Butterscotch Pudding II
Cuisine: British
Author: Epicurus.com Kitchens
Prep time: 5 mins
Cook time: 4 hours 10 mins
Total time: 4 hours 15 mins
Adapted from David Lebovitz
  • 4 Tablespoons butter, salted or unsalted
  • 1 Cup packed dark brown sugar
  • 3/4 teaspoon coarse sea salt
  • 3 Tablespoons cornstarch
  • 2 1/2 Cups whole milk
  • 2 large eggs
  • 2 teaspoons Scotch whiskey
  • 1 teaspoon vanilla extract
  • whipped cream
  • Cocoa Mixture
Cocoa Mixture
  • 1 Tablespoon cocoa powder
  • 1 teaspoon powdered sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  1. Melt the butter in a medium-sized saucepan. Add the dark brown sugar and salt, then stir until the sugar is well-moistened. Remove from heat.
  2. In a small bowl, whisk together the cornstarch with about 1/4 cup of the milk until smooth (there should be no visible lumps of cornstarch), then whisk in the eggs.
  3. Gradually pour the remaining milk into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture as well.
  4. Return the pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of hot fudge sauce.
  5. Remove from heat and stir in the whiskey and vanilla. If slightly-curdled looking, whisk vigorously.
  6. Pour into 4 to 6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving.
  7. Garnish with whipped cream and Cocoa Mixture.
Cocoa Mixture
  1. Mix the ingredients thoroughly and use them to dust puddings or cakes. Add the mixture to a sieve to sprinkle lightly on the dessert.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/butterscotch-pudding-ii/42523/