Jul 14 2026
Restaurants›Longfellow Grill›Butterscotch Pudding Recipe

Butterscotch Pudding Recipe

Inspired by Longfellow Grill
Time4h
Serves6

this butterscotch pudding is luxuriously creamy, velvety-rich, totally unforgettable, and topped with whipped cream (gf)

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Ingredients

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Butterscotch Base

Custard

Finishing & Topping

Method

Butterscotch Base

  1. 1

    Melt and caramelize sugar

    In a medium heavy-bottomed saucepan over medium heat, melt 4 tbsp unsalted butter. Add 1 cup packed dark brown sugar and 2 tbsp light corn syrup. Stir constantly until the sugar dissolves and the mixture becomes smooth and glossy, about 2–3 minutes.

  2. 2

    Add salt and loosen

    Once smooth, stir in 1 tsp kosher salt. Remove the pan from heat briefly if mixture is bubbling vigorously, then proceed to temper with liquid as directed in the next section.

Custard

  1. 3

    Heat milk and cream

    In a separate saucepan, combine 2 cups whole milk and 1 cup heavy cream. Warm over medium heat until it just begins to steam and small bubbles form around the edge (do not boil), about 5–6 minutes.

  2. 4

    Whisk yolks and dry ingredients

    While milk warms, whisk together 4 large egg yolks, 1 tbsp granulated sugar and 3 tbsp cornstarch in a medium bowl until smooth and pale. This mixture should be lump-free.

  3. 5

    Temper the yolks

    Slowly pour about 1/2 cup of the hot milk mixture into the yolk mixture in a slow, steady stream while whisking vigorously to raise the yolks' temperature without cooking them. Repeat with another 1/2 cup of milk, whisking constantly.

  4. 6

    Combine with butterscotch

    Return the tempered yolk mixture into the remaining hot milk in the saucepan, whisking constantly. Place the saucepan back on medium-low heat. Add the prepared butterscotch base (butter + brown sugar mixture) to the milk mixture, whisking to combine.

  5. 7

    Cook until thickened

    Stir constantly with a heatproof spatula or whisk, scraping the bottom and sides, until the custard thickens to a pudding consistency and coats the back of a spoon, about 3–6 minutes. Do not boil; keep at a gentle simmer. If the mixture appears to curdle, remove from heat and whisk vigorously to smooth.

  6. 8

    Finish with vanilla

    Remove from heat. Stir in 1 tsp vanilla extract and optionally 1 tbsp unsalted butter for extra silkiness until fully incorporated.

Finish & Chill

  1. 9

    Strain and cool

    Pour the pudding through a fine-mesh sieve into a clean bowl to remove any cooked bits or lumps. Press gently with a spatula to get all the pudding through.

  2. 10

    Cover and chill

    Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate until fully chilled and set, at least 3 hours or up to 48 hours. This pudding will thicken further as it cools.

Whipped Cream & Serving

  1. 11

    Make whipped cream

    Just before serving, whip 1 cup heavy whipping cream with 1 tbsp powdered sugar until soft peaks form. Do not overwhip; you want a light, billowy cream.

  2. 12

    Assemble and garnish

    Spoon chilled butterscotch pudding into serving dishes. Top each portion with a dollop of whipped cream and, if desired, a light sprinkle of sea salt flakes (about 1/4 tsp divided among servings) to enhance the butterscotch flavor.

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