Butterscotch Pudding

Francine Lizotte


Smooth, creamy and delicious, this is the perfect dessert if you like butterscotch and with the bourbon... it's even better!


☆☆☆☆☆ 0 votes

8 servings
5 Min
5 Min
Stove Top


  • 2 Tbsp
  • 1 Tbsp
  • 1 Tbsp
    hot water
  • 1/2 large
    vanilla bean, seeds scraped
  • 4 c
    35% heavy cream
  • 3 Tbsp
    brown sugar, such as demerara
  • 1 Tbsp
    granulated sugar
  • 1/2 tsp
    ground himalayan sea salt
  • 12 oz
    butterscotch chips, such as guittard
  • 2 Tbsp

How to Make Butterscotch Pudding


  1. In a small bowl, combine milk, gelatin, and 1 tbsp. hot water; stir and let sit to soften gelatin, about 5 minutes.
  2. In a large saucepan, combine heavy cream, brown sugar, granulated sugar, sea salt, vanilla bean and seeds. Stir and bring to a simmer; cook for 1 minute. Remove from heat and add gelatin mixture to it. Stir again and let it sit for 5 minutes.
  3. Meanwhile, combine butterscotch and bourbon in a blender. Pour heavy cream mixture over the butterscotch chips mixture. Place a dish towel on the lid and process until well blended and smooth. Divide into 8 serving dish then place on a baking sheet; transfer to the refrigerator to chill for at least 4 hours.
  4. To view this recipe on YouTube, click on this link >>>>

Printable Recipe Card

About Butterscotch Pudding

Course/Dish: Puddings
Main Ingredient: Dairy
Regional Style: English
Other Tag: For Kids

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