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Butterscotch Pudding

A butterscotch pudding that calls for just 2 tablespoons of butter? Really? You bet. I scaled the sugar back quite a bit by using brown sugar Splenda, which means I only used half of what is called for. The next time I make this dessert, I will scale it back a little more to 2/3 cup brown sugar Splenda or a heaping 1/2 cup. Other than that, it is perfect. Just sorry I waited 20 years to make butterscotch pudding from scratch.
Course Dessert
Cuisine American
Keyword pudding
Servings 5


  • 2 Tablespoons unsalted butter
  • 1 1/2 cups dark brown sugar though I opted for 3/4 cups brown sugar Splenda (I did think it was a bit too sweet, so I will use 2/3 or a heaping 1/2 cup brown sugar Splenda next time)
  • 1/2 teaspoon kosher salt
  • 1 1/4 cream
  • 1 cup whole milk
  • 3 pastured egg yolks
  • 1 1/2 Tablespoons pure vanilla or vanilla bean paste


  1. Preheat the oven to 325 degrees and set a kettle of water to boil. Place five ceramic ramekins or glass custard cups in a large baking dish, about 9" x 13".

  2. In a saucepan over medium-high heat, melt the butter. Once the butter melts, add the brown sugar and salt and stir well to combine. Carefully add the cream and milk to the sugar mixture, stirring everything together. Bring the mixture to a boil and remove from heat.

  3. Meanwhile, separate the whites from the egg yolks and place the yolks in a large mixing bowl. Whisk the yolks well.

  4. Slowly, in a thin stream, pour 1 cup of the heated sugar-dairy mixture into the yolks--while whisking the whole time. You may need a friend to pour the mixture into the yolks while you whisk. This will temper the egg yolks rather than cook them. Once tempered, continue adding the rest of the sugar-dairy mixture while whisking the whole time. Stir in the vanilla.

  5. To remove any small bits of cooked egg, pour the mixture through a strainer back into the saucepan. This is why straining is so important...

  6. Ladle the mixture evenly into the ramekins or custard cups. Pour just enough hot water from the kettle into the baking dish until the water rises just half an inch or so from the top of the ramekins.

  7. Take a piece of aluminum foil large enough to cover the baking dish and slit it a few times with a sharp knife. Carefully place the baking dish in the oven, tent the foil in the center and place it over the baking dish and bake for 50-65 minutes or until set. After cooking 30 minutes, rotate the pan a half turn. The pudding is ready when the sides are firm and the center still a little wobbly.

  8. When it's ready, remove the baking dish from the oven and allow the pudding to cool 10 minutes in the pan. Carefully remove the pudding cups from the baking dish and water and continue to cool for one hour. Refrigerate to chill before serving, about 3-4 hours.

    Serve with a generous dollop of whipped cream.