Butterscotch Pudding

Butterscotch Pudding
6 servings

This is the real McCoy butterscotch with real scotch. It’s an adult pudding! I’ve tried making this pudding several ways and find that using homogenized milk and using both the egg yolk and egg white gave me the creamiest and most delicious end result. Yield is 6 servings.



cup homo milk
Tbsp unsalted butter
cup packed dark brown sugar
Tbsp cornstarch
tsp salt
Tbsp scotch
tsp vanilla, extract
whipped cream, for garnish


Step 1

In a saucepan heat milk over medium low heat until scalded.

Step 2

While milk is heating, in a medium heavy saucepan melt butter over moderate heat and stir in brown sugar.

Step 3

Cook sugar mixture, stirring occasionally, until mixture is bubbling all over and appears smooth, about 5 minutes.

Step 4

Carefully add hot milk (mixture will bubble and steam) and cook over moderately low heat, stirring, until sugar mixture is dissolved, about 1 minute.

Step 5

Remove pan from heat.

Step 6

Prepare a double boiler to cook the pudding.

Step 7

Over medium heat, add 1/4-inch water to fill medium pot.

Step 8

In a medium bowl that will fit in the pot, whisk together eggs, cornstarch, and salt.

Step 9

Add warm brown sugar mixture in a slow stream, whisking constantly.

Step 10

Set bowl over a saucepan of simmering water

Step 11

Cook pudding, stirring with wooden spoon constantly, 5 to 10 minutes, or until mixture thickens.

Step 12

Remove bowl from pan and cool pudding 5 minutes, whisking occasionally.

Step 13

Stir in the Scotch and vanilla extract.

Step 14

Divide hot pudding among six 1-cup ramekins (250 ml) or other heatproof dishes.

Step 15

Chill puddings, covered (if you don’t want skins to form) or, until cold, at least 3 hours, and up to 2 days.

Step 16

Serve puddings topped with whipped cream.

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My rating for Butterscotch Pudding