Butterscotch Pudding

READY IN: 1hr 15mins
Recipe by evelynathens

Oh yes!!!

Top Review by ellie_

Absolutely wonderful pudding! I tagged this recipe because my husband's favorite pudding is butterscotch and we were not disappointed -- this is the best butterscotch pudding we've ever had! Saying that I must admit I took a few shortcuts in this recipe in regards to cooling time. In step 15 I only let the pudding cool for one hour before pouring it in the custard cups (step 17), but in doing so it took the pudding about 1 1/2 hours to fully cook (step 20) (custards/puddings usually take a long time in my oven though). I was running late, so I skipped step 22 and just put the puddings in the fridge for 4 hours (step 23). These are delish and will definitely be making these again - keeping closer to the time table in the recipe though. Thanks for sharing this keeper!

Ingredients Nutrition


  1. Combine cream, milk, and brown sugar in heavy medium saucepan.
  2. Whisk over medium-high heat until sugar dissolves.
  3. Set aside.
  4. Combine 3/4 cup sugar and 1/4 cup water in heavy large saucepan.
  5. Stir over low heat until sugar dissolves.
  6. Increase heat; boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.
  7. Slowly pour cream mixture into caramel (mixture will bubble vigorously).
  8. Bring to boil, whisking frequently to dissolve any caramel bits.
  9. Remove from heat.
  10. Beat yolks in large bowl.
  11. Whisk in caramel mixture.
  12. Stir in vanilla and salt.
  13. Strain custard.
  14. Skim any air bubbles from surface.
  15. Put layer of plastic wrap directly on the surface of the custard and refrigerate until cold, about 3 hours.
  16. Preheat oven to 350F.
  17. Divide custard among six 3/4 cup custard cups.
  18. Place cups in roasting pan.
  19. Add enough hot water to pan to come halfway up sides of cups.
  20. Bake pudding until set in center, about 45 minutes.
  21. Remove cups from pan.
  22. Cool at room temperature 2 hours.
  23. Cover; chill overnight.
  24. (Can be made 2 days ahead. Keep chilled.).

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