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Butterscotch Pudding

December 5, 2010

An old family favorite with the addition of some “Scotch Whiskey”.  I don’t think my mother ever put scotch in ours when we were children, but you never know.  She liked Crown Royal and I don’t believe that was not going in the pudding on any day.  Use your favorite scotch, it brings a deep depth of flavor, yet still remains sweet.  This recipe is for four, but I only got 2 1/2 glasses for dessert, lucky no one unexpectedly showed up (guess I better double it next time).

 Butterscotch Pudding


  • 1/2 C. Packed Dark Brown Sugar
  •  2 T. Plus 2 t. Cornstarch
  • 1/4 t. Salt
  • 1 1/2 C. Whole Milk
  • 1/2 C. Heavy Cream
  • 2 T. Unsalted Butter (cut in small pieces)
  • 2 T. Scotch Whiskey (Optional)
  • 1 t. Vanilla Extract


  1. Whisk together the brown sugar, cornstarch and salt in a heavy medium saucepan
  2. Whisk in the milk and cream and bring to a boil over medium heat, whisking frequently
  3. When boiling whisk again for 1 more minute
  4. Remove from heat and whisk in the butter, vanilla and Scotch Whiskey
  5. Pour into serving glasses or cups and cover top of pudding tightly with wax paper
  6. Chill for at least 2 hours
  7. Top with whipped cream and shaved chocolate (optional)

(Serves 4)

Recipe adapted from Gourmet Magazine



2 Comments leave one →
  1. December 7, 2010 09:20

    YUM, just YUM! 🙂

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