Butterscotch Pudding

Anthony Mazzotta

Catalyst Restaurant - Cambridge, MA

Serve this decadent pudding with cookies or toasted nuts. 


  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 1/4 cups plus 1 tablespoon heavy cream, divided
  • 5 tablespoons brown sugar
  • 1 teaspoon kosher salt, divided
  • 2 eggs
  • 1 egg yolk
  • 3/4 cup butterscotch chips
  • 1/2 cup granulated sugar
  • 1 tablespoon scotch
  • 2 tablespoons butter at room temperature


In a small bowl, mix together the cornstarch and water to make a slurry. Set aside.

In a large stainless steel, heavy-bottomed sauce pot, combine 1 1/4 cups of the cream with the brown sugar and 3/4 teaspoon salt. Bring to a boil. Whisk in the slurry, stirring constantly. Continue stirring and let the mixture return to a boil. Boil until thick and the starch is cooked, about 2 minutes. Lower the heat to low.

Whisk together the eggs and egg yolk in a large bowl. Slowly pour the hot cream mixture into the eggs, whisking constantly. Return the mixture to the pot and cook for another minute, stirring constantly, until thick like porridge. Remove the pudding from the heat and add the butterscotch chips. Stir until the chips have melted.

Transfer the pudding to a stand mixer fitted with a paddle attachment. Mix on low speed for 10 minutes to cool down the pudding. Add the butter and remaining salt; mix to combine.

In a small pot, mix together the sugar and a few tablespoons of water so it is the consistency of wet sand. Cook the mixture on high heat until golden amber in color, about 5 minutes. Remove from the heat and add the scotch. (The mixture will bubble violently.) Add the remaining tablespoon of cream and swirl to combine.

With the stand mixer running on a low speed, slowly drizzle the caramel into the bowl and mix until combined.

To serve, divide the pudding among 6 bowls or ramekins. Refrigerate until ready to serve.


6 servings