Egg-Free Butterscotch Pudding

Serves 8


  • 1 cup dark brown sugar
  • ½ tsp kosher salt
  • 6 tbsp cornstarch
  • 1½ cups heavy cream
  • 2 cups whole milk
  • 2 tsp double-strength vanilla extract (or vanilla bean paste)
  • 6 tbsp unsalted butter, cubed & chilled

To Garnish

  • freshly-whipped cream
  • chocolate shavings


  1. Combine the dark brown sugar, cornstarch and salt together
  2. Bring milk, cream and vanilla to a scald (just below a boil) over medium heat
  3. Add all dry ingredients and whisk to incorporate
  4. Bring to a boil, then reduce heat to low and switch to a rubber spatula. Cook at a low boil for 3 minutes, stirring constantly
  5. Remove from heat and pass through a fine-mesh strainer, into a bowl
  6. Add cold butter and stir to fully incorporate until it is melted
  7. Cover with plastic wrap, pressing it against the top of the pudding to prevent a skin from forming. Chill at least a few hours, but preferably overnight
  8. To serve, portion into individual dishes and top with freshly whipped cream and chocolate shavings (optional)