The Rumbly Tumbly Bourbon Butterscotch Pudding

Bourbon Butterscotch Pudding

When it’s a snowy, icy tundra outside, then Bourbon Butterscotch Pudding is the perfect treat to keep you warm…or at least that was my excuse to treat myself when it was snowing and so cold that even penguins would need sweaters when venturing outside. For the delightful butterscotch flavor, butter and brown sugar are first toasted with a vanilla bean until they are fragrant and nutty. After quickly whisking in ingredients like heavy cream, whole milk, a splash of warming bourbon, the entire concoction is whipped in a blender to ensure a smooth, creamy pudding. Allow a few hours for the mix to set, then serve Bourbon Butterscotch Pudding with a dollop of crème fraîche and crumbled bits of spiced cookies for a perfectly decadent sweet treat.

The Rumbly Tumbly Bourbon Butterscotch Pudding

Makes enough for 4 small ramekins


  • 2 tbsp unsalted butter
  • ½ vanilla bean pod, sliced lengthwise
  • ¼ c. plus 2 tbsp. light brown sugar, packed
  • 1¼ c. heavy cream
  • ½ c. whole milk
  • 1½ tsp. bourbon (I used Evan Williams Kentucky Straight Bourbon Whiskey)
  • ¼ tsp. kosher salt
  • 3 egg yolks
  • 2 tbsp. cornstarch
  • 1 tbsp. plus 1½ tsp. sugar
  • For garnish:
    • crème fraîche
    • spiced cookies (I adore the delicate crunch and light spice of Biscoff Cookies)

Melt butter in a small saucepan over medium heat. Scrape the seeds out from the inside of the vanilla bean; add the seeds and pod to the butter. Stir occasionally. When butter is starting to brown and become fragrant, add the brown sugar. Stir constantly until the brown sugar starts to dissolve and also smells nutty. Whisk in the cream, milk, bourbon, and salt. When it starts to simmer, remove the saucepan from the heat.

In a medium-sized bowl, whisk together the egg yolks, cornstarch, and sugar.  Gradually whisk in the hot cream mixture being careful to whisk quickly! Strain the custard through a fine mesh sieve back into the saucepan. Cook over medium heat until it starts to bubble, about 3-4 minutes. Remove from heat.

Whip the pudding in a blender for about 30 seconds. Divide the pudding into the four ramekins. Refrigerate the ramekins for at least 3 hours to allow the pudding to set. Garnish with a dollop of crème fraîche and crumbled spice cookies.

The Rumbly Tumbly Bourbon Butterscotch Pudding

Giving Credit Where Credit is Due: This is slight variant of “Bourbon-Butterscotch Pudding,” published in Bon-Appetit, March 2013.

The Rumbly Tumbly Bourbon Butterscotch Pudding

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