Butterbeer Pudding inspired by Harry Potter whips up on the stovetop in just 20 minutes for a fun festive treat!
I’m in shock that tomorrow is November. To say I’m pinching myself is an understatement; I’m basically throwing my head against the wall and wailing. Because where did this year go?!
Time flying by is one of those things that seems to happen in proportion to how old you are; I swear when I was a kid there were more hours in a day, lol. It’s all I can do to enjoy a month or season before it seems like it’s already just a memory.
And to fully celebrate October, one thing I always enjoy doing is watching Harry Potter, which of course inspires me to dream up butterbeer treats to whip up in my kitchen. Pudding was a natural choice because butterbeer flavor really is quite similar to butterscotch, which has always been one of my very favorite pudding flavors (but really, this is so much better than any pudding you’d get from an instant box mix!).
I started off by browning some butter for this recipe because I find that the nutty caramel notes of brown butter make a lovely butterbeer (speaking of which, check out my Hot Butterbeer Latte for One over on my other blog, Healthy Sweet Eats, which also uses brown butter as a wink and a nod to bulletproof coffee). Coconut sugar adds sweetness and deep molasses-like notes, and I kept this super rich by using heavy cream (so even though the servings are small, they are filling and definitely enough!). Vanilla bean paste (or vanilla extract) and almond extract round out the butterbeer flavor for me, and just a hint of rum extract (which is optional) enhances everything.
Because of the brown butter addition (which IMHO, makes this pudding), this pudding should be served slightly warm or at room temperature, otherwise it’ll have a grainy mouthfeel. Served warm though, it’s lusciously velvety and completely addictive. I like to top each serving off with a dollop of whipped cream to simulate the foam on the top of a butterbeer, and a little sprinkle of nutmeg takes it over the top.
Have you made anything butterbeer-flavored yet?
- 2 tablespoons unsalted butter
- ⅔ cup (100 g) coconut sugar
- 1 cup (240 ml) heavy cream
- ¾ cup (180 ml) water
- ¼ teaspoon salt
- 3 large egg yolks
- 2 tablespoons tapioca flour dissolved in 2 tablespoons cold water to form a slurry
- 1 teaspoon vanilla bean paste (or 1½ teaspoons pure vanilla extract)
- ¼ teaspoon pure almond extract
- ⅛ teaspoon rum extract (optional)
- Whipped cream
- Ground nutmeg
- Melt the butter in a medium saucepan over medium heat; continue cooking until the butter turns golden brown and smells nutty, about 5 minutes, and then stir in the sugar, cream, water, and salt.
- Bring to a simmer, whisking frequently to dissolve the sugar. Temper the egg yolks by slowly drizzling ½ cup of the hot liquid into the egg yolks while whisking continuously.
- Whisk the tempered egg yolks into the saucepan and bring up to a simmer; cook 2 minutes, whisking constantly.
- Whisk the tapioca slurry into the saucepan and cook until thickened, about 30 seconds, whisking constantly. Turn off the heat and whisk in the vanilla, almond extract, and rum extract (if using).
- Transfer the pudding to 6 individual bowls or glasses. Serve the pudding slightly warm or at room temperature topped with whipped cream and ground nutmeg.