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Butterscotch Pots d'Or

Butterscotch pudding with easy butterscotch candy peanut praline.


Butterscotch Pudding:

3 Tablespoons Salted Butter

1/3 cup packed Dark Brown Sugar

1/2 cup Heavy Cream

1 1/2 cups Whole Milk

3 Tablespoons Corn Starch

2 Egg Yolks

1 teaspoon Irish Whiskey

Butterscotch Candy Peanut Praline:

12 Butterscotch Candy Disks

1/4 cup Peanuts, chopped



  • In a small bowl whisk together 1/4 cup milk, corn starch and egg yolks. Set aside.

  • In heavy bottomed saucepan, over medium heat, melt together butter and brown sugar. Heat until bubbling and fully homogenized.

  • Remove from heat and carefully stir in cream. It will bubble vigorously and the sugar will seize up.

  • Return to the heat and stir in remaining 1 1/4 cups of milk. Bring to a simmer.

  • Whisk cornstarch mixture again to ensure it's uniform, them whisk in 1/4 cup of the hot cream mixture to temper the eggs.

  • Wisk tempered mixture into the cream mixture and continue to cook until thick.

  • Remove from heat and pour into a bowl or individual serving pots. Cover pudding with a film of parchment to prevent a skin.

  • Once it has cooled to room temperature, store refrigerated.


  • Preheat oven to 350.

  • Line a baking sheet with parchment or a cupcake tin with cupcake liners.

  • Fill liners or arrange on baking sheet the butterscotch candy disks.

  • Put into the oven for 9 minutes. They should be melted and beginning to bubble.

  • Sprinkle melted candies with chopped peanuts.

  • Place back into the oven for 1 minute, then remove and allow to cool.


  • Top pudding with praline disks.

  • Disks can be left whole or chopped up. I like a combo of chopped up praline with one whole disk.

  • Do not add praline topping ahead of serving, as the candy will liquify if it is allowed to sit for a long duration in the pudding.

Makes 4-8 servings.

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