Warm Butterscotch Pudding

Warm Butterscotch Pudding Recipe

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Lynnda Cloutier


Sea salt enhances the burnt caramel flavor in this simple butterscotch pudding. The large and delicate flakes of Malden sea salt, imported from England add a little crunch to the dessert.Unknown Source

★★★★★ 1 vote


2 large egg yolks
3 tbsp. cornstarch
1 cup whole or 2 % milk
3 tbsp. unsalted butter
1/2 cup firmly packed dark brown sugar
1 cup heavy cream
1 tsp. sea salt


1Whisk egg yolks, cornstarch and 1/2 cup of the milk in small bowl. Set aside.
2Mix butter and brown sugar in medium pan. Cook over low heat, whisking til butter is melted and sugar is dissolved.
3. Add remaining 1/2 cup milk and heavy cream and whisk to mix. Whisk in egg yolk mixture. Bring to a simmer and continue to cook, whisking constantly til mixture thickens, 3 to 4 minutes.
4Scrape pudding into heatproof ceramic bowls, sprinkle each portion with 1/4 tsp. sea salt and serve at once. Serves 4

About Warm Butterscotch Pudding

Course/Dish: Puddings