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bourbon butterscotch pudding

Bourbon Butterscotch Pudding

In my book, I make this pudding with butterscotch schnapps. But let's be real--nobody has that on hand. You can use any alcohol your prefer, or leave it out all together and increase the vanilla to 1 teaspoon.
Servings 6
Author Turnip the Oven


  • 5 tablespoons unsalted butter
  • 1 1/4 cups packed dark brown sugar
  • 1 cup heavy cream or half-and-half
  • 4 large egg yolks
  • 3 tablespoons cornstarch
  • 1/4 teaspoon kosher salt
  • 2 1/4 cups whole milk
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons bourbon
  • Grated chocolate optional, for serving


  1. Combine the butter and brown sugar in a medium-large, heavy-bottomed saucepan and cook over medium heat, stirring, until the mixture is smooth and bubbling, 4 to 5 minutes. Meanwhile, pour the cream or half-and-half into a small saucepan and heat over medium-low heat until barely steaming. Carefully pour the hot cream into the butterscotch mixture and stir to combine.
  2. In a medium bowl, whisk the egg yolks, cornstarch, and salt. Whisk in the milk. Whisk 1/2 cup of the hot butterscotch mixture into the bowl with the egg yolks, then whisk all of the egg yolk mixture back into the pot with the butterscotch.
  3. Cook, whisking constantly, until the mixture is has thickened to a pudding consistency, 7 to 10 minutes. Remove the saucepan from the heat and whisk in the vanilla and bourbon. Divide the pudding between six ramekins or mugs and chill until set, at least 4 hours and up to 3 days. Sprinkle with the chocolate before serving (if using).