Go Back
Butterscotch Pudding with graham cracker base

Butterscotch Pudding

A rich butterscotch pudding with a graham cracker base and whipped cream topping.
Servings 4


  • 1 cup cream
  • 1 cup whole milk
  • 1/2 cup dark brown sugar
  • 1/2 cup sugar
  • 1/4 cup water
  • 5 egg yolks
  • 1 t vanilla
  • 3/4 cup graham crackers
  • 3 T butter, softened
  • 2.5 T sugar


  1. Combine graham crackers, butter, sugar in food processor and combine. Divide between containers.
  2. Place cream, milk, and dark brown sugar in a saucepan over medium heat. Bring to a simmer (do not boil) and stir until the sugar is dissolved. Remove from heat.
  3. Combine sugar and water in a medium saucepan and heat over high heat. Stir until sugar dissolves and remove any sugar crystals on the side. Bring to a boil and cook until the mixture becomes a dark copper color.
  4. Turn off the heat and add the cream mixture while whisking. Whisk until fully combined.
  5. Slowly add the mixture to the egg yolks while constantly whisking. When fully combined, return to pan.
  6. Keep cooking at low temperature until pudding becomes a little thickened. Note: Keep it at a lower heat and do not let the pudding go over 180 degrees F, or it will start to curdle. If this happens, take it off the heat and use a stick blender to give it a quick whiz. Make sure not to blend too much, or you will thin out the pudding.
  7. When the pudding has thickened a little (it will thicken more in the fridge), take it off the heat and stir in the vanilla.
  8. Divide among the containers and let it cool. Refrigerate. When cool, top with whipped cream. Garnish with chocolate shavings.