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Butterscotch Pudding

Adapted from Ripe For Dessert (HarperCollins)
Servings 4 servings
  • 4 tablespoons butter, salted or unsalted
  • 1 cup packed dark brown or cassonade sugar
  • 3/4 teaspoon coarse sea salt
  • 3 tablespoons cornstarch
  • 2 1/2 cups (625ml) whole milk
  • 2 large eggs
  • 2 teaspoons whiskey
  • 1 teaspoon vanilla extract
  • Melt the butter in a medium-sized saucepan. Add the dark brown sugar and salt, then stir until the sugar is well-moistened. Remove from heat.
  • In a small bowl, whisk together the cornstarch with about 1/4 cup (60ml) of the milk until smooth (there should be no visible pills of cornstarch), then whisk in the eggs.
  • Gradually pour the remaining milk into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture as well.
  • Return the pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of hot fudge sauce.
  • Remove from heat and stir in the whiskey and vanilla. If slightly-curdled looking, blend as indicated above.
  • Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving.