40 minutes
A rich and creamy butterscotch pudding with a hint of whisky and vanilla, topped with optional whipped cream and garnishes.
each
tablespoons
teaspoons
Dark Brown Sugar, packed
cups
tablespoons
cups
cups
Scotch Whisky, optional
tablespoons
teaspoons
1. Prep Yolks
In a large heatproof bowl, combine egg yolks, cornstarch, and salt. Whisk until smooth and lump-free.
2. Caramelize Sugar
In a medium pot over medium heat, whisk brown sugar and butter until sugar melts (1-2 minutes). Cook until fragrance resembles hot caramel and color deepens slightly (about 1 minute). Stay attentive to prevent burning.
3. Combine Dairy
Gradually pour in milk and cream—expect bubbling and seizing. Keep whisking until smooth (2-4 minutes).
4. Temper Yolks
Slowly whisk 1/2 cup hot cream mixture into egg yolks until smooth. Incorporate remaining cream mixture.
5. Cook Pudding
Return mixture to pot and cook over medium heat until boiling. Reduce to medium-low, stirring until thick (4-7 minutes). Whisk out any curdles if needed.
6. Strain and Flavor
Strain pudding through a sieve. Stir in whisky (if used) and vanilla. Cover with plastic wrap to prevent skin (skip if skin preferred). Chill for 2 hours or up to 2 days.
7. Serve
Spoon into dishes and top with cream and optional garnishes.
Add a hint of gourmet flair by incorporating a pinch of flaky sea salt into the butterscotch mixture, and garnish with additional sea salt before serving. The contrast of sweet and salty will enhance the butterscotch flavor.
Substitute the brown sugar with granulated sugar and add cocoa powder or melted chocolate into the custard base to create a rich chocolate pudding.
Fold in a handful of mini chocolate chips after the pudding has slightly cooled but is still warm enough to melt the chips. Chocolate and butterscotch are a classic combination; the chips will add texture and richness.
Swap out some of the sugar for dark brown sugar and add a tablespoon or two of bourbon. The bourbon will add a warm, rich depth to the pudding, while the molasses in the brown sugar complements the butterscotch notes.
Replace the brown sugar with granulated sugar and infuse the milk with a vanilla bean (or use high-quality vanilla extract) for a classic vanilla pudding.
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