Butterscotch Pudding

A couple of months ago, the Southern husband and I went out to dinner to this fabulous place (pay attention, all you Rockland County New York readers out there) called Hudson House.  We had a simply fabulous meal there, and when it came time for dessert, we ordered butterscotch pudding, which you don’t often see on menus and which sounded like a nice, regular dessert.  The owner (who is also the dessert chef) promised we would love it, saying it was based on Wolfgang Puck’s recipe.

It was not a regular dessert.  It was an outstandingly creamy, silky, smooth pillow of butterscotch heaven on a spoon.  We devoured it down to the last molecule of butterscotch, and ever since then the Southern husband has been reminiscing about it.  Remember that butterscotch pudding?  Man, wasn’t that butterscotch pudding out of this world?  Oh, that butterscotch pudding!

All right, all ready.  I thought, how hard could this be, and I went down a rocky, alarming butterscotch pudding road that was a little similar to the chicken-fried steak road I have been down before.  But I wasn’t going to let that butterscotch pudding get the best of me, and I finally smartened up and Googled “Wolfgang Puck Butterscotch Pudding Recipe,” and what do you know?  There it was.  And while it is supposed to be served chilled, let me just say that the Southern husband was licking the spoon, the bowl, the pot and the butterscotch drips on the counter, and musing aloud that warm pudding might be just as good as cold pudding.

Side note: when I was taking the picture, the pudding looked a little lonely by itself, and since I am STILL stumped about what to do with all the mint that is growing about 10 feet a day in my Aerogarden….

…I popped a sprig on top of each one, and it was just the right amount of festive.   So there you go – never let it be said that a butterscotch pudding got the best of ME!

Last but not least, I have to end with this seemingly unrelated picture of a cat.

It’s my mom’s cat, and his name is…Butterscotch.  Now it’s all clear to you, right?
Butterscotch Pudding, from Wolfgang Puck via the LA Times 

Butterscotch Pudding
  • 6 ounces butter
  • 2¼ cups brown sugar, packed
  • 2½ cups half and half
  • 10 tablespoons cornstarch
  • ½ teaspoon salt
  • 4 cups milk or half and half
  • 6 egg yolks
  • 1 tablespoon vanilla
  1. Combine butter and brown sugar in saucepan over low heat. Simmer 5 minutes, stirring. Add half and half, stirring until smooth.
  2. Combine cornstarch and salt in bowl. Slowly stir in 1 cup milk or half and half until cornstarch dissolves. Add to saucepan with remaining 3 cups milk or half and half. Bring to boil over low heat, stirring constantly to prevent burning. Boil gently 2 minutes, stirring constantly until thickened. Remove from heat. Slowly whisk in egg yolks, stirring until smooth. Add vanilla.
  3. Return saucepan to heat and cook, stirring, 1 minute. Strain and pour into 12 custard cups. Serve warm or cold. Makes 12 servings.


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  1. Kathy - Panini Happy says

    Butterscotch pudding seems to be a bit of a food trend these days – I've started to see it on a few menus here in San Diego. I love this trend! I'm sure Wolfgang Puck's version is amazing. :-)

  2. vanillasugar says

    you know i will try this because i saw on the cooking channel this show i think called unique eats where they showed a guy and his famous butterscotch-caramel pie. i wish i could remember the episode you would have loved it. so, now i must recreate it at home.

  3. Joanne says

    I looovvee pudding and have never ever really tried to make it in any other way than with a powder and some milk. Sad but true.

    I need to try this. Absolutely hands down NEED.

  4. Fun and Fearless in Beantown says

    I'm with you Joanne – I've only made instant pudding and I can only imagine how good one from scratch must be!

  5. Mary says

    This really sounds delicious. I have a real fondness for butterscotch and this recipe may move right from your kitchen to mine. I'm new here but even a short browse through your earlier entries was enlightening. I really like the food and recipes you feature here. I'll definitely be back. I hope you have a great day. Blessings…Mary.

  6. Vicki says

    Oh boy does this ever sound good! My first rabbit was named Butterscotch because, you guessed it, she was the color of butterscotch.

  7. Jennifurla says

    LOL, great post. This is such a lovely thing, I love making a pudding for dessert. Totally overlooked for parties.

  8. K Blue says

    This sounds so yummy!
    I love the mint sprig too.
    Paula Deen always cracks me up, because she'll put a sprig of mint on some amazing calorie bomb dessert and say stuff like, "Now we got a side of vegetables!" or "Now it looks more healthy." :)

  9. BH says

    Until yesterday I thought I hated butterscotch. I grew up disgusted by butterscotch candy and what I thought was butterscotch pudding.. the stuff in the box. I used to think butterscotch was just a flavor in itself like mint but after reading the recipe and seeing "butterscotch syrup" wasn't on the list and the only things really providing any flavor were brown sugar, vanilla and butter I had to at least give it a shot. I made the pudding yesterday after work and I regret every bad thing I ever said about butterscotch. I'll have to make it again though (oh no..) because my girlfriend doesn't get home from work until later and she didn't get to enjoy it warm and fresh off the stove.

  10. says

    You sucked me back to your website again, let me just add that I read this and if I pull this off on a hot August night, I will have my hubby eating out of my hand forEVER! Thanks for reminding me with your Strawberry Parfaits what a wonderful blog you have!

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