Some desserts effortlessly charm their way to center stage, merging timeless appeal with layers of indulgence. A butterscotch pudding parfait is one such delight, combining silky butterscotch pudding with airy whipped cream and a medley of textures for an irresistible treat.
Every spoonful is a luxurious experience—the creamy, caramel-like depth of butterscotch balanced by light, fluffy cream and complemented by crunchy cookie crumbles or toasted nuts. Its elegant simplicity makes it a dessert that shines, whether for a casual evening or a sophisticated dinner party.
What makes this parfait so memorable? The way it blends rich, nostalgic flavors with a refined presentation, offering comfort and elegance in every bite. It’s the ideal dessert for anyone who loves sweet, creamy indulgence with a hint of sophistication.
This recipe celebrates the beauty of effortless elegance, creating a dessert that’s as enjoyable to make as it is to savor. Let’s whip up a butterscotch pudding parfait that transforms ordinary moments into something truly special.
Butterscotch Pudding Parfait
Equipment
- Large saucepan
- Fine wire-mesh strainer
- Whisk
- Heatproof mixing bowls
Ingredients
- ½ cup crème fraîche or sour cream
- 3 tbsp powdered sugar
- ¼ tsp vanilla extract
- 1 cup heavy cream
- 2 cups whole milk, divided
- ½ cup cold unsalted butter
- 2 tbsp dark rum or Scotch whiskey
- 4 large egg yolks
- 1¼ tsp kosher salt
- 2 tsp vanilla extract
- 1 cup packed dark brown sugar
- 1½ cups heavy cream
- ¼ cup cornstarch
Instructions
- In a saucepan, heat heavy cream, 1 1/2 cups milk, brown sugar, and salt over medium, whisking to dissolve the sugar.
- In a separate bowl, whisk egg yolks, cornstarch, rum, vanilla, and 1/2 cup milk until smooth.
- Gradually whisk half of the hot cream mixture into the yolk mixture, then return it all to the saucepan.
- Cook over medium-low, whisking constantly, until thickened, 2–3 minutes.
- Strain into a bowl, whisk in butter piece by piece, and chill with plastic wrap pressed to the surface for at least 6 hours or up to 3 days.
- For the topping, beat heavy cream, crème fraîche, powdered sugar, and vanilla until soft peaks form.
- Layer 1/2 cup pudding in glasses, sprinkle with 3 tablespoons crushed gingersnaps, and add 1/3 cup whipped crème fraîche.
- Garnish with more gingersnaps and serve immediately or chill for up to 8 hours.
Notes
- Ensure the pudding is chilled for at least 6 hours for a firm, creamy texture.
- Whip the crème fraîche just to soft peaks to avoid overmixing.
Nutrition Information:
Calories: 460 || Total Fat: 30g || Carbohydrates: 43g || Protein: 5g
What To Avoid While Making This Recipe!
- Overcooking the pudding can cause it to curdle or develop a grainy texture, so remove it from the heat as soon as it thickens and bubbles.
- Straining the pudding is essential to achieve a silky-smooth texture by removing any lumps or overcooked bits.
- Avoid overbeating the whipped crème fraîche, as it can turn grainy or separate; stop when soft peaks form.
- Using stale gingersnaps diminishes the dessert’s texture and flavor—ensure the cookies are fresh and crisp.
- Rushing the chilling process may result in a runny consistency that won’t hold the layers properly, so allow at least 6 hours of refrigeration.