Caramel Butterscotch Pudding

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.

Caramel Butterscotch Pudding

By Nicole Prep: 5 minsCook: 20 mins Servings: 8 Combining the flavors of caramel and butterscotch is an incredible treat. Each spoonful is creamy and dreamy!

Equipment

• 8, 4-ounce 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 

1. 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.
2. 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.
3. In a small bowl, whisk egg yolks. Slowly whisk in ½ 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.
4. Pour into 8 (½-cup or 4-ounce) 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.