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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.
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!
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!
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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PRINT THE RECIPE!
Butterscotch-Bourbon Pudding
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
Finally, here are a few more pudding recipes you might enjoy:
Creamy Chocolate Pudding
Southern Banana Pudding
Muna Kenny says
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 🙂
Tricia Buice says
Muna that is the sweetest comment ever! Thank you so much 🙂 And thanks for stopping by. Hope you have a great weekend.
Tamara Coleman says
ooh la la butterscotch & bourbon to give it a kick. Im all in! The consistency and color looks beautiful 🙂
Tricia Buice says
Thank you Tamara! Hope you give it a try!
2 sisters recipes says
Hi Tricia !! We love butterscotch pudding and the addition of flavor and ginger snaps is genius- love te photos too!
Ps we need to catch up blogging…
Xo Anna and Liz
Tricia Buice says
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!
2 sisters recipes says
Hi Tricia ! We love homemade pudding and butterscotch is the best! We have to tell you your photos are always amazing !! Ps We are trying to catch up blogging…
Xo Anna and Liz
sippitysup says
Really really tempting. Drop whatever you’re doing and get in the kitchen tempting. GREG
Tricia Buice says
Thanks Greg – This pudding really is much to easy to eat!
Beth says
These look gorgeous. I have a similar pudding that I make with Scotch whiskey. Delightful!
Tricia Buice says
Scotch whiskey goes well with butterscotch for sure! Thanks Beth – hope you have a terrific week.
Chris Scheuer says
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!
Tricia Buice says
Thanks Chris – gotta love recipe research! Hope you are having a great weekend.
Larry says
This sounds awesome Tricia. I assume you wrote “optional” beside the bourbon for those who wanted to use more than a tbsp.
Tricia Buice says
Thanks Larry – you really cracked me up!
Wendy says
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!
Tricia Buice says
Thanks Wendy – these are pretty terrific so I hope you get the opportunity to make it! Have a lovely weekend.
Susan says
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.
Tricia Buice says
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!
Abbe @ This is How I Cook says
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!
Tricia Buice says
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!
Gerlinde @Sunnycovechef says
I was brought up on pudding and enjoy eating it. Your butterscotch pudding looks delicious.
Tricia Buice says
Thank you Gerlinde!
Diane (Created by Diane) says
I know just the person I should make this for, my dad he loves butterscotch pudding and this must be extra delicious.
Tricia Buice says
I hope he loves it as much as we did Diane – enjoy!
Monica says
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!!
Tricia Buice says
Thanks so much Monica! This was fun to make – and even more fun to eat. Can’t wait to try your peanut butter pancakes!
Mandy says
What a wonderful dessert and love anything that can be made ahead of time.
Have a happy day.
🙂 Mandy xo
Tricia Buice says
Thanks Mandy – hope you’re having a happy day too.
Robyn @ Simply Fresh Dinners says
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.
Tricia Buice says
If you love butterscotch – you should give this a try Robyn. It’s a wonderful treat – have a great weekend!
Angie@Angie's Recipes says
I am not really crazy for desserts, but I will EAT anything you cook, Tricia. This looks really tempting!
Tricia Buice says
Thanks Angie – I love all your healthy desserts and colorful recipes. Thanks for stopping by and have a wonderful weekend!
Monique says
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..:)
Tricia Buice says
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!
Karen Harris says
I love butterscotch so much but have all but forgotten about it. Thanks so much for reminding me of this delicious flavor with your gorgeous photos.
Tricia Buice says
Thanks so much Karen – I wish I could make butterscotch candy – always been a favorite. Have a wonderful weekend and thanks very much for stopping by!
cheri says
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!
Tricia Buice says
Wow – that is hot already. Crazy weather this year. You will love making pudding – it’s so easy and such a delicious treat. Have a wonderful weekend Cheri!
sue|theviewfromgreatisland says
We’re kinda on the same page today, this looks incredibly creamy! Butterscotch pudding (from the box) was always my dad’s favorite, so I’ll make this for him next time I’m in Florida!
Tricia Buice says
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!
Jennifer @ Seasons and Suppers says
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 🙂
Tricia Buice says
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!