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Butterscotch Pudding with Maple Whipped Cream

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  • Prep 30 min
  • Total 3 hr 30 min
  • Servings 4
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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.
By Bree Hester
Updated Oct 22, 2012
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  • 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can make this pudding up to 2 days ahead of time.
  • tip 2
    If you prefer “skin” on your pudding, do not put plastic wrap directly on surface of pudding.


Nutrition Facts are not available for this recipe
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