Butterscotch Pudding With Maple Whipped Cream


This silky smooth pudding comes together with just a few pantry staples.

Butterscotch Pudding with Maple Whipped Cream
Photo: Victor Protasio
Hands On Time:
15 mins
Total Time:
1 hrs 15 mins

This butterscotch pudding recipe from the cookbook Lemon, Love & Olive Oil is so good, you'll be shocked how simple it is to make. The secret ingredient is brown butter. When you remember that the flavor of butterscotch is the magical combination of butter and brown sugar, it's no surprise that brown butter, with its nutty, caramel notes, brings new dimensions of flavor to the party. Pro tip: A pan with a light-colored bottom will help you see when the butter is at golden brown perfection. Make this easy pudding up to two days ahead of time. All you'll need to do before serving is quickly prep the maple-spiked whipped cream.


  • ¼ cup (½ stick) unsalted butter

  • 3 cups whole milk

  • 2 egg yolks, beaten

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon kosher salt

  • 1 cup dark brown sugar

  • ¼ cup cornstarch

  • 2 cups heavy cream

  • 1 tablespoon maple syrup

  • 1 cup pecans, toasted and chopped


  1. Heat butter in a small saucepan over medium-low until melted and light brown. Remove from heat.

  2. Whisk milk, egg yolks, vanilla, and salt in a large bowl. Whisk sugar and cornstarch in a medium pot over medium. Whisk in milk mixture. Cook, whisking constantly, until mixture thickens and coats the back of a spoon, 8 to 10 minutes. Remove from heat and whisk in brown butter.

  3. Ladle pudding into glasses or ramekins. Cover with plastic wrap; make sure wrap directly touches pudding so a skin doesn't form. Transfer to refrigerator and chill for at least 1 hour. (Pudding maybe made up to 2 days in advance.)

  4. Before serving, beat cream and syrup with an electric mixer until soft peaks form. Top pudding with whipped cream and toasted pecans.


From the book Lemon, Love & Olive Oil by Mina Stone. Copyright © 2021 by Asimina Stone. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.

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