- ¼ cup cornstarch
- 3 cups whole milk
- 3 large egg yolks
- 3 tablespoons unsalted butter
- 1 cup dark brown sugar
- ½ teaspoon salt
- 4 teaspoons whiskey (I used Old Overholt)
- 1 teaspoon vanilla extract
- In a medium bowl, whisk the cornstarch with ¼ cup of the milk. Add yolks and whisk until smooth. Set aside.
- Melt butter in a large saucepan set over medium-low heat. Add the brown sugar, salt, and whiskey. Heat, stirring occasionally, until the sugar begins to melt, 1to 2 minutes. Add remaining 2¾ cup milk and whisk until combined. Continue to cook, stirring frequently, until mixture begins to barely simmer. Reduce heat to low.
- Whisking constantly, ladle about ⅓ cup of the hot milk mixture into the eggs. Repeat 4 more times. Pour egg mixture into saucepan, increase heat to medium, and whisk constantly until pudding begins to boil and becomes the consistency of hot fudge. Remove from heat, stir in vanilla.
- Transfer pudding to a bowl or individual jars or ramekins. Cover and refrigerate until well chilled, at least 4 hours.
Sarah @ The Cyclist's Wife says
Oh my gosh, THANK YOU for posting this. I had it at a restaurant recently and I’ve been searching for a recipe. 🙂
is bourbon whiskey? Thanks!
Yes, Greg, Bourbon is a kind of American whiskey. Feel free to use it in this recipe!
Maggy. You simply must make this for me when next I visit NYC. I promise not to tell my bishop about the whiskey. The end.
This is the most delicious dessert!! Expecting a stormy weekend here in the Rocky Mountains so I’m making it tomorrow…special request by my husband.
Personally, I don’t think you can call it butterscotch if you use anything except for Scots Whisky.