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Dovetail’s Butterscotch Pudding

By Pastry Chef Vera Tong
(Yield: 8 portions)


  • Sugar ¾ cup
  • Water ¼ cup
  • Heavy Cream ¼ cup
  • Muscavado Sugar ½ cup
  • Cornstarch  ½ cup
  • Kosher salt 1 ½ teaspoons
  • Milk 3 cups
  • Egg Yolks 4
  • Unsalted Cold Butter 4oz and 2 tablespoons
  • ¼ cup Scotch
  • Vanilla Extract 1 teaspoon

Caramelize sugar and water in a heavy bottomed sauce pot until color is deep amber. Meanwhile, heat heavy cream in another saucepan. Slowly add to caramel. In a 4-quart saucepot, combine muscavado sugar, cornstarch, salt, milk, yolks and caramel. Cook on medium flame, whisking constantly until very thick. Immediately transfer pudding to a separate container. Add butter and stir until completely emulsified. Add scotch and vanilla and mix until uniform in texture. Pour into 4 oz ramekins and set in refrigerator for 4 hours (If you prefer not to have a skin on the top, place a piece of plastic wrap directly on top of the pudding).

Ingredients to serve:

  • Heavy Cream 1 cup
  • Sugar 1 tablespoon
  • Ground Cardamom 1 teaspoon

Whip 1 cup of heavy cream with 1 tablespoon of sugar and 1 teaspoon of ground cardamom until soft peaks.  Then serve immediately.

Phone: (212)362-3800
Address: 103 West 77th St., nr. Columbus Ave.

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