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Butterscotch-Bourbon Pudding

5 from 1 vote

An easy, make-ahead creamy butterscotch pudding spiked with a little bourbon and topped with sweetened cream and crushed ginger snap cookies

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Butterscotch & Bourbon Pudding with Vanilla Bean and Bourbon Spiked Whipped Cream

Butterscotch-Bourbon Pudding – an easy, make-ahead creamy pudding spiked with bourbon and topped with sweetened cream and crushed ginger snap cookies

Have you ever made homemade pudding?  Pudding is a simple and easy make-ahead dessert that’s a world apart from pudding in a box. The butterscotch flavor is almost subtle, the texture is super creamy, and the “optional” bourbon is the perfect match for the caramel-butterscotch flavor. Butterscotch is made with brown sugar instead of granulated sugar. It’s a close cousin to caramel with a similar flavor profile.

First, this Butterscotch-Bourbon Pudding sets up a little thicker than the ‘not from scratch’ version. The wonderful fresh taste makes a noticeable impact. Topped with a little dollop of bourbon whipped cream and crushed Ginger Snap cookies, Butterscotch-Bourbon Pudding is a perfect anytime dessert.

Butterscotch-Bourbon Pudding topped with crumbled ginger snap cookies | www.savingdessert.com

 

Butterscotch & Bourbon Pudding with Vanilla Bean and Bourbon Spiked Whipped Cream

Is it okay to leave out the bourbon?

Not a fan of bourbon or afraid the kids will enjoy it a little too much?  Omit the bourbon and serve a kid-friendly version with confidence. However, if you’re looking for a grand grownup treat, this will make everyone happy!

 

Butterscotch & Bourbon Pudding with Vanilla Bean and Bourbon Spiked Whipped Cream

Can this butterscotch-bourbon pudding be made ahead?

Yes it can! This recipe can be made a few days in advance for an evening of ‘pressure free’ entertaining.

Once cooled, cover the bowls or glasses of pudding with plastic wrap. If sealed with plastic wrap while still warm, the heat will create moisture droplets that pool on top of the pudding. If you need to go ahead and chill the pudding before it reaches room temperature, go back to the fridge later and cover with plastic wrap once chilled.

HINT: Butterscotch-bourbon pudding can be eaten slightly warm, too. Just saying!

 

Butterscotch & Bourbon Pudding with Vanilla Bean and Bourbon Spiked Whipped Cream

What kind of bourbon should you use in this recipe?

Butterscotch and bourbon are a terrific pair. I recommend using your favorite bourbon or whatever you have on hand. If it’s good enough to drink, it will be great in this pudding.

 

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Individual bowls of butterscotch pudding topped with whipped cream and crushed gingersnaps

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Butterscotch-Bourbon Pudding

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 6 servings
Course: Dessert
Author: Tricia
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5 from 1 vote
An easy, make-ahead creamy butterscotch pudding spiked with a little bourbon and topped with sweetened cream and crushed ginger snap cookies

Ingredients

  • 6 tablespoons unsalted butter
  • ¾ cup dark brown sugar, packed
  • 1 vanilla bean, split with seeds removed
  • 3 cups half-and-half, or two cups heavy cream combined with 1 cup whole milk
  • ½ teaspoon sea salt
  • 1 tablespoon bourbon, optional
  • 4 large egg yolks
  • 2 tablespoons cornstarch
  • 2 tablespoons granulated sugar

For the whipped cream:

  • ½ cup heavy whipping cream
  • 1 tablespoon confectioners' sugar
  • 1 teaspoon bourbon
  • Crushed Gingersnap cookies for garnish

Instructions

  • Arrange 6 ramekins or small bowls on a rimmed baking sheet and set aside.
  • Add the butter to a medium, heavy bottomed saucepan. Heat on medium melting the butter and swirling the pan occasionally. Cook until the butter begins to brown and has a nutty aroma. Add the brown sugar and stir until the sugar is dissolved and the butter begins to foam. Slowly add the half and half, stirring constantly. The butterscotch may size and harden, but just keep stirring as it will melt as the half and half warms. Add the vanilla bean seeds, the vanilla bean pod and salt. Bring the mixture to a simmer and remove from the heat. Remove the vanilla bean pod and stir in the bourbon, set aside.
  • In a medium bowl combine the egg yolks, 2 tablespoons granulated sugar and the cornstarch. Whisk until the mixture is smooth and bright in color.
  • Gradually drizzle in some of the hot butterscotch mixture , whisking constantly to temper the eggs.
  • Pour the tempered egg mixture back into the saucepan whisking constantly until combined.
  • Place the saucepan back on the heat and warm the mixture until it bubbles a few times and starts to ticket - 3 to 4 minutes.
  • Carefully blend the hot pudding with a stick or immersion blender or a regular blender if needed. Take care if using a stand-up blender as the heat will built up so leave a opening at the top to vent the steam. Blend until the mixture is silky smooth.
  • Divide the pudding between the prepared ramekins and refrigerate until cold (3-4 hours) or overnight. Cover loosely with plastic wrap if storing overnight but wait until it is completely cooled so condensation does not form on the inside.
  • Before serving allow the pudding to sit at room temperature 15-30 minutes.
  • To prepare the bourbon whipped cream, beat the cream on high using a hand mixer until it thickens. Add the sugar and beat until soft peaks form. Gently add the bourbon and mix on low speed just until blended.
  • Serve topped with crushed gingersnap cookies if desired.

Recipe Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 509kcal | Carbohydrates: 41g | Protein: 6g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 224mg | Sodium: 289mg | Potassium: 236mg | Fiber: 0.02g | Sugar: 38g | Vitamin A: 1243IU | Vitamin C: 1mg | Calcium: 185mg | Iron: 1mg

Finally, here are a few more pudding recipes you might enjoy:

 

A cup of homemade chocolate pudding with whipped cream and a chocolate curl

Creamy Chocolate Pudding

 

 

Southern Banana Pudding

 

 

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44 Comments

  1. Muna Kenny

    This might sound crazy to you but, every time I see your clicks the word (FRESH) comes up in my mind. Could be the lighting in your images, or maybe the white color looks really white? I don’t know, all I know is that I love your food photography 🙂

    Reply

    • Tricia Buice

      Hey ladies! So great to hear from you – hope you are both doing great. This is a terrific dessert and easily made ahead. Hope you get the chance to make it soon 🙂 Have a great week!

      Reply

  7. Chris Scheuer

    Scott and I went to a really nice restaurant last weekend and ordered their butterscotch pots de creme for dessert. It honestly wasn’t great. I told Scott that I thought I could make a better version – it looks like you definitely have Tricia. It looks so smooth and creamy!

    Reply

  9. Wendy

    I love both pudding AND butterscotch. These smooth little puddings made me hungry the moment I saw them! Thanks for explaining the difference between caramel and butterscotch! Never having made butterscotch, I had no idea about the different sugars used. Have a good weekend!

    Reply

  10. Susan

    My family loves pots de cremes, custards and puddings like this! I love the sprinkle of gingersnaps on top of yours and can almost taste the combo. I love to listen to upbeat but relaxing music so usually have the Dan Hartman radio, Michael Buble, Hall & Oates or Steely Dan radio turned on with Pandora almost every day. I think I know what Monique means about logging in each time. I have to put my Name, Email address and Website each time before I can post a comment on your blog. Not sure why some places the information is saved and some sites don’t.

    Reply

    • Tricia Buice

      Thanks for the feedback and comment Susan. I have been looking into the comment thing 🙂 Sometimes I think the combination of widgets, versions, plug-ins and such just make for a funny soup. I’ll be in touch if I figure it out or better yet find a more experienced mind to tell me!

      Reply

  11. Abbe @ This is How I Cook

    I make a pudding really similar to this and I got to tell you-I would give up chocolate if someone put this in front of me each day. I love licking the spoon slowly and savoring the richness. Pudding always seems so special!

    Reply

    • Tricia Buice

      It would be hard to pick between butterscotch and chocolate! This has a lovely flavor and eating it slowly “savoring the richness” is the perfect was to enjoy this pudding. Have a great weekend Abbe – thanks for the great comment!

      Reply

  14. Monica

    I love your presentation in the different bowls and cups. And the final touch of gingersnaps is just the textural contrast and finish to make it really special. Who doesn’t love a make-ahead for a dinner party or meal that is also impressive. It looks wonderful. Hope you don’t get too much snow!! Hang in there – Spring is coming!!

    Reply

  16. Robyn @ Simply Fresh Dinners

    I’ve never made pudding but butterscotch (from a box) was my favorite as a kid. This is so pretty, Tricia! Love the flavors and the added bourbon is a special touch. I’m all about textures in my food so that cookie topping is the perfect crunch.

    Reply

  18. Monique

    Pretty pretty pics!!!
    I love music..and many kinds..I would be hard pressed to pick what I would listen to..I have Spotify..
    Before bed..Deep Sleep category..piano..etc..
    During the day..I love too many kinds Tricia..from instrumentals..André Gagnon etc..

    to Tony Bennett to classical..to Gonna Bake You a Pie w/ the Heart In the Middle..
    soft Indie..
    I could name 50 people I love to listen to right now..but I am going to make my pizza:)
    Have to ask you something..is your blog hosted by the same host as Chris..Café/Sucre/Farine?

    When I type there and on your page..it takes a long time ..?And I have to sign in every time..do you have to do that on mine too?Just curious..:)

    Reply

    • Tricia Buice

      Can you email more details when you get a free minute Monique? Not sure what you mean about logging in. You should not have to sign/log in to post a comment. We are both on WordPress but I don’t know who is hosting her site. I am with BlueHost. I’m having some work done today – they are probably in there messing around. So sorry it has caused you trouble – please email some details so I can look into it – savingdessert@aol.com. Thanks Monique!

      Reply

  20. cheri

    Hi Tricia, I have never made a pudding, but after looking at your pics and reading your description I’m going to have to make this.

    We are having a heat wave in Phoenix, supposed to get up to the low 90’s today, too soon.

    Take care!

    Reply

    • Tricia Buice

      We are on the same page Sue – but mine doesn’t have beautiful flowers – I love your edible flower posts and jealous of your spring weather. Have a great weekend!

      Reply

  22. Jennifer @ Seasons and Suppers

    Butterscotch pudding is one of life’s true pleasures. Love yours, with the bourbon and the cookie crumbs. Must try it! Pinned!

    As for the theme song … still pondering, but it would definitely be rock and probably something from Queen 🙂

    Reply

    • Tricia Buice

      I have learned something new about you Jennifer – you’re a rock and roll kinda of girl. I love Queen – but I need to stay calm in the kitchen so no rock and roll – haha. Have a great weekend and stay warm!

      Reply

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