Real Butterscotch Pudding

Are you as excited about Arrested Development as we are? Because we’re stoked! It’s the final count down; after years of anticipation, the big day is a little more than a month away. It also happens to be a big birthday for my Michael, so I’m going all out. Cornballs, candy beans, curly fries, unlimited juice….this party is gonna be off the hook. I’m also going to make the yearly carrot cake; I know it doesn’t exactly fit into the rest of the theme, but what the heck, let ’em eat cake.

If you haven’t made real butterscotch pudding before, it is totally worth it. Real butter, real caramel, real scotch – the way it should be. I tried one pudding recipe before this. The results were utterly macabre, but the scotch recommendation was good because it was relatively inexpensive, and not peaty or smokey. Also, don’t be terrified by the caramel; I’ve always been intimidated by it, but got it on the first take.


Real Butterscotch Pudding

Slightly Adapted from Bon Appétit, December 2002
I used Dewar’s which worked well – it’s not smokey or peaty so it won’t overwhelm the pudding. 
Makes 8 servings
3/4 cup sugar
1/4 cup water
1/4 cup whipping cream
1/2 cup (packed) brown sugar
1/3 cup cornstarch
1 teaspoon salt
3 cups whole milk
4 large egg yolks
1/4 cup (1/2 stick) unsalted butter, cut into small pieces, room temperature
2 tablespoons Scotch*
1 teaspoon vanilla extract
Whipped cream
1/2 cup English toffee bits (optional)
4 bananas, sliced (optional)

Stir sugar and water in heavy-bottom, medium saucepan over low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns a deep amber color, occasionally swirling pan and brushing down sides of pan with wet pastry brush. I skipped the pastry brush part since I was careful not to get sugar up the sides of the pan. Remove from heat. Add cream (mixture will bubble and spit so be careful). Stir until smooth. Set caramel aside.

Mix brown sugar, cornstarch, and salt in heavy-bottom medium saucepan. Gradually whisk in milk. Stir over medium-low heat until mixture thickens and boils; about 8 minutes. Remove from heat. Whisk in caramel sauce.

Whisk egg yolks in a medium bowl. Gradually whisk 1 cup warm caramel/milk mixture into yolks, then gradually whisk back into caramel/milk mixture in saucepan. Bring to simmer over medium heat. Gradually whisk in butter, Scotch, and vanilla.

Divide pudding among 8 parfait glasses, 8 ramekins (or a large bowl like I did). Chill until cold, at least 6 hours and up to 1 day. Top with whipped cream, toffee bits and banana, if desired. We skipped the banana (although I’m sure it would have been delicious) and just went with whipped cream and the toffee.  The toffee bits were nice because they added a nice texture difference.


  1. Sabrina says

    I tried it a few weeks ago and will be making more today. This pudding is so rich and delicious! It kicks any boxed puddings butt! It’s really yummmmmmmmy………………..:-)

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