Butterscotch Pecan Pudding

Named for the buttery brown-sugar candy that inspired it, butterscotch pudding takes a Southern turn with toasted pecans and a splash of bourbon. Slow-whisked until silky, it leans on dark brown sugar for deep caramel warmth.

Serves 6 · 15 min prep · 18 min cook

Estimate for one serving

• 445 cal
• 7g protein
• 48g carbs
• 26g fat
• 3g fiber

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Ingredients

• 1 cup packed dark brown sugar
• 4 tbsp unsalted butter
• 2 1/2 cups whole milk
• 1 cup heavy cream
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 tsp pure vanilla extract
• 1/2 tsp fine sea salt
• 3/4 cup toasted pecan halves
• 1 tbsp optional bourbon

Instructions

1. 1Melt the butter in a heavy-bottomed saucepan over medium heat. Stir in the dark brown sugar and cook, stirring frequently, until the sugar dissolves and the mixture smells deeply caramelized and slightly foamy, about 3 to 4 minutes.
2. 2Slowly pour in the milk and cream while whisking; the mixture will seize and look grainy at first. Keep whisking over medium heat until it becomes smooth and steaming.
3. 3In a separate bowl, whisk the cornstarch, salt, and egg yolks until completely smooth and pale.
4. 4Temper the yolks by slowly whisking in one cup of the hot butterscotch milk. Pour everything back into the saucepan.
5. 5Cook over medium heat, whisking constantly, until the pudding thickens dramatically and large bubbles slowly rise and pop, about 5 to 7 minutes. Cook one full minute more after thickening.
6. 6Remove from heat and stir in the vanilla and optional bourbon. The pudding should look glossy and coat the back of a spoon thickly.
7. 7Roughly chop most of the toasted pecans, reserving a few whole halves for garnish. Fold the chopped pecans into the warm pudding so they stay crunchy in spots.
8. 8Divide the pudding among six ramekins or small bowls. Press plastic wrap onto the surface of each and chill at least 2 1/2 hours until fully set.
9. 9Just before serving, top each portion with a reserved pecan half and an optional extra drizzle of warm butterscotch if you have leftover sauce.
10. 10Serve cold straight from the fridge; the contrast of cool creamy pudding and crunchy toasted pecans is the whole point.