Redwood Park Restaurant Butterscotch Pudding


  • 3 1/2 cups cream
  • 1/2 vanilla bean, scraped, or 1 Tbsp pure vanilla
  • 1/2 tsp salt
  • 6 oz Guittard butterscotch chips
  • 5 egg yolks
  • 2 Tbsp brown sugar
  • 1 Tbsp water
  • 1 Tbsp scotch
  • 1 Tbsp cream


Preheat oven to 300° F.

Combine the cream, vanilla and salt in a saucepan. Place over medium heat until small bubbles appear around the sides of the pan. Add the butterscotch chips, remove from heat and whisk until the chips have melted and the mixture is combined.

Put the yolks in a mixing bowl and whisk to break them up a bit. Whisk a small amount of the hot butterscotch cream into the yolks, then pour the yolk mixture into the hot butterscotch cream, stirring gently.

Combine the brown sugar, water, scotch and 1 Tbsp cream in a saucepan.

Bring to a boil, then whisk into hot butterscotch cream.

Pour into a metal cake or brownie pan and cover with foil. Place in a larger pan and pour in boiling water to come halfway up the sides of the custard pan.

Bake for approximately 60 minutes, or until the pudding "giggles" when slightly shaken and does not appear liquid-y.

Strain through a fine sieve and pour directly into custard cups. Refrigerate for several hours, until the pudding is set.

Makes 6

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