Salted Caramel Butterscotch Pudding
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ½ stick (2 oz.) salted butter
  • 1 c. packed dark brown sugar
  • ¾ tsp. coarse sea salt
  • 3 T cornstarch
  • 2½ c. whole milk
  • 2 large eggs
  • 2 tsp scotch whisky (I happen to have this in the house because my father is an enthusiastic scotch drinker, and it does add a wonderful flavor, but if you feel so inclined you can skip it. If you use a peaty scotch like Lagavulin or Talisker it gives the pudding an intriguing smoky flavor that isn't for everyone - you might want to stick with a nice Highland or blend if this turns you off)
  • 1 tsp. vanilla extract
  1. Melt the butter in a saucepan, add brown sugar and salt, and stir until the butter and sugar are incorporated. Remove from the heat.
  2. In a separate bowl, whisk together the cornstarch with ¼ c. of the milk until it's homogeneous, then whisk in the eggs.
  3. Pour the rest of the milk into the brown sugar butter mixture, and whisk until it's all incorporated, then whisk in the cornstarch egg mixture and return to low heat, and bring the mixture to a boil, stirring frequently.
  4. Once the pudding begins to bubble, reduce heat to a simmer and cook an additional minute, whisking constantly. Stir in whisky and vanilla. If the mixture has curdled, you can smooth it out with a blender or immersion blender. Pour into 4 glasses and chill for at least an hour.
Adapted from David Lebovitz
Recipe by The Domestic Front at