Butterscotch Pudding with Bourbon Whipped Cream and Toffee

I was trying to come up with some charming childhood anecdote to accompany these butterscotch puddings, when I came to the blunt realization that I didn’t like pudding as a child. In fact, I may have purely despised the stuff. My only exposure to pudding came in the occasional lunch time trade with a friend for her chocolate pudding cup. I seem to remember a goopy, brown, almost plastic flavored dessert. Even when I was eight I knew that there had to be a better way.

A mere twenty years later I’ve decided on the perfect pudding solution: mix together cream, brown sugar and bourbon whiskey (among a few other ingredients) and call it Butterscotch Pudding. Glorious! Top that pudding with Bourbon whipped cream and toffee and life just got that much sweeter.

If I could talk to eight year old Joy the Baker, I’d tell her not to trade her all natural fruit snacks for the chocolate pudding. There’s something much better lying ahead. I’d also tell her that she won’t have horribly frizzy hair forever, and it really is ok that precious, blonde, adorable Hayden likes Alison and not her. It really is ok.

I used a recipe from David Lebowitz for this Butterscotch Pudding. It came together beautifully! Sure, there’s a fair amount of cornstarch in the pudding, but the pudding doesn’t have that paste like, cornstarch taste. I made a double batch and filled 14 little glass jars with pudding and whipped cream. This recipe feels like the perfect Fall and Winter comfort dessert. Also… yay whiskey!

Butterscotch Pudding
4-6 servings

Adapted from Ripe For Dessert

Print this Recipe!

4 tablespoons (60g) butter, salted or unsalted
1 cup (200g) packed dark brown sugar
3/4 teaspoon coarse sea salt
3 tablespoons cornstarch
2½ (625ml) cups whole milk
2 large eggs
2 teaspoons whiskey
1 teaspoon vanilla extract
1. Melt the butter in a medium-sized saucepan. Add the dark brown sugar and salt, then stir until the sugar is well-moistened.   The sugar should just begin to melt.  Remove from heat.

2. 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.

3. Gradually pour the remaining milk into the melted brown sugar, (yes, off the stove flame)  whisking constantly, then whisk in the cornstarch mixture as well.

4. 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.

5. Remove from heat and stir in the whiskey and vanilla.

6. Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving.

34 thoughts on “Butterscotch Pudding with Bourbon Whipped Cream and Toffee

  1. I have to agree with everyone, this recipe sounds delish. Im looking forward to trying it myself. Thanks for the great new way to make butterscotch pudding.

  2. You never fail to delight. The pudding looks delicious, your photo styling is fantastic and I just LOVE your wit! You surely are a bright spot in many people’s day. Believe me, if we lived anywhere near LA, I’d beg you nonstop to be your unpaid assistant!

  3. Me too. I hated pudding as a kid. But love it now. Ironically I just made butterscotch pudding as well. But I put mine into tarts and used Butterfinger instead. Great minds think alike. ;)

  4. My Hayden would love you. He has a huge sweet tooth..( he is 12yr)..as far that that other Hayden goes.. if he knew you could make delicious pudding, I think he wouldn’t look twice at Alison..
    I love the beakers… where did you find them?

  5. Although I have been following your blog for a LITTLE while, this is the first time I am commenting. :)

    This recipe sounds absolutely delicious. I am thinking about making it on Election Day…just in case I need to have some extra whiskey around. LOL Like you, I also need to have certain expressions out of my life FOREVER. Hopefully the bottle will go away until the next batch of pudding is made. :)

    Looking forward to your upcoming posts. They are a joy (no pun intended) to read and your photography skills make me jealous. LOL

  6. The ribbon tied around the little beaker is just the cutest thing ever! I have to admit, I am not a huge fan of bourbon (though the husband is) or pudding, but your photos are sooo precious that I am dying to try this recipe!!!!

  7. Oh my gosh I love the little beaker! How scientific! I should made something in beakers for my classes. Although, the whiskey will have to go bye-bye. So sad…

Leave a Reply