3-Ingredient Silky Butterscotch Pudding

3-Ingredient Silky Butterscotch Pudding

Three pantry staples melt into a glossy, deeply caramel pudding with a tender, spoonable set.

Total 3 hr 45 min Makes 4 servings Calories 420/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

Butterscotch chips, sweetened condensed milk, and water simmer together into a rich, custard-like pudding without eggs or cornstarch. The chips supply both the caramel flavor and the thickening power, so the texture turns silky as it chills. Serve it chilled in small cups for a quick weeknight dessert or a simple make-ahead treat.

Ingredients

  • 2 cups butterscotch chips
  • 1 can sweetened condensed milk (14 ounces)
  • 1 1/2 cups water

Method

  1. In a 6-quart saucepan, combine the butterscotch chips, sweetened condensed milk, and water.

  2. Place the saucepan over medium-low heat and cook, stirring constantly, until the chips melt and the mixture is smooth, about 5 minutes.

  3. Raise heat slightly to medium and simmer gently, stirring often, until the pudding thickens enough to coat the back of a spoon, about 5 minutes.

  4. Remove from heat and divide the pudding evenly among 4 small cups or ramekins.

  5. Press plastic wrap directly onto the surface of each pudding to prevent a skin from forming, then refrigerate until fully set and chilled.

Rate this recipe

★ 3.5 (1)

3-Ingredient Silky Butterscotch Pudding

Butterscotch chips, sweetened condensed milk, and water simmer together into a rich, custard-like pudding without eggs or cornstarch. The chips supply both the caramel flavor and the thickening power, so the texture turns silky as it chills. Serve it chilled in small cups for a quick weeknight dessert or a simple make-ahead treat.

3 hr 45 min 4 servings 420 cal

Ingredients

  • 2 cups butterscotch chips
  • 1 can sweetened condensed milk (14 ounces)
  • 1 1/2 cups water

Method

  1. 1

    In a 6-quart saucepan, combine the butterscotch chips, sweetened condensed milk, and water.

  2. 2

    Place the saucepan over medium-low heat and cook, stirring constantly, until the chips melt and the mixture is smooth, about 5 minutes.

  3. 3

    Raise heat slightly to medium and simmer gently, stirring often, until the pudding thickens enough to coat the back of a spoon, about 5 minutes.

  4. 4

    Remove from heat and divide the pudding evenly among 4 small cups or ramekins.

  5. 5

    Press plastic wrap directly onto the surface of each pudding to prevent a skin from forming, then refrigerate until fully set and chilled.