Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This recipe is an adoptee from Mean Chef, who got it from Fine Cooking Magazine. Despite the fact that butterscotch is not my favorite pudding-type, I have to say that this recipe is heavenly. It is really incredible. Granted, it looks like a lot of work, but it really didn't take too long to put together and it was well worth it. Enjoy!

Ingredients Nutrition


  1. Preheat oven to 300 degrees.
  2. In a bowl whisk egg yolk and set aside.
  3. In a saucepan, heat brown sugar, milk and cream to dissolve sugar.
  4. Heat just to scalding.
  5. While cream mixture is heating, dissolve sugar and water over low heat.
  6. Bring to caramel stage.
  7. Off heat carefully pour hot cream into it.
  8. Gently whisk mixture into yolks, stir in salt and vanilla.
  9. Strain and cool.
  10. Skim off any air bubbles, divide among six 6 oz ramekins.
  11. Bake in water bath covered with foil.
  12. Bake until just set, about 1 hour.
  13. Allow pudding to cool at room temperature in the water.
  14. Refrigerate for several hours or overnight.


Most Helpful

I am looking foran excuse to invite friends over again to make this . it is worth the time. There are two contributors, Mean chef and Lennie, whose recipes I always read and usually copy and try as soon as possible. I have not been disapointed yet, thank you...LuluB

Lulu B August 21, 2002

Absolutely sinful and delicious (like all the best things). More of a silky custard than a 'pudding' in my opinion. I used a vanilla pod, but that was the only change I made. Thank you for this recipe.

Kate in Katoomba May 23, 2005

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