Caramel Butterscotch Pudding

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As much as I enjoy tarts, cakes, and other baked goodies, sometimes I just need something I can lose my spoon into like pudding, the comfort food of desserts and sweets.  Immediately one thinks of chocolate or vanilla pudding (both good choices), but this pudding is a marriage of two of my favorite flavors (next to chocolate, of course), caramel and butterscotch.  But this isn't just any caramel butterscotch pudding.  This is caramel butter "Scotch-whisky" pudding. That's right, one small teaspoon of Scotch whisky takes this pudding flavor over the top.  Pair the flavor with a sweet, creamy, dreamy texture and...phew!  I got the vapors!  My guess is that you will too.    

Caramel Butterscotch Pudding
serves 8 (1/2-cup) servings

1 cup white granulated sugar
1/4 cup water
1/3 cup heavy cream
1/2 cup packed dark brown sugar
1/3 cup cornstarch
1 teaspoon kosher salt
3 cups whole milk
4 extra large egg yolks
6 Tablespoons (3-ounces) unsalted butter, cut into 1/2-ich pieces
1 teaspoon pure vanilla extract
1 teaspoon Scotch whiskey

In a medium saucepan over medium heat, combine the granulated sugar and water; stir gently until sugar has dissolved, about 2 minutes.  Increase heat to high and boil, without stirring, until mixture turns amber brown, about 5 minutes.  Remove the pan from heat and carefully add the cream (mixture will bubble up).  Stir until smooth.

In a separate saucepan, combine brown sugar, cornstarch, and salt.  Whisk in milk.  Set saucepan over medium heat and stir until thick and bubbling, about 5 minutes.  Remove from heat.  Add caramel mixture and whisk until smooth.

In a small bowl, whisk egg yolks.  Slowly whisk in 1/2 cup of the warm pudding mixture to temper the yolks.  Whisk warm yolk mixture into remaining pudding mixture.  Bring entire mixture to a simmer over medium heat until thick and cooked through.  Remove form the heat and whisk in the butter, vanilla, and Scotch whisky.  

Pour into 8 (1/2-cup) dishes or ramekins and chill for at least 4 hours.  Serve with a dollop of sweetened whipped cream.  Enjoy!

Source: Adapted from Chicago Tribune, Sunday, November 14, 2010


  1. Oh my word. I'm normally not a fan of butterscotch flavors, but this is actually making my mouth water. I just pinned the recipe to try. Thanks!

  2. So glad I joined your email list! You make such yummy things. My husband is going to want me to make this one for sure :)

  3. Adrienne-
    Thank you. I am glad you joined, too!

  4. My tastebuds went rejoicing upon tasting this treat! I went for low-fat whipped cream on top...Loved the texture!

  5. I love how this uses a lot more milk than cream! I LOVE butterscotch. It's probably my favorite flavor ever. Making caramel scares me but I guess I have to learn. Thanks for the recipe! I'll be trying this at some point. :)

  6. This looks super delicious! I'm a huge pudding fan :)

  7. This is a great spoon dessert.

  8. Everything turned out great. Taste and texture wise. But I did not get the caramel colouring or taste. It looked and tasted like regular pudding, any ideas or suggestions on where I went wrong? And how I can get the colour and taste?

    1. I can only think that the sugar and water mixture didn't develop enough caramelization before adding the cream. It should be a deep amber brown. Also, make sure you are using dark brown sugar. It has a deep taste as well. Keep trying:)

    2. I had the same issue with the color, and I think you're right. When my sugar mixture was boiling it looked deeper in color than when it was standing. Unfortunately I had already whisked in the cream, so I just had a pudding with a lighter color. Still good! Hopefully it will be a hit tomorrow at the bridal shower I'm serving it at.

  9. I wanted to let you know I made this for my family yesterday and they gobbled it up! I posted a pic from your page and a link to your blog recipe on Facebook to help get you some new readers! :) Thank you for the awesome recipes you post! I make so many of them and am so bad about letting you know about it! LOL - Karen


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