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Salted Butterscotch Pudding Recipe

This Salted Butterscotch Pudding is velvety sweet with an added sprinkle of sea salt to bring out all of the flavors. Recipe courtesy Chef Louise of Geez Louise!.

Servings: 6

Active time: 12 minutes

Total time:


  • 4 Tbsp organic unsalted butter
  • 1 c packed dark brown organic sugar
  • 1 tsp sea salt
  • 2 1/2 c whole milk
  • 3 Tbsp cornstarch
  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 1 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1 Tbsp whiskey, bourbon, or scotch (optional)
  • 1 tsp vanilla extract


  1. Heat a medium sauce pot over low/medium heat. Melt the butter and then add in the sugar and salt. Stir to combine and cook for about 30 seconds. Remove from heat.
  2. In a small bowl, whisk together the cornstarch with about 1/2 cup of the milk until smooth, then whisk in the eggs until completely combined.
  3. Return the pot to the stove top over low/medium heat. Whisk in the remaining milk until completely combined with the sugar, then very slowly whisk in the milk-egg-cornstarch mixture into the pot. Whisk until completely combined and bring up to a low boil. Once the pudding begins to bubble, reduce the heat to low and continue whisking for 1 - 2 minutes, until the pudding thickens and is like the consistency of melted ice cream or thin pancake batter.
  4. Remove from heat and stir in the vanilla and optional whiskey.
  5. Pour into 4-6 small serving glasses and chill for at least 4 hours before serving.
  6. Serve chilled with a dollop of fresh whipped cream.

Nutrition Facts

Serving Size (1/6 of recipe)
Total Servings 6

Amount Per Serving:

Nutrition Category Amount
Calories 320
Calories from Fat 120
Total Fat 13g (20% DV)
Saturated Fat 7g (35% DV)
Trans Fat 0g
Cholesterol 120mg (40% DV)
Sodium 540mg (23% DV)
44g (15% DV)
Dietary Fiber 0g (0% DV)
Sugars 40g
Protein 6g
Vitamin A 8%
Vitamin C 0%
Calcium 15%
Iron 4%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.