I’ve said it before and I’ll say it again: I love pudding. I could eat pudding or ice cream every single day and be perfectly happy. There’s an almost infinite variety of both, and that’s part of the appeal. If it’s pudding, I’m in—though durian pudding is a notable exception that makes me want to scrub my tongue. Butterscotch Pretzel Pudding Cups are a perfect example of why pudding is so irresistible.

These pudding cups are simple and delightful: a layer of homemade, velvety butterscotch pudding, a sprinkle of crushed salty pretzels for contrast, and a generous dollop of whipped cream finished with a pretzel twist for dunking. The deep caramel notes of the butterscotch pair beautifully with the crunchy, salty pretzels. My family loved these—quick to assemble, elegant enough for guests, and comfort-food-perfect for everyday dessert.

Cook’s Notes

• Pick a saucepan that’s at least twice as deep as the pudding will be. For the recipe below, a 2–3 quart pan works well. If you double the recipe, use a 3–4 quart pan. A pan with a wide opening makes whisking easier and helps prevent boil-overs. I sometimes use a small pasta pot when I double the batch—boiled-over pudding is a mess you don’t want to clean from the stove.
• If you’ve made pudding from scratch before, you might expect a tempering step for the eggs. I skip that here because the method described prevents scrambling without the extra step and makes the process much easier.
• This recipe isn’t difficult, but it demands attention. Don’t walk away while the pudding cooks—leaving it unattended can lead to curdled eggs and disappointment.
• Whisk the dry ingredients together in the pan first, then whisk the milk and egg yolks together separately. Trying to whisk dry ingredients with a wet whisk leads to clumps. Mixing them as directed keeps things smooth and saves you from washing an extra whisk.
• After cooking, strain the hot pudding through a fine mesh sieve (not a colander) into a heatproof bowl. That catches any tiny bits of cooked egg or lumps of cornstarch and is the insurance that lets you avoid tempering. Use a flexible spatula to gently encourage the pudding through the sieve—don’t force it.
• Stir in the butter and vanilla last, making sure the butter fully melts and integrates into the warm pudding for a glossy finish.
• To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding as it cools. I love pudding; I don’t love pudding skin.
• You can prep the crushed pretzels and whipped cream ahead of time, but assemble the cups only when you’re ready to serve. That keeps the pretzels crisp. A quick sprinkle of pretzel bits and a spoonful of whipped cream takes seconds and preserves the texture contrast that makes these cups so good.

Connect with Foodie with Family

facebook | pinterest | instagram | twitter

Butterscotch Pretzel Pudding Cups

Rebecca Lindamood

Ingredients

For the Butterscotch pudding:

• 3/4 cup dark brown sugar
• 1/4 cup cornstarch
• 1/4 teaspoon kosher or sea salt
• 4 large egg yolks
• 3 cups whole milk
• 1 1/2 teaspoons pure vanilla extract
• 1 tablespoon unsalted butter

To garnish:

• 3/4 cup crushed salted pretzels
• 1 1/2 cups whipped cream or thawed frozen whipped topping
• 6 small pretzel twists

Instructions

• In a 2–3 quart saucepan, whisk together the brown sugar, cornstarch, and salt until evenly combined. In a separate bowl, whisk the milk and egg yolks together. Slowly drizzle the milk-and-egg mixture into the pan with the dry ingredients while whisking briskly. Place the pan over medium heat and whisk constantly as the mixture comes to a boil. When it reaches a boil, reduce the heat to low and continue stirring for 1 minute, until the pudding is thick and the whisk leaves ribbony marks. Remove from heat and pour the hot pudding through a fine mesh sieve into a heatproof bowl or large measuring cup. Stir in the butter and vanilla until the butter melts and is fully incorporated.
• Divide the pudding evenly among six small jars or bowls; it should fill each about two-thirds full. Press a piece of plastic wrap directly onto the surface of the pudding and refrigerate until thoroughly chilled. When ready to serve, remove the plastic wrap and top each portion with about 2 tablespoons crushed pretzels, roughly 1/4 cup whipped cream, and one small pretzel twist. Serve immediately so the pretzels stay crisp.

Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the actual ingredients you use and your preferred nutrition tool.

did you make this recipe?

Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your creations!