Smooth Butterscotch Pudding

Made with just a few ingredients, this classic creamy pudding is the perfect ending to an elegant meal. We caramelized the brown sugar and butter with scotch to get that rich butterscotch flavour.

Food Storage: Up to 4 days in the refrigerator.

Yield: Serves 5

Smooth Butterscotch Pudding


  • 2 cups homogenized milk, divided
  • 3 large egg yolks 
  • 2 tbsp cornstarch
  • 3/4 cup packed dark brown sugar
  • 4 tbsp salted butter
  • 2 tbsp Scotch whisky or bourbon
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • Golden granulated sugar crystals, optional*


  1. Whisk together 1/2 cup milk, egg yolks and cornstarch in a medium heatproof bowl; set aside.
  2. Combine brown sugar, butter and Scotch in a medium non-reactive saucepan. Bring to a simmer over low heat and cook, stirring constantly, until mixture thickens, about 5 minutes.
  3. Add remaining 1 1/2 cups milk, vanilla and salt; cook, stirring constantly, until steaming and just beginning to simmer, about 4 minutes. Do not boil. Remove from heat.
  4. Gradually whisk heated milk mixture into egg yolk mixture just until blended.
  5. Return mixture to saucepan and cook over low heat, whisking constantly, until mixture thickens, about 3 – 4 minutes; cool completely, whisking occasionally.
  6. Cover and refrigerate. Stir before serving.
  7. For each serving, divide pudding among small individual serving bowls. Sprinkle each serving with sugar crystals.
Nutritional analysis per serving:


326 calories, 15 g fat, 4.8 g protein, 40.4 g carbohydrate, 0 g fibre, 246 mg sodium 

*Ingredient not included in nutritional analysis.