1-First Step: Gather and Prep Your Ingredients: Begin by measuring out all your ingredients to make the process seamless nothing beats a tidy kitchen setup! Whisk the 1 and 1/2 cups (360ml) whole milk and 1 cup (240ml) heavy cream together in a bowl; set it aside. In another bowl, whisk the 3 large egg yolks with 2 tablespoons cornstarch until smooth and set that aside too. This mise en place helps prevent scrambling eggs later and keeps your workflow efficient.

2-Second Step: Caramelize the Sugar: Grab a medium saucepan and whisk in 3/4 cup (150g) packed dark brown sugar, 3 tablespoons water, and 1/2 teaspoon salt over medium heat. Let it cook without stirring until it bubbles and turns a deeper brown this takes about 5-6 minutes and should reach 240°F (116°C) for the best caramelization. Watch closely to capture that perfect butterscotch essence without burning it!

3-Third Step: Combine and Cook the Mixture: Slowly pour the milk-cream mixture into the saucepan, whisking constantly to avoid splatters be careful, as it might bubble up vigorously. Continue cooking until the mixture boils, then remove about 1/2 cup of the hot pudding and gradually whisk it into the egg yolk mixture to temper the eggs. This step prevents the eggs from curdling and ensures a silky-smooth texture.

4-Fourth Step: Thicken and Finish the Pudding: Pour the tempered egg mixture back into the saucepan, stirring constantly over low heat. The pudding will start to bubble and thicken keep whisking for about 1 minute until it’s just right. Remove from heat, then stir in 3 tablespoons (43g) softened unsalted butter until it’s fully melted and smooth, followed by 1 teaspoon pure vanilla extract and the optional 1 tablespoon scotch, rum, or bourbon if you’re using it. This creates that rich, glossy finish that makes butterscotch pudding so special.

5-Fifth Step: Cool and Chill: Let the pudding cool for about 5 minutes, then pour it into serving dishes like ramekin or bowls. Cover each surface directly with plastic wrap to prevent a skin from forming, and pop them in the fridge for 4-6 hours or overnight until they’re fully chilled and set. This resting time is crucial for the flavors to meld and the texture to firm up perfectly.

6-Final Step: Serve and Enjoy: Once chilled, top your butterscotch pudding with optional whipped cream or Heath Bar toffee bits for an extra treat. Serve it cold for the best experience it’s ready to delight in about 4 hours and 10 minutes total, yielding around 4 servings of 6-8 oz each. If you’re feeling creative, check out this caramel pecan sticky buns recipe on our site for more dessert inspiration that pairs wonderfully with pudding!