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As much as I enjoy tarts, cakes, and other baked goodies, sometimes I just need something I can lose my spoon into like pudding, the comfort food of desserts and sweets. Immediately one thinks of chocolate or vanilla pudding (both good choices), but this pudding is a marriage of two of my favorite flavors (next to chocolate, of course), caramel and butterscotch. But this isn’t just any caramel butterscotch pudding. This is caramel butter “Scotch-whisky” pudding. That’s right, one small teaspoon of Scotch whisky takes this pudding flavor over the top. Pair the flavor with a sweet, creamy, dreamy texture and…phew! I got the vapors! My guess is that you will too.    

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Caramel Butterscotch Pudding

By Nicole
Prep: 5 minutes
Cook: 20 minutes
Servings: 8
Four glasses of creamy caramel pudding topped with dollops of whipped cream, arranged on a light surface with a silver spoon and a white napkin in front.
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Combining the flavors of caramel and butterscotch is an incredible treat. Each spoonful is creamy and dreamy!

Equipment

  • 1/2 cup ramekins

Ingredients 

  • 1 cup white granulated sugar
  • ¼ cup water
  • ⅓ cup heavy cream
  • ½ cup packed dark brown sugar
  • ⅓ cup cornstarch
  • 1 teaspoon Kosher salt
  • 3 cups whole milk
  • 4 extra large egg yolks
  • 6 tablespoons (3 ounces) unsalted butter, cut into ½ inch pieces
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon Scotch whiskey

Instructions 

  • In a medium saucepan over medium heat, combine the granulated sugar and water; stir gently until sugar has dissolved, about 2 minutes. Increase heat to high and boil, without stirring, until mixture turns amber brown, about 5 minutes. Remove the pan from heat and carefully add the cream (mixture will bubble up). Stir until smooth.
  • In a separate saucepan, combine brown sugar, cornstarch, and salt. Whisk in milk. Set saucepan over medium heat and stir until thick and bubbling, about 5 minutes. Remove from heat. Add caramel mixture and whisk until smooth.
  • In a small bowl, whisk egg yolks. Slowly whisk in 1/2 cup of the warm pudding mixture to temper the yolks. Whisk warm yolk mixture into remaining pudding mixture. Bring entire mixture to a simmer over medium heat until thick and cooked through. Remove from the heat and whisk in the butter, vanilla, and Scotch whisky.
  • Pour into 8 (1/2-cup) dishes or ramekins and chill for at least 4 hours. Serve with a dollop of sweetened whipped cream. Enjoy!

Nutrition

Calories: 289kcal, Carbohydrates: 48g, Protein: 5g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 119mg, Sodium: 337mg, Potassium: 176mg, Fiber: 0.05g, Sugar: 43g, Vitamin A: 424IU, Vitamin C: 0.1mg, Calcium: 143mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @thegalleygourmet or tag #thegalleygourmet!

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14 Comments

  1. Mary says:

    Oh my word. I'm normally not a fan of butterscotch flavors, but this is actually making my mouth water. I just pinned the recipe to try. Thanks!

    Reply
  2. Adrienne says:

    So glad I joined your email list! You make such yummy things. My husband is going to want me to make this one for sure 🙂

    Reply
  3. Nicole-The Galley Gourmet says:

    Adrienne-
    Thank you. I am glad you joined, too!

    Reply
  4. Anna says:

    My tastebuds went rejoicing upon tasting this treat! I went for low-fat whipped cream on top…Loved the texture!

    Reply
  5. In bucatarie cu Aziz says:

    Just perfect!!!!!!!!;))

    Reply
  6. Unknown says:

    I love how this uses a lot more milk than cream! I LOVE butterscotch. It's probably my favorite flavor ever. Making caramel scares me but I guess I have to learn. Thanks for the recipe! I'll be trying this at some point. 🙂

    Reply
  7. Cooking Quidnunc says:

    This looks super delicious! I'm a huge pudding fan 🙂

    Reply
  8. The Food Hunter says:

    This is a great spoon dessert.

    Reply
  9. leno says:

    Everything turned out great. Taste and texture wise. But I did not get the caramel colouring or taste. It looked and tasted like regular pudding, any ideas or suggestions on where I went wrong? And how I can get the colour and taste?

    Reply
  10. Nicole says:

    I can only think that the sugar and water mixture didn't develop enough caramelization before adding the cream. It should be a deep amber brown. Also, make sure you are using dark brown sugar. It has a deep taste as well. Keep trying:)

    Reply
  11. willowbird35 says:

    I wanted to let you know I made this for my family yesterday and they gobbled it up! I posted a pic from your page and a link to your blog recipe on Facebook to help get you some new readers! 🙂 Thank you for the awesome recipes you post! I make so many of them and am so bad about letting you know about it! LOL – Karen

    Reply
  12. rensnot says:

    I had the same issue with the color, and I think you're right. When my sugar mixture was boiling it looked deeper in color than when it was standing. Unfortunately I had already whisked in the cream, so I just had a pudding with a lighter color. Still good! Hopefully it will be a hit tomorrow at the bridal shower I'm serving it at.

    Reply
  13. Anonymous says:

    Can you give us in gram the recepie,please?

    Reply