butterscotch creme pudding

Sally McKenney’s butterscotch cream pudding combines caramelized dark brown sugar and butter with a milk-and-cream custard. Pure vanilla extract flavours the finished pudding, and a splash of bourbon is optional in this version.

Whole milk and heavy cream are whisked together, while three egg yolks are whisked with cornstarch separately. Dark brown sugar, water and salt cook without stirring until they bubble and turn a darker brown.

The milk-and-cream mixture is slowly whisked into the caramelized sugar and brought to a boil. A half cup of this hot mixture is whisked into the yolks, then the entire tempered yolk mixture is whisked back into the pot.

The pudding cooks briefly over low heat until bubbling and thickened. Off the heat, unsalted butter is stirred in until smooth, followed by vanilla and the optional bourbon; the pudding then cools briefly before entering serving glasses or bowls.

Plastic wrap is placed directly on the surface and the complete portions refrigerate until chilled and thickened. McKenney offers salted caramel, toffee bits and whipped cream as optional toppings for the cold pudding.