Slow Cooker Butterscotch Pudding recipe
Indulge in rich, velvety Slow Cooker Butterscotch Pudding. This old-fashioned dessert features deep caramelized brown sugar and butter flavors slowly cooked into a silky-smooth custard.
With minimal effort, the slow cooker creates a perfectly creamy texture that’s better than stovetop versions—no constant stirring required. Ideal for cozy nights and special gatherings.
Why You’ll Love This recipe
This Slow Cooker Butterscotch Pudding is pure comfort in a bowl. The slow, gentle heat melts the butter and brown sugar into a deep, complex butterscotch flavor while creating an incredibly smooth and creamy texture.
It’s nearly hands-off compared to traditional methods that require constant whisking to avoid scorching.
The aroma that fills your kitchen is irresistible, and it’s elegant enough for dinner parties yet simple enough for weeknights. Plus, it’s make-ahead friendly, allowing the flavors to develop even more as it chills.
Slow Cooker Butterscotch Pudding recipe
Creamy slow cooker butterscotch pudding with rich caramel flavor and silky smooth texture for ultimate comfort dessert.
Ingredients
- 1 cup dark brown sugar, packed
- ½ cup unsalted butter
- 2½ cups whole milk
- 1 cup heavy cream
- 4 large egg yolks
- ¼ cup cornstarch
- ½ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Create the butterscotch base: In a small saucepan, melt the butter over medium heat, then stir in the brown sugar. Cook for 3-4 minutes until it smells deeply caramelized and bubbly.
- Warm the dairy: Slowly whisk in the milk and heavy cream into the butterscotch mixture. Heat until steaming but not boiling, then remove from heat.
- Prepare the thickener: In a large bowl, whisk together egg yolks, cornstarch, and salt until smooth and pale.
- Temper the eggs: Slowly pour about 1 cup of the warm butterscotch mixture into the egg yolks while whisking constantly to prevent scrambling.
- Combine everything: Pour the tempered egg mixture back into the saucepan with the remaining butterscotch milk. Whisk until fully combined.
- Strain for silkiness: Pour the mixture through a fine-mesh strainer into your slow cooker insert or individual heat-safe jars.
- Slow cooker setup: If using one big insert, cover the top with a paper towel then the lid to absorb excess moisture. Place jars on a rack or folded towel inside the slow cooker.
- Gentle cooking: Pour hot water around the jars or insert until it reaches halfway up the sides. Cook on low for 1.5 to 2 hours until the pudding is set but still slightly jiggly.
- Check and remove: Carefully lift out the jars or insert. The pudding will continue to set as it cools.
- Final touch of love: Stir in the vanilla extract, then cover and refrigerate for at least 3 hours until fully chilled. Serve with whipped cream and a sprinkle of brown sugar on top for extra delight!
Notes
Use a 6-quart slow cooker. Cooking time may vary slightly depending on your slow cooker model. Avoid high heat setting to prevent curdling.
Recipe Tips and Tricks
- Use high-quality butter for the best butterscotch flavor.
- Whisk eggs and cornstarch thoroughly to prevent lumps.
- Strain the mixture before cooking for ultra-smooth results.
- Cook on low to avoid curdling the eggs.
- Divide into individual jars or ramekins for easy serving and portion control.
- Chill completely before serving for the best texture.
- Stir gently after cooking to ensure even consistency.
Ingredients Notes
Dark brown sugar is the star, delivering rich molasses notes that define classic butterscotch. Unsalted butter adds luxurious richness and depth. Whole milk and heavy cream create a silky, indulgent mouthfeel.
Eggs and cornstarch work together as thickeners for that perfect pudding consistency. A pinch of salt enhances the caramel flavor, while vanilla extract rounds out the sweetness with warm aromatic notes. These simple pantry ingredients come together to create restaurant-quality results at home.
Variations and Substitutions
Add a splash of bourbon or scotch for an adult butterscotch twist. For salted caramel flavor, increase the salt or sprinkle flaky sea salt on top before serving. Make it chocolatey by stirring in dark chocolate chips after cooking.
Dairy-free version? Use full-fat coconut milk and plant-based butter. For a lighter version, substitute some milk for more cream or use low-fat options. Add warm spices like cinnamon or nutmeg for a cozy fall variation, or layer with crushed cookies for a parfait-style dessert.
Storage Options
Store the pudding in an airtight container or individual jars in the refrigerator for up to 4 days. Do not freeze, as the texture may separate. Before serving, give it a gentle stir. If it thickens too much in the fridge, stir in a small splash of milk to loosen it to the perfect consistency.
Dish Gallery
Please share this Slow Cooker Butterscotch Pudding recipe with your friends and do a comment below about your feedback.
We will meet you on next article.
Until you can read, Slow Cooker Brown Sugar Cinnamon Rolls recipe
