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Butterscotch Pudding with graham cracker base

Butterscotch Pudding

A rich butterscotch pudding with a graham cracker base and whipped cream topping.
Servings 4
Calories 695kcal




  • Combine graham crackers, butter, sugar in food processor and combine. Divide between containers.
    3/4 cup graham crackers, 3 T butter, softened, 2.5 T sugar


  • 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.
    1 cup cream, 1 cup whole milk, 1/2 cup dark brown sugar
  • 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.
    1/2 cup sugar, 1/4 cup water


  • Turn off the heat and add the cream mixture while whisking. Whisk until fully combined.
  • Slowly add the mixture to the egg yolks while constantly whisking. When fully combined, return to pan.
    5 egg yolks
  • 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.
  • When the pudding has thickened a little (it will thicken more in the fridge), take it off the heat and stir in the vanilla.
    1 t vanilla
  • Divide among the containers and let it cool. Refrigerate. When cool, top with whipped cream. Garnish with chocolate shavings.



Calories: 695kcal | Carbohydrates: 78g | Protein: 8g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 354mg | Sodium: 255mg | Potassium: 221mg | Fiber: 1g | Sugar: 66g | Vitamin A: 1560IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 2mg