Bourbon Butterscotch Puddings with Bourbon Pecans


Prep time: 30 minutes (plus 2 hours cooling time)
Cook Time: 20 minutes
Total time: 50 minutes

Servings/Yield: 6 Servings

When we created this recipe we couldn’t help but keep in mind Mark Twain’s admonition that “too much of a good thing is bad, but too much good whiskey is barely enough.” You’ll find plenty of rich bourbon flavor in the pudding, caramel, and whipped cream in these decadent butterscotch puddings. We topped them off with Santé Bourbon Pecans for a nutty crunch, because that seemed like just enough.


For the Pudding:

  • 6 tablespoons salted butter

  • 1 cup packed dark brown sugar

  • 1½ cups whole milk

  • 1 cup heavy cream

  • 5 large egg yolks

  • ¼ cup cornstarch

  • ¼ teaspoon fine sea salt

  • 2 tablespoons bourbon


For the Caramel:

  • 1 cup sugar

  • 1½ teaspoons light corn syrup or cane syrup

  • ½ teaspoon fine sea salt

  • ½ cup heavy cream

  • ¼ cup bourbon


For the Whipped Cream:

  • 1 cup heavy cream

  • 1 tablespoon sugar

  • 2 teaspoons bourbon


1 cup SantéⓇ Bourbon Pecans, roughly chopped


  1. In a large saucepan melt butter over medium heat. Allow butter to cook, swirling the pan occasionally, until butter is browned and fragrant. Stir in sugar until incorporated, then whisk in milk and cream.

  2. In a medium bowl whisk together egg yolks, cornstarch, and salt. Whisk about 1 cup of hot milk mixture into egg mixture, then whisk egg mixture into milk mixture in saucepan. Cook, stirring constantly, until pudding thickens. Take off heat and whisk in bourbon.

  3. Divide pudding between 6 small glass cups or jars, cover, and refrigerate until cold, 2 hours.

  4. For caramel, in a large saucepan combine sugar, ¼ cup water, corn or cane syrup, and salt. Bring to a boil over high heat, stirring to dissolve sugar. Reduce heat to medium and cook, swirling pan occasionally, until sugar syrup is a deep amber color. Take off heat and whisk in cream. When cream is fully incorporated, whisk in bourbon. Pour into a bowl and let cool to room temperature.

  5. For whipped cream, in a large bowl or a stand mixer with the whisk, combine cream, sugar, and bourbon. Beat on medium speed until cream is stiff but not grainy.

  6. To serve, top each pudding with a ¼” thick layer of caramel, a spoonful of whipped cream, and a sprinkling of pecans.

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