Rich and creamy, this easy Butterscotch Pudding is perfect for a simple weeknight dessert and is special enough for the weekends. It’s a great alternative to the typical chocolate sweet treat!
This wonderful recipe is the creation of Chef Dave Martin. I used to watch Chef Martin as a contestant on Season One of Bravo’s Top Chef TV show, so I was absolutely thrilled when I got to cook with him at the Stonewall Kitchen Cooking School in York, Maine.
When I first moved to New England, I worked as a Prep Assistant at Stonewall. During the summer months, Guest Chefs would visit the cooking school to teach special classes and my job was to help prepare their recipes for the guests.
When I found out I was working the class with Chef Martin, I was beside myself. I couldn’t wait to meet him and I found him to be personable, highly entertaining, and, above all, a very talented chef. His menu was exceptional but the real stand out for me was his dessert. An easy butterscotch pudding dessert topped with whipped cream and nutmeg cashews. It’s rich, creamy, and perfectly delicious!
How to Make A Semi-Homemade Butterscotch Pudding
What makes this pudding so easy is it’s made with butterscotch chips! The chips make the pudding so rich and creamy and it takes only minutes to throw together. After baking for 60 minutes, the puddings can be eaten warm or covered and chilled in the refrigerator for later use.
Looking for a more traditional chocolate pudding recipe? Try my Triple Chocolate Pudding recipe.
Make this Butterscotch Pudding before you go on that New Year’s diet and you won’t be disappointed! Don’t forget to make your own whipped cream too to make it an extra special treat.
- 24 ounces whole milk
- 9 ounces heavy cream
- 3 large eggs
- 6 large egg yolks
- 6 ounces granulated sugar
- 12 ounces butterscotch chips
- 12 ounces cashew pieces (can use walnuts, if desired)
- 1/2 egg white
- 1 tablespoon ground nutmeg
- 1/4 cup granulated sugar
- 3/4 teaspoon black pepper
- 3/4 teaspoon kosher salt
Preheat oven to 300F/148C degrees.
Heat the milk and cream in a heavy bottomed large pot over medium-low heat until small bubbles start to form around sides of pan. Remove from the heat and slowly whisk in the butterscotch chips until all the chips are fully melted.
- In a large bowl, whisk together the eggs, egg yolks, and sugar until well blended. Add a small amount of the hot milk/cream to the egg/sugar mixture while continuously whisking. Continue to slowly add the remainder of the hot milk/cream to the egg/sugar mixture while whisking and until fully incorporated. Strain mixture through a sieve and pour into 4 ounce ramekins or baking dishes.
Place ramekins in a large baking dish and put on the oven rack with the door still open. Carefully pour hot water into the bottom of the pan until it comes halfway up the sides of the ramekins. Be VERY CAREFUL not to get any water into the ramekins and custard.
Bake for 45-60 minutes. Keep checking the pudding after 45 minutes to see if the custard has set , but be sure to not overcook it. Custard is fully cooked when it has a slight jiggle to it and no visible liquid. Remove the ramekins from the water bath and place on wire racks to cool.
Once pudding has completely cooled, cover with plastic wrap and store in refrigerator until chilled. When ready to serve, top with homemade whipped cream and nutmeg cashews.
- Mix together the 1/2 egg white, sugar, and spices in a medium bowl. Add the cashews (or walnuts) and stir well, completely coating the nuts. They should be slightly wet but not soaking in the egg mixture or they will not cook properly.
Place on parchment lined baking sheet and bake at 300F/148C for 10-15 minutes, stirring after every 5 minutes, being careful to not burn the nuts.