Salted Butterscotch Pudding Parfaits
These pudding parfaits are the kind of dessert I love to serve when I want something that feels special without being complicated. Creamy salted butterscotch pudding layered into individual glasses feels festive and indulgent, yet it’s a dessert you can make ahead and assemble when you’re ready to serve. It’s the kind of homemade dessert that feels a little celebratory without a lot of fuss.
Servings: 6 - 8 people
Ingredients
For the butterscotch sauce:
- ½ cup 1 stick unsalted butter
- 1 ½ cup lightly packed brown sugar preferably dark but light works too
- ½ cup heavy cream
- 2 Tablespoons pure vanilla extract
- 2 ½ teaspoons fine sea salt
- ½ teaspoon distilled white vinegar
For the pudding:
- 3 cups whole milk
- 1 ½ cups heavy cream
- 6 egg yolks
- 7 Tablespoons organic cornstarch arrowroot does not work well
- ¼ teaspoon fine sea salt
- 1 Tablespoon pure vanilla extract
Serving suggestions: whipped cream and gingersnaps, but chopped hazelnuts and/or chocolate savings are also delicious
Instructions
- Make the sauce: In a medium saucepan, melt the butter over medium-high heat. When it’s almost completely melted, add the brown sugar and stir with a wooden spoon until incorporated. Increase the heat to high, bring to a boil, then reduce to medium and cook, stirring occasionally. Make sure to stir around the edges and continue to cook for 3-4 minutes. The mixture will be grainy and foamy at first, but should then become completely smooth. Whisk in the cream and cook until fully incorporated, about 1 minute. Remove from heat and whisk in vanilla, salt, and vinegar.
- Make the pudding base: In a medium saucepan, combine the milk, cream, egg yolks, cornstarch, and salt. Whisk until smooth. Set pan over medium-high heat and cook, whisking continuously, until the mixture has thickened, about 9 to 10 minutes. Be patient! It won’t start thickening until the end of the cooking time. Remove from heat and using a large bowl, strain mixture with a fine-mesh sieve, or the finest you have available. Push the pudding through a sieve with a wooden spoon or spatula and then whisk in the vanilla. Slowly whisk the butterscotch sauce into the still-warm pudding base until fully mixed. Cool for 10 minutes, then cover with plastic wrap. Press the plastic directly against the surface of the pudding to prevent a skin from forming. Chill at least 2 hours and then divide into 6 bowls or parfait dishes. I have kept this refrigerated for up to 3 days. After that, the flavor starts to dissipate.
- Top with whipped cream and crushed ginger snaps.
Notes
- These pudding parfaits are an ideal make-ahead dessert, which is why I reach for them when I’m hosting. The pudding can be made up to three days in advance and kept refrigerated; after that, the flavor starts to dissipate. For the best texture, wait to add any crunchy topping until just before serving so it stays crisp.
- The pudding also works beautifully as a layer cake filling or spooned into a trifle (you know how much I love a trifle!) if you want to use it beyond parfaits.
- Store the prepared pudding, tightly covered with plastic wrap pressed directly against the surface, in the refrigerator for up to 3 days. After that, the flavor starts to dissipate. If the parfaits are already assembled, keep them refrigerated and add any crunchy toppings just before serving so they stay crisp.