Butterscotch pudding – Copyright Coquere

Butterscotch pudding is an American classic dessert. It is reminiscent of crème brûlée and creme catalan


Butterscotch pudding


Butterscotch pudding is an American classic dessert. It is reminiscent of crème brûlée and creme catalan. The best translation, and the explanation in my opinion, is that this is a salty caramel buttercream. It has a taste reminiscent of mild butter candies. In the US it is called pudding, but it is more of a thick cream, which has a velvety texture. It is a hearty dessert, and very addictive. In this recipe you get 6-8 small portions.



1 dl Demerara sugar (or other brown sugar)
½ teaspoon salt
3 tablespoons water
2 dl whole milk or 2 % milk
2 dl whipping cream
3 large egg yolks (Or 4 small egg yolks)
3 tbsp corn starch flour
50 g unsalted butter (room temperature)
1 teaspoon good quality vanilla sugar


Alternative flavouring

2 tablespoons rum, brandy, whiskey or any other flavour you want


Butterscotch pudding directions:
  1. Melt brown sugar with salt and water over medium-low heat in a thick-bottomed large saucepan or frying pan with high edges. The water helps the sugar to dissolve and melt evenly. Heat until it bubbles. Reduce the temperature further and simmer for another 5-6 minutes, keeping an eye on it and making sure it does not burn. Do not stir it while it is boiling, but you can spin the pan a little to distribute the heat if necessary. Allow the melted brown sugar to cool for a few minutes.
  2. Meanwhile, dissolve the corn starch a little of the milk, and whisk until very smooth. Add egg yolks, and whisk until you get a perfectly smooth mixture. Add the egg mixture to the rest of the milk and cream, and whisk briefly to combine everything.
  3. Add the milk and cream mixture to the partially cooled brown sugar, whisking constantly. The sugar will be hard, but do not worry, everything melts when you reheat. Put the pan back on the heat, and gently boil the whole mixture over medium-low heat, whisking constantly. When all the brown sugar has dissolved and the mixture begins to thicken, switch to a spatula. Then you can more easily scrape the bottom and sides of the pan when it thickens. Bring the mixture to a slight boil, but be sure to have only medium heat and whisk constantly.
  4. Pour the mixture into a bowl through a fine sieve. Add butter (you should have cut into smaller cubes beforehand), vanilla sugar and rum or similar. (if using), and whisk vigorously for 1-2 minutes to combine.
  5. Then pour the thick cream into suitable portion shapes. It can be smart to use a piping bag, as it makes it easier to fill smaller portion forms.


Butterscotch pudding served: Can be enjoyed lukewarm, or let them cool completely in the fridge. They will set after a few hours in the refrigerator. Decorate with a dollop of cream and a little shredded chocolate

Allergy: Gluten free. If you use lactose-free milk and cream, they will be lactose-free. Low FODMAP if you use lactose-free milk and cream.

Read about milk: Milk

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