Ingredients
Scale
- 2 cups whole milk
- 1/2 cup heavy cream
- 3 tbsp unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp butter extract (optional, for extra richness)
- 1 cup whipped cream (for topping)
- 2 tbsp caramel sauce (for drizzle)
- 2 tbsp toasted coconut (for foam effect)
Instructions
- In a medium saucepan, heat milk and cream over medium heat until warm but not boiling.
- Whisk together sugars, cornstarch, and salt in a bowl. Gradually whisk in hot milk mixture until smooth.
- Return mixture to heat and cook, whisking constantly, until thickened (about 5–7 mins), reaching a pudding-like consistency.
- Remove from heat; stir in butter, vanilla, and butter extract (if using) until fully incorporated.
- Pour into serving glasses or ramekins. Cool slightly, then cover and chill for at least 2 hours.
- Before serving, top with whipped cream, a drizzle of caramel, and a sprinkle of toasted coconut for texture and ‘foam’ effect.
Notes
- For a deeper butterbeer flavor, add 1/4 tsp butterscotch extract along with the vanilla.
- To make dairy-free, use full-fat coconut milk and vegan butter.
- Toast coconut at 350°F for 5–7 mins for best flavor and color.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 pudding cup (approx. 1/2 cup pudding + topping)
- Calories: 295 Kcal
- Sugar: 32 g
- Sodium: 78 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 52 mg
