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Dec 30, 2011 10:52 AM

Butterscotch Pudding

A place by me makes this great butterscotch pudding that has this great burnt taste throughout the pudding, it is rich and delicious (and not really burnt i just dont know another way to describe the flavor)

I was wondering if anyone has a great homemade butterscotch pudding reciepe that they wouldnt mind sharing and / or how do they get that flavoring in the pudding

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  1. A dash of liquid smoke in your pudding mixture will give it that smoky burnt flavor. Just a dash, and no more. Otherwise you'll feel like you're smoking a cigar instead of eating pudding.

    4 Replies
    1. re: ipsedixit

      ahh thanks - i always wondered what that was

      was talking about FnB's butterscotch pudding, had a craving for it all of a sudden

      hope i can make mine like theirs

      1. re: Dapuma

        I'm a sucker for their chocolate bread pudding.

      2. re: ipsedixit

        agree, the hole in the liquid smoke little bottle is tiny and I'd start with one drop, taste, and go from there.
        that stuff is so pungent it can take your face off :/0

        1. re: iL Divo

          There should be a Surgeon General's warning label on the bottle ...

        this recipe I highly recommend (minus the peanut garnish tho-tried both ways and peanuts distracted).

        Before I'd use the liquid smoke suggestion, I'd go bourbon.

        9 Replies
        1. re: HillJ


          I like that.
          I have an unopened very expensive I think it's single malt scotch from Scotland.
          I think a Tb of that in there would be delightful

            1. re: iL Divo

              I am going to try this one right now, just got all the stuff

              will let you know how it turns out - thanks so much

              1. re: Dapuma

                which one did you decide on, Dapuma? David's recipe or the cozy kitchen version?

                1. re: HillJ

                  I did the cozy kitchen recipe and it turned out great

                  The caramel that i made had that burnt flavor I was looking for so it wasn't the liquid smoke after all

                  The only difference that i did from the listed recipe was that instead of the casadone sugar (which i couldnt find) i had dark muscavado sugar which i thought would be nice because of the higher molasses content, and it turned out great

                  Also because the muscavado sugar always clumps up a run it through the spice blender to make it almost a powder, it seems to blend better with the butter when i do that - i just measured it out to the weight on the recipe

                  At the end i put it through a fine mesh sieve to make sure if was very smooth before putting in the ramekins - also tastes better then next day versus a few hours later so if you have the time to make this one try it the day ahead of time...but we couldn't wait that long to try it for the first time :)

                  1. re: Dapuma

                    Wonderful. I am delighted to hear you had good results and join me in the type of butterscotch pudding worth the time!!! I agree about the pudding tasting better a day or two later as well. I usually make one large ramekin in a water bath.

            2. re: HillJ

              ok that's it! I'm trying this when I get home, gotta get whole milk though first..."WalMarchay, here I come"

              1. re: iL Divo

                Too funny, I hope you enjoy the pudding iLD!!

            3. Dap

              "and not really burnt i just dont know another way to describe the flavor"

              is it smokey?

              1. It sounds as if they may burn the sugar a bit before making the pudding.

                1. I suspect they may take the initial butterscotch sauce darker than most places. I wouldn't add smoke unless you want a smokey flavor IMO. Some people do add a dash of soy sauce or sesame oil for a earthy flavor. Coffee can also lend flavor.

                  Here is a good recipe