Bourbon Butterscotch Pudding with Caramel Sauce


Schemllo! Hi! What’s up!! How are you?! I’m well. Thanks. I have three Friday significant thoughts to share with you:

1. The Millionaire Matchmaker lady scares me. Like a lot.

2. When it rains in Los Angeles (which is like twice a year) everybody’s cuteness goes up a notch. They bring their serious rain gear ‘A’ game–it’s kind of intense. Boys have peacoats on. They wear those rustic looking boots that I love. Girls look spiffy in their Hunter boots. Everybody is wearing big pretty big sweaters. Everybody is drinking coffee. It’s a good look.

3. I learned that bourbon is delicious in everything. Like everything. Just everything.

I always knew that bourbon was delicious. I did.

But it wasn’t until I put it in this pudding when I really took note. It brings out so much flavor!! There’s no intense alcohol taste–just amazingness!! That’s all.

I get a good amount of emails and tweets asking where people should eat–and drop their cash–when they visit Los Angeles.

I’m pretty picky about the places I go to on the regular. Mainly because Los Angeles is such a good food city. There are sooo many amazing restaurants (expensive and inexpensive), taco trucks, taco stands, fast eats, etc., and to be honest, there’s a lot that just don’t cut it.

One place I always recommend is Pizzeria Mozza (Osteria Mozza is even more epic, though more expensive).

The pizza is never a disappointment (the crust is major), the atmosphere is cool and attractive, the wine list is good, and their roasted caprese salad with burrata and pesto is one of my favorite things to eat. Period.

They have a dessert that is also a must. It’s a Butterscotch Budino with Caramel Sauce topped with Maldon Sea Salt served with a little rosemary cookie situation. It’s major, to say the least.

Even if you’re like totally full and you feel like you can’t eat another bite, you’ll see this glass of budino floating toward you, through the dining room, parting seas…and you’ll forget that you just ate forty complimentary breadsticks, two appetizers, and an entire pizza to yourself…

It’s that good.

This is the homemade version of that dessert.

There’s a butterscotch pudding spiked with a good amount of bourbon. (Of course, if you’re serving this to kids you could totally leave it out.) A caramel sauce. And topped with a few salted peanuts. The flavor combination is intense. It’s decadent and rich and sweet.

But what I love about pudding sooo sooo much is that you never feel full after you’re done. Maybe because it’s cold?! I dunno what it is but it’s always the perfect thing to eat after a huge meal.

P.S. I just realized I like pudding A LOT. Here’s some others:

S’mores Pudding
Banana Pudding
CafΓ© Au Lait Pudding
Coconut Chocolate Pudding
Salted Caramel Chocolate Mousse (Sorta like pudding)

P.P.S. Before I go…

Does that Millionaire Matchmaker lady scare you too??! I mean, I can’t be the only one…oh c’mon, be honest…it’s just us on here.

Bourbon Butterscotch Pudding with Caramel Sauce topped with Roasted Salted Peanuts

Pudding Recipe from David Lebovitz

Print this recipe!

4 tablespoons (60g) butter, unsalted
1 cup (180g) packed dark brown
3/4 teaspoon coarse sea salt
3 tablespoons cornstarch
2Β½ (625ml) cups whole milk
2 large eggs
3 teaspoons whiskey
1 teaspoon vanilla extract

Melt the butter in a medium-sized saucepan. Add the dark brown sugar and salt, then stir until the sugar is well-moistened. Remove from heat.

In a small bowl, whisk together the cornstarch with about 1/4 cup (60ml) of the milk until smooth (there should be no visible pills of cornstarch), then whisk in the eggs. Gradually pour the remaining milk into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture as well.

Return the pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of hot fudge sauce. Remove from heat and stir in the bourbon and vanilla.

If slightly-curdled looking, blend in a blender or food processor. Or you can run it through a sieve (I did this!!). Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving. Also, since I hate pudding skin, I put a piece of plastic wrap on each of the puddings’ surfaces to prevent it from forming.

Caramel Sauce:

1/2 cup sugar
1 tablespoon water
3 tablespoons unsalted butter, cubed
1/4 cup heavy cream, room temperature

In a medium pot, over medium high heat, cook the sugar and water until it turns a dark, deep caramel. Watch it the entire time! Do not walk away! It takes about 8 minutes. Add the butter cubes and stir.

Next, turn off the heat and pour in the heavy cream and whisk. The caramel shouldn’t seize up since it’s room temperature. If it does, simply turn the flame on medium and cook, whisking, until it’s smooth and lovely. See!! Caramel isn’t that scary!!

Toasted Salted Peanuts:
1 cup of peanuts
1 tablespoon of coarse Kosher salt

Pre-heat oven to 350F. Spread out peanuts onto a small baking sheet. Sprinkle them with kosher salt. And bake for 8-10 minutes, or until golden brown.

To assemble:

Top each ramekin of cooled pudding with a few tablespoons of caramel sauce. Top with whipped cream and sprinkle on a few toasted salted peanuts.

Yields about 4-6 jars of pudding

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Leave a Reply

  • Reply Becki's Whole Life October 7, 2011 at 9:51 am

    I love Bourbon, too and these sound absolutely amazing! Good butterscotch is great on it’s own, but when you add some booze and peanuts, then you have a party:-)

    If I am thinking of the right show – the woman has dark hair and I think she is from NYC or NJ then oh yeah…scary in a very intense don’t take any crap way.

  • Reply Katrina October 7, 2011 at 10:19 am

    These sound heavenly.

  • Reply Averie @ Love Veggies and Yoga October 7, 2011 at 10:28 am

    Omg. This looks…divine!

    I love butterscotch
    And I love bourbon or rum in desserts
    And caramel sauce

    And I live in San Diego. This is worth the drive to LA for, seriously.

    And yes it’s been raining here too. No A-games. Just a lot of car crashes and fender benders on the roads.

    Yes Patti scares me a little, but in a good way. I love the show and it’s always DVRed!

  • Reply Jessica @ How Sweet October 7, 2011 at 10:44 am

    Um I definitely need this. Bourbon is like bacon… makes everything better!

    • Reply Adrianna October 7, 2011 at 9:53 pm

      You speak the truth.

  • Reply Kathryn October 7, 2011 at 1:01 pm

    This is like the best combination of flavours ever!

  • Reply A Zesty Bite October 7, 2011 at 1:35 pm

    Bourbon makes anything better! That looks divine.

  • Reply d.liff @ yelleBELLYboo October 7, 2011 at 1:50 pm

    Looks delightful! I was always scared of alcohol in my desserts because my grandmother used to dump booze in everything. But then I tried this honey cake – – and now I’m going to start trying it again!

    And don’t be scared of the Millionaire Matchmaker… my family friend was on the show 2 or 3 times and he said it’s basically all scripted and fake πŸ™‚

  • Reply Heather (Heather's Dish) October 7, 2011 at 2:11 pm

    I have no words…I just think I would eat the whole batch by myself! No need to share πŸ™‚

  • Reply Annie @ Annie's Cooking Lab October 7, 2011 at 2:22 pm

    Oh man, those looks sooo good! I’m not sure I’ve ever had caramel and butterscotch together before- but I love both flavors, so combining them sounds like a good plan to me!

  • Reply Sharon October 7, 2011 at 4:16 pm

    I happen to think that budino at pizzeria mozza is the dessert of the gods, and have been obsessed with it since my first bite. I finally managed to make a version of it that came tantalizingly close, with rum in place of your bourbon, and added a crushed biscotti crust at the bottom of the glass. Heaven! But now I realize I was missing the toasted nuts…damn!

  • Reply AngelHeadedHipster October 7, 2011 at 4:42 pm

    It’s been far too long since I’ve made homemade pudding. This looks delicious and the presentation is gorgeous!

  • Reply Rachel @ The Avid Appetite October 7, 2011 at 4:44 pm

    oooooh my! These look unbelievable. I love butterscotch!

  • Reply TheFromagette October 7, 2011 at 5:14 pm

    I think Patti is a breath of fresh air!! Mind you, I wouldn’t want to be on the receiving end…but she speaks the truth πŸ™‚

  • Reply Michelle October 7, 2011 at 5:15 pm

    Butterscotch Budinos are worth traveling for. Bourbon always makes everything better.

  • Reply Amy @ Elephant Eats October 7, 2011 at 6:09 pm

    I love pudding! This combo sounds delicious. And you know, pudding doesn’t have to be eaten cold…I happen to like it equally as much hot (as in straight outta the pot!). Really just depends on how I’m feelin.

    • Reply Adrianna October 7, 2011 at 9:54 pm

      Oh I ate some of it warm and it was pretty amazing.

  • Reply Lisa @ The Cooking Bride October 7, 2011 at 6:21 pm

    Yes, The Millionaire Matchmaker lady is very intimidating. And yes, bourbon is good in just about everything.

  • Reply New York Diaries October 7, 2011 at 7:22 pm

    (in a small confession, I’m admittedly writing this comment without reading the full post…I just couldn’t help myself)

    BUT! Those are (perhaps) the cutest desserts I have ever seen. Seriously. I think you have outdone yourself this time! And the look yummy too.

    (now, I will go back and finish reading the post!)

  • Reply Val October 7, 2011 at 7:29 pm

    I already love pudding, but oh my, butterscotch AND caramel?! And purely based on this post, I had to get myself some more Weck jars, as I did not have the tiny rounded ones.
    This, a snifter of (any) booze, and a fire almost make up for winter coming.

  • Reply Leannwoo October 7, 2011 at 8:14 pm

    She is completely & totally scary! I wouldn’t want to get on her bad side EVER!

    Ps, pudding looks yummmm!!!

  • Reply LaurenBux October 7, 2011 at 9:30 pm

    This looks devine! What a wonderful fall comfort food!

    …and thanks for making me really hungry for some quality pizza!

  • Reply Natalie October 8, 2011 at 1:48 am

    YUM! This recipe looks so good!

  • Reply Dana B October 8, 2011 at 2:26 am

    excellent! I’ll have mine with Elijah Craig please πŸ™‚

  • Reply Lisa October 8, 2011 at 2:43 am

    OMG! This looks soo delicious. I love bourbon too!

  • Reply Jessica October 8, 2011 at 2:43 am

    This might be the cutest pudding I’ve ever seen. It looks heavenly.

  • Reply Patricia October 8, 2011 at 2:44 am

    Heheheh! Patty is definitely scary. But I think that’s the point. You make me laugh. A lot.

  • Reply France October 8, 2011 at 9:04 pm

    I love the sound of this pudding. It sounds amazing!! Caramel and Whiskey…well that’s just a millionaire match….

  • Reply Stephanie S. October 8, 2011 at 9:52 pm

    Those weck jars are the cutest! Where did you find them!!??

  • Reply Katherine Martinelli October 8, 2011 at 10:17 pm

    That woman scares me too. A lot. Also, I love Mozza and LOVE their butterscotch budino! Serious love. I cannot wait to try your version.

  • Reply Jesica @ Pencil Kitchen October 8, 2011 at 11:18 pm

    Hmm… Bourbon… Something for us every other day!

  • Reply Sydney October 9, 2011 at 12:24 am

    Oh wow!! Those look delish and I don’t even like bourbon, or sweets for that matter either but I might just have to make these!!!!

  • Reply Rebecca October 9, 2011 at 1:14 am

    I am making these right now and my husband couldn’t be happier! FYI, the last ingredient in the caramel recipe is missing–it just says 1/4 cup, room temperature. Thanks for the recipe!

    • Reply Adrianna October 9, 2011 at 1:34 am

      Eeeee!! It’s all fixed now.

  • Reply [email protected] LivingOriental October 9, 2011 at 2:01 am

    I love caramel, and that looks just too perfect to eat! Love this recipe πŸ™‚

  • Reply Lora October 9, 2011 at 4:07 pm

    Butterscotch pudding is by far the best childhood indulgence that I love to give into every now and then. I will have to wait for company to come over because I know if I make this recipe I am in severe danger of eating it all in one go!

  • Reply Diana October 10, 2011 at 1:58 am

    Those puddings look gorgeous, I love any dessert spiked with booze. The weck jars are great, I just treated myself to a bunch and need to find a reason to use them. I have to agree the millionaire matchmaker is super scary. She is always yelling at people and I’ve also noticed she really hates red heads, which I happen to be.

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  • Reply Kathrin October 11, 2011 at 7:58 am

    I want to do this right noow! πŸ˜€ And with the jars, it looks so cute!

  • Reply Tami October 11, 2011 at 12:55 pm

    Omg, I just found your site and I want to make EVERYTHING! You are such a doll and we should be besties!! P.S. In bestie land, being all “Lisa Frank” is a compliment. πŸ™‚

    Q: My hubs loves his Jack Dagnils sauce. Would JD be good in this rec?

    Thank you!!!

    • Reply Adrianna October 11, 2011 at 6:13 pm

      We are friends. Duh. That’s how this whole blogging thing works. That’s why it’s awesome. And I love Lisa Frank…so thank you! πŸ™‚ To answer your question: Jack Daniels is not considered a bourbon whiskey…it’s just whiskey. BUT it should be fine. It’d start with adding two tablespoons and go from there. Three might be a bit too strong.

  • Reply Maia October 12, 2011 at 3:18 pm

    Osteria Mozza is my favorite restaurant in LA – just this year, we went for Valentine’s Day AND my 30th birthday, and once or twice just because! I know exactly the dessert you are referring to. Thanks for sharing this recipe!

    And by the way… one of my other favorite restaurants is actually in Costa Mesa, across the street from South Coast Plaza (should you ever be shopping down there and get hungry). It’s called Pizzeria Ortica. They have a dessert that’s similar to the Mozza pudding you describe do lovingly above. Also served in a glass jar, it’s half caramel pudding and half dark chocolate pudding, with a layer of salted caramel and whipped cream on top.

  • Reply Tami October 12, 2011 at 7:16 pm

    Okee, thanks!! I’ll give it a whirl!

  • Reply Shanin October 14, 2011 at 8:37 pm

    Where did you get the cute jars?

    • Reply Adrianna October 14, 2011 at 11:45 pm

      I got them at Heath Ceramics. They’re also available at Terrain. Here’s a link!

      Weck Jars

  • Reply molly October 17, 2011 at 3:17 am

    oh my, i have met my buttery-scotchy match…

    heck yeah.

  • Reply Julia October 20, 2011 at 5:54 pm

    The only down side of fashion in LA when it rains: the whole ugg boot/mini skirt thing. WT eff??? I don’t get it… Oh well. It’s kinda a gloomy day today. Maybe I’ll make this for dinner…I mean dessert. Looks fantastic!

  • Reply Carolyn December 5, 2011 at 3:13 am

    how long do you suggest cooling the caramel sauce before layering it on top of the pudding? thanks!

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  • Reply Abby December 19, 2013 at 8:23 am

    Could I make this a day ahead of time? Thinking about making it for Christmas dessert. It looks divine!!!

  • Reply Heather August 16, 2014 at 11:48 am

    I made this dessert and will do so again. It’s an excellent pudding. I used three tablespoons of bourbon instead of three teaspoons (with just teaspoons, I couldn’t taste the bourbon at all), and it still set well and tasted boozy. Thanks for the fabulous recipe!

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