mixture into the hot milk. While continuously stirring, cook on low heat until the mixture thickens to the consistency of thick pancake batter, 6 to 7 minutes. Turn the heat off, and slowly whisk in the butter. Remove the vanilla pod.
  • Transfer the pudding to a clean bowl and place a piece of plastic wrap directly on top of the pudding (this eliminates a film forming on the pudding). Cool to room temperature then chill in the refrigerator until ready to serve. Spoon the pudding into serving cups and top with some Bourbon Whipped Cream, then serve.
  • In a large, chilled metal bowl combine the cream and sugar. Using a hand mixer fitted with a whisk, whip until soft peaks form. Pour in the bourbon and continue to whip until the cream is stiff, but not over-whipped.

HOMEMADE BUTTERSCOTCH PUDDING



Homemade Butterscotch Pudding image

Homemade pudding reminds me of my grandma and how she turned milk and eggs into creamy textures before my eyes. The butterscotch in this recipe adds a caramel-sweet touch. -Teresa Wilkes, Pembroke, Georgia

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup sugar
1/2 cup packed dark brown sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3 cups 2% milk
3 egg yolks
2 tablespoons butter, cubed
2 teaspoons vanilla extract
Whipped cream, optional

Steps:

  • In a large heavy saucepan, combine the first five ingredients. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into the egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook 2 minutes or until mixture is thickened and coats the back of a spoon. Remove from the heat., Stir in butter and vanilla. Cool for 15 minutes, stirring occasionally. Transfer to six dessert dishes. Cover and refrigerate until chilled. Garnish with whipped cream if desired.

Nutrition Facts : Calories 273 calories, Fat 8g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 198mg sodium, Carbohydrate 45g carbohydrate (40g sugars, Fiber 0 fiber), Protein 5g protein.

BUTTERSCOTCH PUDDING WITH CANDIED BACON



Butterscotch Pudding with Candied Bacon image

Homemade butterscotch pudding with a touch of bourbon is topped with crumbled candied bacon, whipped cream, and candied pecans.

Provided by Farmland

Categories     Meat and Poultry Recipes     Pork

Time 2h40m

Yield 6

Number Of Ingredients 14

4 ounces butter
1 cup packed dark brown sugar
1 teaspoon coarse sea salt
6 tablespoons cornstarch
5 cups whole milk
4 large eggs
2 tablespoons bourbon
1 teaspoon vanilla extract
6 slices Farmland® Bacon
½ cup light brown sugar
1 tablespoon bourbon
¼ cup maple syrup
Whipped cream for garnish
Candied pecans for garnish

Steps:

  • Melt butter in medium-sized saucepan. Add dark brown sugar and salt, and stir until sugar is dissolved. Remove from heat.
  • In small bowl, whisk together cornstarch with about 1/4 cup milk until smooth; then whisk in eggs.
  • Gradually pour remaining milk into melted brown sugar, whisking constantly; then whisk in cornstarch mixture as well.
  • Return pan to heat, and bring mixture to boil, whisking frequently. Once it begins to bubble, reduce heat to low simmer and continue to cook for 1 minute, whisking nonstop, until pudding thickens.
  • Remove from heat and stir in bourbon and vanilla.
  • Pour into individual dishes and chill thoroughly before serving.
  • Preheat oven to 350 degrees F.
  • Line baking sheet with parchment and place wire rack on top.
  • In small saucepot over medium heat, add brown sugar, bourbon and maple syrup. Cook, stirring often, until mixture is thickened.
  • Place bacon slices on rack and brush half of glaze on both sides of bacon. Sprinkle with additional brown sugar if desired.
  • Bake in preheated oven for 8 minutes, flip and brush bacon with remaining glaze. Cook until crispy and browned.
  • To serve: Top butterscotch puddings with bacon, whipped cream and candied pecans.

Nutrition Facts : Calories 1176.6 calories, Carbohydrate 106.6 g, Cholesterol 340.9 mg, Fat 73.9 g, Fiber 0.8 g, Protein 21.8 g, SaturatedFat 43.4 g, Sodium 966.9 mg, Sugar 87.5 g

BUTTERSCOTCH PUDDINGS WITH WHIPPED CREAM AND CRUSHED ENGLISH TOFFEE



Butterscotch Puddings with Whipped Cream and Crushed English Toffee image

Provided by Julie Hasson

Categories     Milk/Cream     Scotch     Dairy     Dessert     Vanilla     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

3 cups half and half, divided
2 large egg yolks
1/3 cup cornstarch
3/4 cup (packed) dark brown sugar
1/4 teaspoon salt
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 tablespoon Scotch
1 teaspoon vanilla extract or vanilla paste*
3/4 cup chilled heavy whipping cream
3 tablespoons powdered sugar
1 1.4-ounce chocolate-covered English toffee bar (such as Heath), crushed with mallet or finely chopped

Steps:

  • Whisk 1 cup half and half, egg yolks, and cornstarch in medium bowl until smooth. Combine remaining 2 cups half and half, brown sugar, and salt in heavy medium saucepan. Bring just to boil, stirring until sugar dissolves. Gradually whisk hot half and half mixture into egg yolk mixture. Strain mixture back into same saucepan. Whisk over medium-low heat until mixture just boils and thickens, about 10 minutes. Remove from heat; whisk in butter, Scotch, and vanilla.
  • Divide pudding mixture among six 3/4-cup ramekins or custard cups. Cover ramekins with plastic wrap and refrigerate until cold, about 3 hours. DO AHEAD: Can be made 1 day ahead. Keep refrigerated.
  • Beat whipping cream and powdered sugar in medium bowl until soft peaks form. Spoon large dollops of whipped cream atop pudings. Sprinkle with crushed toffee and serve.
  • GOOD TO KNOW:
  • Crushing the toffee bar with a mallet while the bar is still in its wrapper helps keep the crushed pieces contained. W hisking the hot half and half into the egg yolks gradually-instead of all at once-keeps the mixture from curdling. And finally, straining the pudding mixture helps get the smoothest, silkiest result.
  • *Vanilla paste, made with vanilla bean seeds, packs big flavor. It can be found at Trader Joe's markets, specialty foods stores, and surfasonline.com.

KELLY'S BUTTERSCOTCH PUDDING



Kelly's Butterscotch Pudding image

This is a wonderful pudding recipe I have been making for years. Our family loves it best when it's hot. Can also use as a pie filling.

Provided by COOKIEWOMAN

Categories     Desserts     Custards and Pudding Recipes

Time 40m

Yield 4

Number Of Ingredients 7

1 cup packed brown sugar
¼ cup cornstarch
3 cups milk
½ teaspoon salt
3 egg yolks, beaten
¼ cup butter
1 teaspoon vanilla extract

Steps:

  • In a small bowl, mix together brown sugar, cornstarch and salt. Add enough milk to make thick paste. In a saucepan over medium heat, bring milk to a boil. Stir in brown sugar mixture, return to a boil, and cook for 1 minute.
  • Place egg yolks in small bowl. Temper the yolks by quickly stirring in about 1/4 of hot milk mixture. Pour yolk mixture back into hot milk mixture, and return to heat. Cook, stirring constantly, for 1 minute; remove from heat. Stir in butter and vanilla until butter is melted. Pour into bowls, and let cool slightly.

Nutrition Facts : Calories 475.3 calories, Carbohydrate 70.4 g, Cholesterol 198.8 mg, Fat 18.4 g, Fiber 0.1 g, Protein 8.2 g, SaturatedFat 10.8 g, Sodium 469.6 mg, Sugar 62.1 g

BUTTERSCOTCH PUDDING



Butterscotch Pudding image

Categories     Milk/Cream     Egg     Dessert     Winter     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 8

1 1/4 cups heavy cream
3/4 stick (6 tablespoons) unsalted butter
1 1/2 cups packed dark brown sugar
2 1/4 cups whole milk
4 large egg yolks
1/4 cup cornstarch
3/4 teaspoon salt
Accompaniment: whipped cream sprinkled with freshly grated nutmeg

Steps:

  • In a saucepan heat cream over moderately low heat until warm. While cream is heating, in a 3-quart heavy saucepan melt butter over moderate heat and stir in brown sugar. Cook sugar mixture, stirring occasionally, until mixture is bubbling all over and appears smooth, about 5 minutes. Carefully add warm cream (mixture will bubble and steam) and cook over moderately low heat, stirring, until sugar mixture is dissolved, about 1 minute. Remove pan from heat.
  • In a large metal bowl or top of a double boiler whisk together milk, yolks, cornstarch, and salt. Add warm butterscotch mixture in a slow stream, whisking constantly, and set bowl or top of double boiler over a saucepan of simmering water. Cook pudding, whisking constantly, 10 minutes, or until it begins to thicken. Cover bowl or top of double boiler and cook pudding, whisking occasionally, 10 minutes more.
  • Remove bowl or top of double boiler from pan and cool pudding 5 minutes, whisking occasionally. Divide hot pudding among six 1-cup ramekins or other heatproof dishes. Chill puddings, covered (if you don't want skins to form) or uncovered (if you do want skins to form), until cold, at least 3 hours, and up to 2 days. Serve puddings topped with whipped cream.

Tips:

  • To ensure a smooth and creamy pudding, whisk the sugar and cornstarch together before adding the milk. This will help prevent lumps from forming.
  • Use a heavy-bottomed saucepan for making the pudding. This will help distribute the heat evenly and prevent the pudding from scorching.
  • Cook the pudding over medium heat, stirring constantly. This will help prevent the pudding from curdling.
  • Once the pudding has thickened, remove it from the heat and stir in the butter and vanilla extract. This will help add flavor and richness to the pudding.
  • To make the maple whipped cream, whip the heavy cream until stiff peaks form. Then, add the maple syrup and vanilla extract and whip until combined.
  • Serve the pudding immediately with the maple whipped cream. You can also chill the pudding for later use.

Conclusion:

This butterscotch pudding with maple whipped cream is a delicious and easy-to-make dessert that is perfect for any occasion. The pudding is creamy and flavorful, and the maple whipped cream adds a touch of sweetness and complexity. This dessert is sure to be a hit with everyone who tries it.

Related Topics