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Butterscotch pudding is traditionally made with butter and a little Scotch (the alcohol burns off during cooking). Lisa Sewall, the pastry chef and co-owner (with her chef husband, Jeremy) of Boston’s Lineage, makes a supercreamy version that is a bit of a cheat—she uses butterscotch chips to simplify the recipe. The result is so flavorful, even purists won’t complain. More Pudding Recipes

Lisa Sewall
January 2007

Gallery

© Tina Rupp

Recipe Summary

active:
45 mins
total:
45 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a medium bowl with ice water. Set a fine mesh sieve in another medium bowl; set the bowl in the ice water bath.

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  • In a small skillet, combine 1 1/2 tablespoons of the cream with the Scotch, brown sugar, water and salt and cook over moderate heat just until the sugar is dissolved. Let cool slightly.

  • Put the egg yolks in a medium bowl. In a heavy, medium saucepan, bring the remaining 3 1/2 cups of cream to a simmer with the vanilla bean and seeds. Remove from the heat. Add the butterscotch chips to the hot cream and let stand until melted, 2 to 3 minutes. Whisk until smooth. Gradually add the hot butterscotch mixture to the egg yolks, whisking constantly.

  • Return the mixture to the saucepan and cook over low heat, stirring constantly with a heatproof rubber spatula, until thick, about 15 minutes. Do not let it boil. Strain the pudding into the bowl in the ice bath and stir in the Scotch mixture.

  • Pour the pudding into glasses and refrigerate until thoroughly set, at least 4 hours or overnight. Serve the pudding with whipped cream and caramel sauce.

Make Ahead

The pudding can be refrigerated for up to 3 days.

Notes

One good store-bought caramel sauce is the Burnt Caramel Sauce from Recchiuti Confections (recchiuticonfections.com).

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