Butterscotch Pudding with Maple Whipped Cream

butterscotch pudding with maple whipped cream Dessert
Butterscotch Pudding with Maple Whipped Cream
  • Prep 30 min
  • Total 3 hr 30 min
  • Servings 4

Homemade butterscotch pudding is given a fall makeover, thanks to a topping of whipped cream made with real maple syrup. For an added punch add at taste of whiskey to the pudding. MORE+ LESS-

Bree Hester
Updated October 22, 2012



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

Maple Whipped Cream

cup whipping cream
tablespoons real maple syrup


Maple flakes, if desired


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  • 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.

Nutrition Information

No nutrition information available for this recipe

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