Quick and Easy

Butterscotch Pudding With Oat Crumble

Name: Butterscotch Pudding With Oat Crumble
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: makes 4 cups (6 servings)
Cuisine: American
Ingredients: 1 1/2 cups dark brown sugar; 1/4 cup cornstarch; 1/2 teaspoon salt; 2 cups Planet Oat Extra Creamy Oatmilk; 1 cup coconut milk; 4 egg yolks; 2 tablespoons plant-based butter; 1 cup oats; 1/4 cup brown sugar; 1/2 teaspoon salt; 3 tablespoons plant-based butter, melted

by: Shana Liebman

October 11, 2024

4.6 5 Ratings

Photo by Ty Mecham

Prep time 5 minutes
Cook time 15 minutes
makes 4 cups (6 servings)

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Author Notes

Homemade pudding may be the most underrated comfort food. Unlike the store-bought stuff, which tends to be gelatinous and bland, homemade butterscotch pudding using Planet Oat Extra Creamy Oatmilk is luxuriously rich and silky.

It's also easy to make. The tricky question is: What the heck is butterscotch?

Butterscotch is a deeper, more complex caramel that uses brown sugar instead of white sugar. (Dark brown sugar, used here, gives an even deeper flavor.) Butter is usually added for richness and sheen, but scotch was never an ingredient—the word may have derived from “scorch” as in burning the sugar.

This dairy-free butterscotch pudding comes together quite magically: Combine all the ingredients in a pot, stir until it thickens, and voila—pudding!

Pour the hot pudding into small ramekins and cool in the fridge. Then top with the slightly savory oat crumble—a simple mix of oats, brown sugar, and plant-based butter—and serve as a fancy dessert or anytime pick-me-up. You will never buy packaged pudding again. —Shana Liebman

Test Kitchen Notes

Planet Oat compensated Food52 for providing content contained in this article. —The Editors

Test Kitchen-Approved

What You'll Need

Ingredients

For the oat crumble:
1 cup oats
¹/₄ cup brown sugar
¹/₂ teaspoon salt
3 tablespoons plant-based butter, melted

Directions

*For the pudding:*
In a large saucepan, whisk together the sugar, cornstarch, and salt.
In a medium bowl, whisk together the oat milk, coconut milk, and egg yolks. Pour this into the saucepan to combine it with the sugar mixture
Place the saucepan over medium heat and whisk frequently until the mixture is thick like pudding, 5-10 minutes. (It will bubble up and gradually thicken over this time.)
When the pudding is thick, whisk in the butter.
Pour into 6 bowls or ramekins and refrigerate for at least 1 hour, until cold.
*For the oat crumble:*
Preheat oven to 350F.
In a medium bowl, mix all the ingredients.
Pour onto a parchment-covered baking sheet and bake for 10 minutes. Cool for 10 minutes. Sprinkle a small handful on top of the butterscotch pudding.

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5 Reviews

Maggie December 11, 2024

Love it. Didn't have extra creamy so used regular oat milk and cooked it a little longer. At the last minute I discovered I was out of oats so used granola (and a little less brown sugar) instead and it made a delicious crumble. Served with whipped cream too. Everyone - including 2 very serious foodies - loved it.

margothand November 22, 2024

I'm confused. The directions say, "Pour onto a parchment-covered baking sheet and bake for 10 minutes." But the batter is liquid-y & the photos show ramekins.

Juliebell November 22, 2024

See number 7 for the oat crumble. Easy for the eye to skip over. Have a happy thanksgiving.

Anne October 19, 2024

This is delicious! I haven't had butterscotch pudding in many years so when I saw the recipe, I knew I had to try it. It did not disappoint! The crumble was such a great addition and I added whipped cream too. What a great Fall recipe!

ms October 15, 2024

Why get so very close to a vegan recipe, but still use eggs? Would have loved to see this with a vegan egg sub that the recipe writer recommends.

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