I love butterscotch pudding, but all the recipes I’ve encountered seem insipid, lacking in both flavor and character. I began experimenting and discovered that by adding a deep-colored caramel to the mixture I got the complex flavor I sought out. The result: caramel-butterscotch pudding.

What is the difference between caramel and butterscotch, you may ask? Taste-wise they are very similar. In general, caramel is made with white sugar, while butterscotch is made with brown sugar. However, even this definition is murky and doesn’t hold true in all cases. For example, caramel icings are generally made with brown sugar.

Anyway, here’s the result of combining the two in a creamy and rich pudding.

This pudding works best if made in a double boiler. In the top of the boiler blend together, with a whisk, cornstarch, flour, and salt. The mixing of both flour and cornstarch ensures thickening and elicits a more velvety, refined texture. Gradually, whisk in cold milk and beat until smooth. Set aside.

In another saucepan, boil the brown sugar (I use dark brown for a more intense flavor) and water. Add milk and cream, and bring back to the boil. Remove from the heat, and let it sit until room temperature.

In another small, heavy saucepan, combine the white sugar and water. Place over medium-high heat and boil until the mixture becomes a light caramel color.

Continue to boil until the mixture begins to darken. Remove from heat before it turns mahogany-colored. The caramel will continue to darken even off the heat. If it reaches mahogany on the heat it will darken too much and impart a bitter taste to your pudding. If this should accidentally happen (and it has happened to me), use only a small amount of the caramel in the final mix.

Averting your face to avoid painful splattering, beat in the heavy cream with a whisk, and set aside to cool.

Beat the brown-sugar mixture into the cornstarch-flour mixture in the top of your double boiler. Then beat in the caramel mixture. Bring the lower part of the double boiler to a fast simmer, and place the upper part over the water. Cover and cook, untouched, for 8-10 minutes until thickened . Remove the cover.

Beat the egg yolks and gradually beat in about a cup of the hot mixture into the yolks. If you pour in too much hot mixture too quickly, the egg yolks with scramble. When well blended add a little more hot mixture, then pour it all back into the top of the double boiler and cook for 3-5 minutes, carefully watching so the yolks don’t curdle. If they do, you can save the mixture by forcing it through a sieve.

When the pudding is thickened, pour into a bowl and gently beat in the unsalted butter a tablespoon at a time. Then stir in the vanilla. Gently stir every few minutes to keep the mixture from forming a skin. When it reaches room temperature, press plastic wrap onto the mixture and refrigerate until fully set.

Serve with whipped cream.

To print the recipe, click here.