Description
This homemade bourbon butterscotch pudding is a creamy stovetop pudding recipe filled with buttery caramelized flavor and a touch of boozy spice.
Ingredients
Scale
- 2 1/2 cups heavy cream
- 1 cup milk (whole or 2%)
- 1 teaspoon vanilla extract
- 1 tablespoon + 1 teaspoon bourbon*
- 1/2 teaspoon kosher salt
- 6 egg yolks
- 1/4 cup cornstarch
- 1/4 cup butter
- 2/3 cup packed light brown sugar
Instructions
- In a large bowl, combine heavy cream, milk, vanilla, bourbon, and salt. Stir to combine and set aside.
- In a small bowl whisk together the egg yolks and cornstarch until smooth. Set aside as well.
- In a medium saucepan over medium heat melt the butter and continue cooking until the butter becomes a golden amber color, swirling pan or stirring, so butter doesn’t burn. Add the brown sugar to the browned butter and stir until combined. Continue cooking until sugar dissolves, about 2 minutes. Slowly add in the cream mixture, whisking constantly. Cook the mixture, stirring frequently, for about 5 minutes over medium heat until the mixture starts to simmer. Remove from heat.
- Slowly whisk in the egg yolk mixture until all is combined (the mixture might seem to produce small lumps, but just continue whisking) and return the mixture to medium heat and whisk consistently for about 5 minutes until the pudding thickens.
- When the pudding has thickened, transfer it to a blender and pulse briefly until smooth.
- Pour the pudding into individual ramekins and chill until set, about 3 hours.
- Serve topped with whipped cream.
Notes
Store airtight in the refrigerator for up to 5 days
*You can omit the bourbon or add in a 1/2 teaspoon of rum extract.
