In the Kitchen: Butterscotch Pudding

Discover Newport brought us Chef Joe Simone of Simone’s to show us how to make their Butterscotch Pudding.


1 cup dark brown sugar
4 tbsp cornstarch
Generous pinch salt
4 cups heavy cream
4 tbsp unsalted butter
1 tbsp vanilla extract to taste

butterscotch pudding ingreds


I like to use a silicone whisk for this recipe.

1. Add the dark brown sugar, cornstarch and salt to a medium sized saucepan and whisk to combine.  Continue whisking as you add the cream.

2. Set the pan over medium heat and slowly bring to the simmer, whisking and stirring often, scraping around the edges with a high temp rubber spatula.

3. When the mixture approaches a simmer, whisk constantly until thickened making sure you scrape the sides of the pan.  This should prevent lumps!

4. When thickened, off the heat and whisk in the butter and vanilla.  Transfer to 8 custard cups (or one large bowl) and refrigerate for up to 3 days.  Serve cold with whipped cream.

pudding finsihed

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