Butterscotch Pudding

Recipe for Butterscotch Pudding


3⁄4 cup packed dark-brown sugar
1⁄4 cup cornstarch
1⁄8 teaspoon salt
2-3⁄4 cups light cream, half-and-half, or whole milk
3 large egg yolks
2 tablespoons (1⁄4 stick) unsalted butter, cut into 1⁄4-inch pieces
1 teaspoon vanilla extract
whipped cream and crumbled vanilla wafers, for garnish (optional)


Combine the brown sugar, cornstarch, and salt in a saucepan (preferably nonstick) and break up any clumps of brown sugar with your fingers. Add the light cream and egg yolks, stir, and cook over medium heat for 5 minutes or until it boils, whisking frequently. When it starts to boil, lower the heat slightly and cook at a low boil for 1 minute, whisking nonstop. Remove from the heat and add the butter, 1 piece at a time, whisking after each addition, and add the vanilla, whisking again.

Immediately divide the pudding among six custard cups, ramekins, or single serving bowls. Press a piece of plastic wrap directly on top of and touching the pudding in each to prevent a “skin” from forming.

Transfer each to a cooling rack and cool to room temperature. Refrigerate for at least 4 to 6 hours before serving. Serve each portion with a dollop of whipped cream and crumbled vanilla wafers, if using.


Makes 6 servings.

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