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5 from 5 votes

Classic Butterscotch Pudding

Author: Bringing It Home by Gail Simmons


  • 1 ¾ cups whole milk
  • ½ cup heavy cream
  • 6 tbs unsalted butter, cut into cubes
  • 1 cup packed dark brown sugar
  • 2 tbs cornstarch
  • ½ tsp kosher salt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbs Scotch whiskey
  • Sweetened whipped cream, for serving


  • In a medium saucepan, bring the milk and cream just to a simmer over medium heat. Remove from the heat.
    Meanwhile, in a large saucepan, melt the butter over medium-high heat, then whisk in the brown sugar. Continue cooking, whisking constantly, until the mixture is smooth and just begins to bubble, about 2 minutes (do not overcook, or the mixture will burn). Remove from the heat.
    Whisking constantly, slowly pour the warm milk mixture to the butter mixture until fully combined.
    In a medium bowl, whisk together the cornstarch and salt, then add the eggs and ¼ cup of the milk mixture. Whisk to combine. Whisk in an additional ¼ cup of the milk mixture, then slowly pour the egg mixture into the saucepan, whisking constantly until very smooth.
    While continuing to whisk, cook over medium heat until the pudding is bubbling and becomes very thick, about 2 minutes. Remove from the heat, then whisk in the vanilla and whiskey.
    Pass the pudding through a fine-mesh sieve into a clean bowl. Spoon the pudding into 4 serving glasses or custard cups. Cover the surfaces with plastic wrap, making sure the wrap touches the top of the pudding (this will prevent the dreaded “skin” from forming). Chill until cold, at least 4 hours, up to overnight.
    Serve the pudding topped with the whipped cream.