I love butterscotch. My parents once had a cat named Butterscotch and I loved her too, but I am talking about pure, decadent butterscotch. Cue the Amish Butterscotch Pudding!
When I was in high school and I was carefree and calorie-free, my brother and I used to love to drive out to a little ice cream joint near us and order butterscotch milkshakes. They were amazing. SIGH, I think about those shakes everytime I drive by that place which is now an auto garage.
Among Amish cooks, butterscotch is a mainstay because in a kitchen that isn’t loaded with the rich confections that many others have, you can do a lot with butter and brown sugar, including butterscotch. This saucy goodness can then be incorporated into breads, rolls, puddings, muffins, and more.
You can buy butterscotch chips in the baking aisle next to the chocolate chips, but those aren’t as appealing to me. I mean, I can eat a handful of chocolate chips and love every bite. But if I try a handful of butterscotch chips it just isn’t the same. To me, for butterscotch to really work, it needs to be paired with something. Even a butterscotch pie, where the butterscotch is the top attraction it really only truly sings when paired with some wonderful whipped cream. Now store-bought butterscotch chips inside a cookie, that’s a different story. That can be quite tasty.
SIGH, I love NPR, but their food people can be so snooty. Anyway, here is what they say about butterscotch:
To that deliciously deepened sugar and dairy you add a few more elements. There's the perfume of vanilla and then a savory dose of salt, which give a depth to the buttery sweetness. Altogether, it creates a lovely balance. Plus there seems to be, at least for me, a nostalgia factor. Butterscotch tastes like comfort, like childhood.
The secret to a great butterscotch sauce seems to be in using heavy cream. That helps give it the consistency and flavor you are seeking.
Most recipes for butterscotch pudding call for dark brown sugar. I thought the pudding came out too dark using the dark brown; you get a creamier color with light. But I’ll leave which one you use up to you. In the recipe below, the Amish cook that the recipe came from, she said that boiling the sugar and butter together in a cast-iron skillet gives the best results, but you don't have to, mine turned out wonderfully in a regular pot.
Let's look at some photos:
Your sugar and butter mixture will look crumbly and coarse.
Mix the vanilla, flour, milk, salt, and egg like above.
The process of making butterscotch isn't the prettiest, but when you are all done, you'll get a beautiful, delicious pudding!
🍮Butterscotch Pudding Ingredients
- 1 cup brown sugar
- 2 tablespoons butter
- 1 tablespoon flour
- 1 egg yolk
- 1 cup milk
- 1 teaspoon vanilla
- 1 /4 teaspoon salt
📋Butterscotch Pudding Instructions
- Boil sugar and butter together until soft.
- Beat the egg yolk well and add it to the flour, milk, vanilla, and salt.
- Carefully stir a little at a time into the sugar mixture.
- Cook, stirring constantly until thick and bubbly (medium heat for a solid 10 minutes).
More Amish Butterscotch Recipes
So this is our Amish "butterscotch hall of fame", check out these recipes!
Butterscotch cookies are so underrated!
An amazing cake!
A great breakfast bread!
You'll never go wrong with pie, just don't forget the whipped cream!
🖨️Print-Friendly Amish Butterscotch Pudding
Amish Butterscotch Pudding
Ingredients
- 1 cup brown sugar
- 2 tablespoons butter
- 1 tablespoon flour
- 1 egg yolk
- 1 cup milk
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Instructions
- Boil sugar and butter together until soft.
- Beat the egg yolk well and add it to the flour, milk, vanilla, and salt.
- Carefully stir a little at a time into the sugar mixture.
- Cook, stirring constantly until thick and bubbly over medium heat, about 10 minutes
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