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The Hirshon Butterscotch Pudding

The Hirshon Butterscotch Pudding

  • Total Time: 0 hours


Units Scale
  • 6 ounces butter
  • 1 1/4 cups dark brown sugar, packed
  • 1 cup light brown sugar, packed
  • 6 1/2 cups half and half
  • 10 level tablespoons cornstarch
  • 1/2 teaspoon salt
  • 6 egg yolks
  • 1/2 tablespoon vanilla extract
  • 1/2 tablespoon Macallan 12 or Glenmorangie 18 Scotch (TFD addition – omit for classic recipe and replace with 1/2 tablespoon vanilla extract – go with the 18 if you can afford it!)
  • Whipped Cream for garnish (optional)


  1. Combine butter and brown sugar in saucepan over low heat. Simmer 5 minutes, stirring. Add 2 ½ cups half and half, stirring until smooth.
  2. Combine cornstarch and salt in bowl. Slowly stir in 1 cup half and half until cornstarch dissolves. Add to saucepan with remaining 3 cups half and half.
  3. Bring to boil over low heat, stirring constantly to prevent burning. Boil gently 2 minutes, stirring constantly until thickened. Remove from heat.
  4. Slowly whisk in egg yolks, stirring until smooth. Add vanilla and if using, Scotch.
  5. Return saucepan to heat and cook, stirring, 1 minute. Strain and pour into 12 custard cups. Cover each cup with Saran Wrap, making sure it presses against the surface of the pudding (to prevent a skin from forming).
  6. Refrigerate several hours until cold, remove plastic wrap and serve with whipped cream, if desired, or plain.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 1436.34 kcal
  • Sugar: 137.32 g
  • Sodium: 502.9 mg
  • Fat: 85.09 g
  • Saturated Fat: 51.92 g
  • Trans Fat: 1.39 g
  • Carbohydrates: 157.51 g
  • Fiber: 0.18 g
  • Protein: 15.41 g
  • Cholesterol: 456.1 mg

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