Butterscotch pudding may seem like a humble dessert, but make it from scratch and you’ll understand why this is really a mouthwatering, show-stopping glass of pure decadence. Ultimately, it’s two layers of the buttery caramel, one in custard form and the other a smooth, thick sauce. It’s also a great make-ahead dessert since it can be prepared up to 3 days ahead of time.

The methods for cooking the butterscotch and caramel layers start off very similar, but have distinct and important differences that contribute to flavor and texture, so please make sure you’re referring to the correct section of the recipe as you go.

The pudding can be served in bowls or ramekins, but I like seeing the layers through the glasses as shown. It makes for an impressive presentation that works in both casual and formal settings.

Butterscotch Pudding with Salted Caramel Recipe:

Yield:

6 servings

Butterscotch Pudding Ingredients:

1½ cups heavy cream

¾ cups whole milk

119 grams (½ cup + 1 TBSP) dark brown sugar

¼ cup water

¾ tsp coarse kosher salt, or 1/4 tsp fine salt

1 large egg, room temperature

2 egg yolks, room temperature

2 ½ TBSP cornstarch

2 ½ TBSP unsalted butter, room temperature, cubed

¾ tsp bourbon or vanilla extract

Salted Caramel Ingredients:

½ cup (113 grams / 4 ounces) unsalted butter

124 grams (½ cup + 2 TBSP) granulated sugar

½ cup heavy cream, room temperature

½ TBSP vanilla extract

¼ tsp coarse sea salt or ⅛ tsp fine salt, more to taste

Instructions:

Make the butterscotch pudding:

Combine the cream and milk in bowl or measuring glass with a spout and set near the stovetop to have ready.

Add dark brown sugar, water, and salt to a heavy bottom saucepan and combine over medium-high heat. Stir constantly until the mixture melts then let it cook until it turns a deep golden brown and starts to smoke. Stand back a little and immediately add the cream/milk mixture and whisk vigorously. It will seize up but smooth out as you continue to whisk. Bring to a boil then reduce the heat to low.

In a separate bowl, whisk together egg, egg yolks, and cornstarch. Remove approximately 1/2 cup of the caramel from the pot and add to the bowl whisking constantly. Once fully blended, pour the mixture into the pot and bring to a boil whisking the entire time until very thick. About 2 minutes. Remove from heat and whisk in butter and bourbon or vanilla. Strain into a large bowl to remove any cooked pieces of egg and divide equally among 6 serving glasses. Press plastic directly on the surface of each to avoid a skin forming on the top. Refrigerate until completely chilled. This will take several hours.

Make the salted caramel layer:

Combine butter and sugar in a medium, heavy bottom saucepan over medium heat, stirring constantly until the sugar has melted then stop stirring. Let the mixture continue to cook until golden brown.

Tip: If you notice the mixture browning unevenly, gently swirl the pan and return to stove top.

Once golden brown, remove from heat and add the cream and vanilla. Stand back, the mixture will steam and bubble. Stir until blended, let the mixture calm down then stir in the salt. Let the mixture cool a bit, it will be very hot. Once it has cooled enough to taste, add more salt as desired. Let cool at room temperature until lukewarm but still pourable. This will take a couple of hours.

Assemble:

Remove butterscotch puddings from the refrigerator, remove plastic and pour caramel over top. Wipe edges of glass if neccessary. Pour caramel evenly among the glasses. The caramel is very rich, so add as much as you like according to your taste. Sprinkle with a little salt, or add some whipped cream if desired and enjoy.

Leftover caramel will keep in the refrigerator for a couple of weeks. It will firm up but can be softened by heating gently on the stovetop.