Butterscotch Pudding
You only need a few basic ingredients for stovetop butterscotch pudding.

Whole Milk
Heavy Cream
Egg Yolks
Cornstarch
Water
Dark Brown Sugar
Salt
Butter
Vanilla Extract and Scotch or Bourbon.


Combine whole milk and heavy cream. Heavy cream is the secret to REALLY GOOD pudding. Thin it out with whole milk so the pudding isnít overly thick.
Combine egg yolks and cornstarch. They thicken the pudding to the best consistency.
Cook brown sugar, water, and salt together. You are essentially caramelizing the brown sugar on the stove. Itís the most important step in the entire recipe because it develops the butterscotch flavor. Without it, youíre eating brown sugar pudding, not butterscotch pudding.
Slowly add the milk/heavy cream to the pot. The colder the milk, the more the pot will sizzle. Add it carefully, then bring to a boil.
Add the egg yolk mixture to the pot. Temper it first by adding some of the boiling pudding to the egg yolk mixture, then pour it all back into the pudding. You can watch me do this in the video above. The purpose of tempering is to slowly raise the egg yolkís temperature without scrambling them. Itís very simple.
Remove from heat and add the remaining ingredients. You need butter, vanilla extract, and bourbon, rum, or scotch. Softened butter keeps the pudding creamy and the last 2 are for flavor.