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You are here: Home / Dessert / Creamy and Rich / Whisky Butterscotch Pudding

October 15, 2011

Whisky Butterscotch Pudding

Whisky Butterscotch Pudding

Last week, I watched The Food Network’s Melissa d’Arabian make a Spicy Butterscotch Pudding on her cooking show, Ten Dollar Dinners. Until I saw this, my opinion of butterscotch was meh, but turned into something I suddenly needed in my life, so I put on my vegan thinking cap and came up with this recipe. The end result was a beautiful golden-colored pudding, with an incredibly silky texture and a subtle scent of whisky. A modest sprinkle of coarse sea salt over the top upon serving transformed this pudding into a perfectly balanced fall dessert.

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Whisky Butterscotch Pudding

WHISKY BUTTERSCOTCH PUDDING


  • Author: olivesfordinner.com
  • Yield: 2 servings 1x
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Ingredients

  • 1/2 cup Earth Balance
  • 3 tsp Ener-G
  • 3 TB cornstarch
  • 1 1/2 cups unsweetened soymilk
  • 1 cup soy creamer (I used So Delicious Coconut Creamer)
  • 1/2 cup palm sugar
  • 1/2 cup dark brown sugar
  • 1 TB whisky
  • coarse sea salt, for serving

Instructions

  1. In a medium-sized saucepan, melt the Earth Balance over low heat.
  2. In a medium-sized bowl, combine 1 cup of the soymilk with the cornstarch and Ener-G and whisk until there are no lumps left. Add the mixture to the saucepan with the melted Earth Balance and whisk until well combined. Increase the heat to medium-low.
  3. In the same medium-sized bowl, combine the remaining 1/2 cup soymilk, creamer and sugars. Whisk until there are no lumps left. Add that mixture to the saucepan and whisk frequently. Once it comes to a small boil, remove it from the heat.
  4. Add in the whisky and transfer the pudding to the refrigerator to chill. (It will thicken as it cools.)
  5. Serve with a sprinkle of the coarse sea salt.

Did you make this recipe?

Tag @olivesfordinner on Instagram and hashtag it #olivesfordinner

Filed Under: Creamy and Rich, Dessert Tagged With: holiday, vegan mofo, veganized classics

Reader Interactions

Comments

  1. foodfeud says

    October 16, 2011 at 12:15 am

    OMG! This sounds soo amazing. I used to love butterscotch pudding as a kid but the whiskey flavor must really take this to another level. Awesome! It looks so creamy and thick.

    Reply
  2. erinwyso says

    October 16, 2011 at 12:39 am

    Thanks foodfeud! I decided to add the whisky instead of vanilla extract at the last minute and glad I did — it really worked well with the other flavors. : )

    Reply
  3. celyn says

    October 16, 2011 at 2:21 am

    Yum! This sounds most delicious!

    Reply
  4. Vegiegail says

    October 16, 2011 at 4:49 pm

    That sounds amazing! I have missed butterscotch pudding, and I cannot wait to try this!

    Reply
  5. Sarah says

    October 16, 2011 at 5:41 pm

    This looks amazing! everything is better with some whiskey in it!

    Reply
  6. jd says

    October 20, 2011 at 8:36 am

    Are you serious with this?! I am SO ready to lick my computer screen right now…

    Yum!

    Reply
  7. erinwyso says

    October 20, 2011 at 10:27 am

    thanks jd!

    Reply
  8. Leila A. Fortier says

    November 3, 2013 at 11:50 am

    Oooops! I almost forgot to log this one in! I made it a week or so ago, as my husband is a big fan of scotch whiskey, so I thought I would make it as a simple desert. I LOVE the contrast of adding sea salt over the top! That was a genius move for flavorful dimension! I think I am going to try your whiskey candies sometime soon too…you know, as marriage collateral;)

    Reply
    • erinwyso says

      November 3, 2013 at 1:22 pm

      So happy you liked, Leila! I don't really like drinking whisky, but I think it tastes so nice in desserts!

      Reply

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Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

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Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

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