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Butterscotch Pudding with Maple Whipped Cream

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Bree Hester
Updated Oct 22, 2012
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Homemade butterscotch pudding is given a fall makeover, thanks to a topping of whipped cream made with real maple syrup. For an added punch add at taste of whiskey to the pudding.

Butterscotch Pudding with Maple Whipped Cream

  • Prep Time 30 min
  • Total 3 hr 30 min
  • Servings 4
  • Ingredients 12
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Ingredients

Pudding

  • 1/4 cup butter
  • 3/4 cup packed brown sugar
  • 1/4 cup real maple syrup
  • 1/2 teaspoon salt
  • 3 tablespoons cornstarch
  • 3 cups whole milk
  • 3 egg yolks
  • 2 tablespoons whiskey, if desired
  • 1 teaspoon vanilla

Maple Whipped Cream

  • 1 cup whipping cream
  • 2 tablespoons real maple syrup

Garnish

  • Maple flakes, if desired

Instructions

  • Step 
    1
    In 2-quart saucepan, heat butter, brown sugar, 1/4 cup maple syrup and the salt to boiling, stirring frequently. Remove from heat; set aside.
  • Step 
    2
    In small bowl, stir cornstarch into 1/4 cup of the milk until dissolved. Add egg yolks; beat with whisk until blended.
  • Step 
    3
    Into saucepan with brown sugar mixture, pour remaining 2 3/4 cups milk and the cornstarch mixture. Heat to boiling over medium heat, beating constantly. When pudding comes to a rolling boil, remove from heat. Pour pudding through strainer into large bowl. Stir in whiskey and vanilla. Cover with plastic wrap touching surface of pudding. Refrigerate at least 3 hours.
  • Step 
    4
    In chilled medium bowl, beat whipping cream and 2 tablespoons maple syrup with electric mixer on high speed until stiff peaks form. Store in refrigerator until serving time.
  • Step 
    5
    To serve, divide pudding into individual dessert bowls. Top each with maple whipped cream and maple flakes.

Nutrition

Nutrition Facts are not available for this recipe

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