Butterscotch Pudding with Maple Whipped Cream

Blogger Bree Hester of Baked Bree celebrates fall with Butterscotch Pudding with Maple Whipped Cream. Learn to make this recipe with our how-to article.

  • Prep Time 30 min
  • Total Time 3 hr 30 min
  • Servings 4

Pudding

1/4
cup butter
3/4
cup packed brown sugar
1/4
cup real maple syrup
1/2
teaspoon salt
3
tablespoons cornstarch
3
cups whole milk
3
egg yolks
2
tablespoons whiskey, if desired
1
teaspoon vanilla

Maple Whipped Cream

1
cup whipping cream
2
tablespoons real maple syrup

Garnish

Maple flakes, if desired

  • 1 In 2-quart saucepan, heat butter, brown sugar, 1/4 cup maple syrup and the salt to boiling, stirring frequently. Remove from heat; set aside.
  • 2 In small bowl, stir cornstarch into 1/4 cup of the milk until dissolved. Add egg yolks; beat with whisk until blended.
  • 3 Into saucepan with brown sugar mixture, pour remaining 2 3/4 cups milk and the cornstarch mixture. Heat to boiling over medium heat, beating constantly. When pudding comes to a rolling boil, remove from heat. Pour pudding through strainer into large bowl. Stir in whiskey and vanilla. Cover with plastic wrap touching surface of pudding. Refrigerate at least 3 hours.
  • 4 In chilled medium bowl, beat whipping cream and 2 tablespoons maple syrup with electric mixer on high speed until stiff peaks form. Store in refrigerator until serving time.
  • 5 To serve, divide pudding into individual dessert bowls. Top each with maple whipped cream and maple flakes.

Expert Tips

You can make this pudding up to 2 days ahead of time.

If you prefer “skin” on your pudding, do not put plastic wrap directly on surface of pudding.