Butterscotch Pudding

Categories:

Puddings, Mousse & Custards
Desserts
Dessert
Dinner
Snack
dark brown sugar
Butterscotch Pudding

Delight your guests with our rich and creamy Butterscotch Pudding. So sweet and buttery, this pudding is worth the effort to make from scratch. Finish with whipped cream and a crushed toffee topping to add texture and visual appeal.

Butterscotch Pudding
Ingredients
Servings
4 servings
Butterscotch Pudding
  • 1½ cups whole milk
  • 1 cup heavy cream
  • 3 large egg yolks
  • 2 tablespoons cornstarch
  • ¾ cup packed Domino® or C&H® Dark Brown Sugar
  • 3 tablespoons water
  • ½ teaspoon salt
  • 3 tablespoons unsalted butter, softened to room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons butterscotch liqueur
  • 1 cup whipped cream
  • 1 toffee bar, crushed
Instructions

Step 1

Combine whole milk and heavy cream. 

Step 2

Separately combine egg yolks and cornstarch.  

Step 3

Cook brown sugar and water in a heavy bottomed pan. Slowly add the milk mixture to the pot, bringing to a boil. 

Step 4

Add the egg yolk mixture to the pan, tempering it first by adding some of the boiling pudding to the egg yolk mixture.  Then pour it all back into the pudding. 

Step 5

Remove from heat and whisk in the remaining ingredients. Place into serving glasses and cool.

Step 6

Once pudding is cooled, top with whipped cream and crushed toffee bar. 

Meet the Chef
Mychael Bonner

Mychael Bonner is the Executive Chef for Chicago-area restaurants Petterino's, Di Pescara and Saranello's. He was rated a Best Chef in America by his peers.

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