Butterscotch Pudding

This is a dessert our customers absolutely adore. We served it at The Sunnyside and we were certain to put it on the menu at Simone’s, otherwise I think there would have been a revolt. It’s a perfect party dessert because you can and should make it a day (or up to three) in advance. During preparation I prefer to use a silicone whisk, which prevents sticking.
By / Photography By Rupert Whiteley | November 23, 2015


Combine the brown sugar, cornstarch and salt in a medium-sized saucepan and whisk until well combined. Continue to whisk, slowly adding the cream.

Set the pan over medium heat and slowly bring to a simmer, whisking and stirring often, scraping around the edges with a high-temperature rubber spatula. Once at a simmer, whisk constantly until thickened, making sure to scrape the sides of the pan. This should prevent lumps.

When thickened enough that the whisk leaves a deep trail in the pudding, remove from heat and whisk in the butter, 1 tablespoon at a time. Whisk in the vanilla.

Transfer to 8 custard cups (or 1 (8 cup) dish) and refrigerate overnight (or up to 3 days). Serve cold with whipped cream.


  • 1 cup dark brown sugar
  • 4 tablespoons cornstarch
  • Generous pinch salt
  • 4 cups heavy cream
  • 4 tablespoons unsalted butter
  • 1 tablespoon vanilla extract, to taste
  • Raspberries (optional garnish)
  • Whipped cream (optional garnish)
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