Butterscotch Puddin'

D: Pudding! With Scotch in it!


  • 2 TBsp unsalted butter
  • 6oz dark brown sugar
  • 2C whole milk
  • 1C heavy cream
  • 1/2 tsp kosher salt
  • 2oz granulated sugar
  • 4 large egg yolks
  • 1oz corn starch
  • 1oz Scotch whiskey
  • 1 TBsp vanilla extract
  • 1 tsp smoked salt


  • Melt the butter in a 2qt sauce pan over medium-high heat.
  • Add the brown sugar and cook, stirring occassionally until the sugar has dissolved and the butter smells nutty, 1-2 minutes.
  • Pour in the milk, cream, and kosher salt, and bring to a simmer.
  • Remove from heat and cool slightly.
  • Meanwhile, whisk the granulate sugar and egg yolks together in a large bowl, until smooth and thick.
  • Add the cornstarch and whisk smooth.
  • Temper the warm dairy into the egg mixture by slowly ladling ~ 1/2C at a time, while whisking.
  • Repeat until around 1/3 has been whisked in, then add the rest.
  • Strain the pudding base into the saucepan and reteurn to medium heat.
  • Continue cooking, stirring occassionally, until the mixture is bubbling and thickens.
  • Remove from heat and stir in Scotch and vanilla.
  • Separate into ramekins or bowls, cover with saran wrap, and chill for at least 4 hours.


D: So grainy… so grainy… I’m apparently absolute garbage at making pudding. The sugar just straight up wouldn’t dissolve smoothly, not sure what the deal is. This will need a second attempt. The flavour is very good, but I’m garbage at making pudding. We’ll see how next time goes.