Butterscotch Pudding

From-scratch butterscotch pudding is a marvel of homespun flavor, and ours takes the dish up a notch with decadent candied walnuts. Serve them in individual glasses at the end of a dinner party, backyard barbecue—or for no reason at all.







Candied Walnuts

  • candied walnuts
  • 1 Tablespoon egg white
  • pinch of salt
  • 1 ½ cups whole raw walnuts
  • ¼ cup brown sugar

Butterscotch Pudding

  • 4 large egg yolks, room temperature
  • ¼ cup cornstarch
  • 1 teaspoon kosher salt
  • 2 cups whole milk, divided
  • 1 stick Challenge Unsalted Butter, divided
  • 1 cup dark brown sugar
  • 1 ½ cups heavy cream
  • 1 Tablespoon vanilla extract
  • whipped cream, for serving


Candied Walnuts

  • 1

    Preheat oven to 300°F and line a baking sheet with parchment paper.

  • 2

    Place egg white in a medium bowl with a pinch of salt and whisk until loose and frothy. Add walnuts and toss to coat. Add brown sugar and stir until well-coated.

  • 3

    Pour onto prepared baking sheet and separate the nuts. Bake for 25-30 minutes, or until deeply toasted and the coating is dry.

  • 4

    Let cool 10 minutes on the pan, then transfer to a plate to cool completely.

Butterscotch Pudding

  • 5

    In a large heatproof bowl, combine egg yolks, cornstarch, salt and ½ cup whole milk. Whisk until smooth and lump-free.

  • 6

    Melt 4 Tablespoons butter in a medium pot over medium heat. Add brown sugar and whisk until combined. Continue to cook for 5 minutes, whisking, as the caramel bubbles and caramelizes.

  • 7

    Carefully and slowly whisk in the remaining 1 ½ cups milk and heavy cream, scraping to dissolve any bits of hard caramel. Bring to a boil. Slowly whisk half of the hot cream mixture into egg yolks to temper, then return to the pot.

  • 8

    Cook over medium-low heat, whisking constantly, until bubbly and thickened, 2-3 minutes. Remove from heat and whisk in vanilla. Cut remaining 4 Tablespoons of butter into cubes and gradually whisk in butter pieces until fully combined.

  • 9

    Pass through a fine mesh sieve into a heatproof bowl. Press plastic wrap directly onto the surface of the pudding and chill for at least 2 hours.

  • 10

    To serve, spoon pudding into dishes. Top with whipped cream and chopped candied walnuts.

More Recipes

Get recipes, techniques, and special offers delivered monthly to your inbox.

By submitting this form you agree to our Privacy Policy.