If you’ve only ever had plain tapioca pudding, you’re missing out! This rich pudding is full of butterscotch flavor, and may even make a fan out of a former pudding-hater like myself.

Butterscotch Tapioca Pudding

Makes 4-5 servings

1 12 oz can evaporated milk
2 egg yolks
2/3 cup milk
3 tbsp instant or “minute” tapioca
¼ tsp kosher salt
3 tbsp unsalted butter
2/3 cup dark brown sugar
1 tsp vanilla

Garnish:
¼ cup heavy cream
2 tbsp plain yogurt (vanilla will work too, but add less sugar)
2 tsp sugar

Warm evaporated milk in a small saucepan until simmering, then reduce heat to low and keep warm.

Whisk egg yolks in a bowl, then add milk, tapioca, and salt, and let them rest for 5 minutes.

Melt butter in a saucepan over medium heat, stir in the brown sugar, and cook until the sugar is melted and foamy, about 4 minutes. Gradually whisk in warm evaporated milk (it will bubble and steam, so be careful!), stirring until everything is smooth. Add the tapioca mix and cook until the pudding boils rapidly, about 3-4 minutes, stirring frequently. Remove from heat and whisk in vanilla. Divide between 4 or 6 cups, depending on the serving size you want, and cover with plastic wrap, pressing onto the surface to prevent a skin from forming. Chill for an hour or two, until set. Whip cream, yogurt, and sugar to soft peaks and dollop on pudding just before serving. If you have toffee bits around, it doesn’t hurt to add a nice sprinkle to the top either!