Butterscotch Pudding

Time 20 minutes
Yields Serves 8
Butterscotch Pudding

Combine the butter and the brown sugar in a saucepan over low heat. Simmer 5 minutes, stirring. Add the cream and stir until smooth.


Combine the cornstarch and salt in a bowl. Stir in the milk until the cornstarch dissolves. Add the cornstarch mixture to the saucepan and cook over medium heat, stirring constantly to prevent burning, until the mixture thickens, 5 minutes.


Whisk 1 cup of the mixture into the egg yolks, then return to the pan. Add the vanilla and optional espresso or maple syrup. Reduce the heat to low and cook, stirring, 1 minute. Strain and pour into 8 custard cups. Serve warm or cold.

This recipe, which the Food section voted as one of its 10 best in 1990, is based on the one used at Wolfgang Puck’s defunct restaurant Eureka. Adding coffee gives it a flavor like coffee candy, maple an overpowering perfume.

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