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Butterscotch Pudding


5 Tbsp unsalted butter

3/4 cup firmly packed dark brown sugar

3/4 cup heavy cream

2 1/4 cups milk

Pinch salt

1/4 cup plus 2 Tbsp water

1 pkg unflavored gelatin

1 1/2 Tsp vanilla

1/4 cup cornstarch


In a medium saucepan,melt the butter over medium heat.

Whisk in the dark brown sugar and cook, stirring, until melted and bubbly.

Gradually add in the heavy cream and stir over low heat until the butterscotch is dissolved.

Whisk in the milk and salt.

Remove from the heat and set aside until lukewarm.

Pour the 2 tablespoons of water into a small bowl and sprinkle the gelatin over the top, do not stir.

Set aside to let the gelatin "bloom".

In a small bowl, whisk together the cornstarch and the remaining 1/4 cup water.

Stir the cornstarch mixture into the butterscotch mixture.

Cook,stirring constantly,over medium-high heat until the mixture thickens.

Reduce the heat to low,stir briskly, bring to a simmer and cook for 1 minute.

Remove from the heat and stir in the gelatin mixture and vanilla.

Whisk until smooth.

Cover the surface of the pudding with plastic wrap to prevent a "skin" from forming and chill.