Butterscotch Pudding

Butterscotch Pudding

This festive twist on a tasty classic never disappoints. With a rich texture and just a smack of Scotch whisky, this butterscotch pudding promises to please every guest at your holiday soiree.

MAKES: 8 servings


  • 4 cups/945 ml heavy cream
  • 2 cups/475 ml whole milk
  • 1 1/3 cups/295 g dark brown sugar
  • 1 tsp/5 g iodized salt
  • 6 egg yolks
  • 6 Tbsp/50 g corn starch
  • 6 Tbsp/85 g butter, cut into pieces
  • 1½ Tbsp/20 ml Dewar’s® Scotch Whisky
  • 1 Tbsp/15 ml vanilla extract
  • White Chocolate Mousse Whipped Cream as needed (see recipe below)


  1. Bring cream, milk, sugar, and salt to a boil until sugar dissolves. Cook for 30 seconds, whisking briskly, then remove from heat.
  2. In another bowl, combine egg yolks and corn starch. Whip until pale yellow. Slowly add 4 cups/945 ml of warm cream mixture, ½ cup/120 ml at a time, to egg mixture to temper. Whip until smooth.
  3. Add tempered egg mixture to saucepan with remaining warm cream mixture. Simmer at medium heat for 5-7 minutes, whisking constantly until it thickens.
  4. Stir in butter pieces until melted. Stir in whiskey and vanilla. Remove from heat.
  5. Strain through fine mesh strainer. Cool for 30 minutes at room temperature, stirring occasionally. Garnish with White Chocolate Mousse Whipped Cream before serving.

TIP: To tell when sugar has dissolved, drizzle your mix from a wooden spoon and see if the pattern holds.

White Chocolate Mousse Whipped Cream

MAKES: 3 cups/180 g


  • 2½ cups/590 ml heavy cream
  • 5 Tbsp/60 g powdered sugar
  • ½ tsp/2 ml vanilla extract
  • 1¼ Tbsp/15 g white chocolate mousse powder


  1. Mix heavy cream, powdered sugar, and vanilla for 2 minutes.
  2. Add white chocolate mousse powder and continue whipping until stiff peaks are formed. Refrigerate until use.