You haven’t had the best butterscotch pudding until you’ve tried this recipe. Yes, it’s a bold statement. But it’s true. After our very first bite of it at a restaurant in Northern California, we couldn’t stop thinking about its luscious flavor, impossibly creamy consistency, and pure decadence. We also couldn’t stop eating it! So we begged the chef to share it. Sophisticated, elegant, truly world-class, this is grownup pudding worthy of special occasions or just because you deserve nothing but the best.
The Best Butterscotch Pudding, Period.
This butterscotch pudding recipe, adapted from a recipe created by chef Scott Warner of Bistro Don Giovanni in Napa and Tamalpie Pizza in Mill Valley, California, is no joke. One of the best we’ve had, period. It’s crazy rich, so a little goes a very long way. The secret is in the ingredients; top-shelf ingredients makes a top-shelf dessert. So, don’t substitute the muscovado sugar; its flavor elevates the whole dish. Serve this pudding in fluted glasses or ramekins, with or without garnishes like chocolate sauce (get a recipe below), whipped cream, and pumpkin-seed brittle (see recipe link in the notes section), and fall in love.
- 2-1/2 tablespoons cornstarch
- 3 egg yolks
- 2 cups heavy cream
- 1/2 cup plus 1 tablespoon firmly packed dark muscovado sugar
- Pinch of kosher salt
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- 1 tablespoon plus 1 teaspoon good-quality scotch*
- 2 tablespoons unsalted butter cut into chunks
Combine the milk and cornstarch in a bowl and whisk until smooth. Add the egg yolks and whisk until smooth.
Heat the cream, sugar, salt, and vanilla in a saucepan over medium heat. Let the mixture rise to a boil, then lower the heat and simmer for about 10 minutes, whisking occasionally. Whisk in the egg mixture and cook, stirring constantly, about 2 minutes or until thick. Immediately stir in the scotch and remove the pudding from the heat.
Strain the pudding through a fine-mesh strainer into a blender, add the butter, and blend until smooth.
Pour the pudding into 6 glasses or ramekins, cover each with plastic wrap so that the wrap contacts the entire surface of the pudding, and refrigerate until completely cool.
Homemade Gluten-Free Chocolate Sauce
- 2 tablespoons plus 2 teaspoons sugar
- 1/8 cup unsweetened cocoa powder
- 1/8 cup plus 11⁄2 teaspoons corn syrup
- 2.4 ounces finely chopped bittersweet chocolate
In a medium saucepan whisk together the sugar, cocoa powder, corn syrup, and 1⁄4 cup plus 1-1⁄2 teaspoons water. Bring the mixture to a boil, then immediately reduce the heat to low and simmer for 10 minutes. Remove the pan from the heat, add the bittersweet chocolate, and whisk to combine until melted.
Makes 1/2 cup
Photo Maren Caruso