Bourbon Butterscotch Pudding

This decadent and ultra silky Bourbon Butterscotch Pudding is packed with rich caramel notes from caramelized dark brown sugar and spiked with bourbon! Served with salted caramel, whipped cream, and gingersnap cookie crumbs, this is an elegant spin on a childhood favorite!

Homemade Bourbon Butterscotch Pudding tastes so much better than store-bought pudding and wait till you see how quick and easily it comes together. With just a few basic pantry ingredients, you'll have the best no-bake fall treat!

Bourbon Butterscotch Pudding Ingredients

• Heavy Cream - Heavy cream is essential as it adds richness and thickens the pudding.
• Whole Milk - Make sure to use whole milk for the best results.
• Egg Yolks - Egg yolks thicken the pudding and adds richness.
• Cornstarch or Cornflour - Cornstarch also thickens the pudding.
• Dark Brown Sugar - I like to use dark brown sugar as it adds a deeper caramel flavor.
• Water - Water helps the brown sugar cook into a smooth sugar syrup.
• Salt - Enhances and rounds out the flavor.
• Unsalted Butter - Butter not only adds richness, but it makes the pudding ultra creamy and silky.
• Vanilla - Adds flavor.
• Bourbon - Bourbon is optional, but highly recommended. It adds so much flavor as it naturally has notes of vanilla and caramel! You can also use rum as well.

Bourbon Butterscotch Pudding Instructions

Step 1 - Combine the cream and milk in a measuring cup or bowl with a spout and set aside. In a medium sized bowl, whisk egg yolks and cornstarch until well combined and set aside.

Step 2 - To a saucepan, add dark brown sugar, water, and salt. Set over medium heat. As soon as the mixture starts to boil rapidly around the edges, swirl the pan (without stirring it) and allow it to cook until the mixture caramelizes to a deep brown color. It's ready after about 5 minutes or until a candy thermometer reaches 240°F (116°C).

Step 3 - Immediately, pour the cream/milk mixture slowly into the caramel mixture. Remembering to whisk the whole time. It will bubble up and may spatter, so be careful. Keep cooking until it comes to a rapid boil. Then take off the heat.

Step 4 - Next we need to temper the eggs. In a slow and steady stream, whisk in ½ cup of the hot butterscotch mixture into the reserved yolk mixture. Make sure to whisk constantly and vigorously to prevent the eggs from cooking.

Step 5 - Slowly pour the tempered yolk mixture back into the pot, remembering to whisk constantly. Turn the heat on to low and continue to cook, whisking constantly. It will thicken and bubble after about 1 minute.

Step 6 - Turn the heat off and whisk in the room temperature butter until smooth.

Step 7 - Finally, whisk in the vanilla extract and bourbon or rum (if using). And that's it! How easy was that?!

Step 8 - Pour into glass jars or ramekins. Depending on how large your vessel is, you'll get between 4 to 6 servings. Place plastic wrap directly on top the surface of the pudding to prevent a skin from forming and refrigerate for 4-6 hours or overnight.

Step 9 - Serve with salted caramel sauce, fresh whipped cream and cookie crumbs. Enjoy!

Expert Tips

• Use dark brown sugar, rather than light brown sugar for more intense butterscotch flavor.
• Use a candy thermometer when caramelizing the brown sugar recipe. It will help take out the guesswork.
• Use full-fat cream and milk for best results. Not only will it lack in flavor, it will also make for a thinner pudding.
• Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set.

Did you try this recipe? Please consider leaving a 5-star rating and review below and tag me on Instagram @shortstackkitchen. This provides helpful feedback to myself and other readers. Thank you so much!

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If you have made this recipe, I would love to know how it turned out for you! Please consider leaving a star rating and review below and tag me on Instagram @shortstackkitchen. Thank you so much!