Salted Butterscotch Pudding

Butterscotch puddings in glass cups with caramel and sea salt.

5 from 1 vote

Salted Butterscotch Pudding

Rich homemade butterscotch pudding made stovetop and set into silky individual budino cups, topped with a homemade salted butterscotch sauce and flaky sea salt. Make it the day before and pull it straight from the fridge when you're ready to serve!

Prep Time10

Cook Time30

Chill time4

Course: Dessert

Cuisine: American, Italian

Servings:

Calories: 571kcal

Author: Callan Wenner

Equipment

Medium saucepan with a heavy bottom
Whisk
Fine mesh sieve
6-8 cups, jars, ramekins, etc.

Ingredients

Butterscotch Pudding

¼ cup salted butter
1 cup dark brown sugar packed
3 tablespoons cornstarch
1½ cups heavy whipping cream room temperature or warm
1½ cups whole milk room temperature or warm
4 large egg yolks
2 teaspoons vanilla

Salted Butterscotch Sauce

¼ cup salted butter
¾ cups dark brown sugar packed
½ cup heavy whipping cream
2 teaspoons vanilla extract
1 tablespoons whiskey
½ teaspoon flaky sea salt plus more for topping

US Customary - Metric

Instructions

Butterscotch Pudding

In a heavy bottomed pot, melt the salted butter over medium heat, then add the dark brown sugar and stir. Cook until melted and combined, stirring occasionally.
¼ cup salted butter, 1 cup dark brown sugar
Whisk in the cornstarch until combined, then whisk in the heavy whipping cream and whole milk in slow streams. Cook and whisk for a few minutes until the mixture thickens, begins to steam, and lightly coats the back of a spoon.
3 tablespoons cornstarch, 1½ cups heavy whipping cream, 1½ cups whole milk
Add the egg yolks to a bowl, then whisk in one or two ladlefuls of hot milk (in a slow stream while whisking) to temper the eggs.
4 large egg yolks
Add the egg mixture back to the pot of milk and bring it to a high simmer, letting it bubble all over (while whisking) for about 1 minute. Remove from the heat and whisk in the vanilla.
2 teaspoons vanilla
Strain through a fine-mesh sieve (optional, but makes it ultra-smooth), then spoon the mixture evenly into small 6-8 cups or ramekins. Refrigerate uncovered for at least 4 hours.

Salted Butterscotch Sauce

In a medium saucepan over medium heat, melt the salted butter, then add the dark brown sugar and heavy whipping cream and stir to combine.
¼ cup salted butter, ¾ cups dark brown sugar, ½ cup heavy whipping cream
Bring it to a simmer and let it slowly bubble for about 5-7 minutes (whisking frequently). Remove from the heat and stir in the vanilla, whiskey, and flaky sea salt.
2 teaspoons vanilla extract, 1 tablespoons whiskey, ½ teaspoon flaky sea salt
Let it cool to room temperature, then spoon a heaping tablespoon over each of the fully chilled budinos. Let it set for a few minutes, then give each a generous sprinkle of flaky sea salt before serving.

Notes

The set pudding (without the sauce) can be stored uncovered in the fridge for up to 3 days. Once you add the butterscotch sauce, cover them loosely with plastic wrap and store in the fridge for up to 2 days. Only add the flaky salt topping before serving, otherwise it will melt into the caramel.

The sugar in the butterscotch caramel may seize up if the milk and cream is too cold. Don't worry, just keep whisking on low until it melts and fully combines.

Nutrition