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.

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