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Prep time
5 minutes
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Cook time
15 minutes
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makes
4 cups (6 servings)
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
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Ingredients
- For the pudding:
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1 1/2 cups
dark brown sugar
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1/4 cup
cornstarch
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1/2 teaspoon
salt
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2 cups
Planet Oat Extra Creamy Oatmilk
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1 cup
coconut milk
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4
egg yolks
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2 tablespoons
plant-based butter
- For the oat crumble:
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1 cup
oats
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1/4 cup
brown sugar
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1/2 teaspoon
salt
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3 tablespoons
plant-based butter, melted
Directions
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*For the pudding:*
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In a large saucepan, whisk together the sugar, cornstarch, and salt.
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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
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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.)
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When the pudding is thick, whisk in the butter.
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Pour into 6 bowls or ramekins and refrigerate for at least 1 hour, until cold.
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*For the oat crumble:*
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Preheat oven to 350F.
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In a medium bowl, mix all the ingredients.
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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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