La Luce Butterscotch Pudding Recipe

  • La Luce butterscotch pudding

    La Luce Butterscotch Pudding Recipe

    Yield: 6 servings



    • 10 ounces of heavy cream
    • 4 ounces of muscovado sugar
    • 2 ounces of Macallan 12 year old scotch
    • ½ ounce of cornstarch
    • 3 brown egg yolks
    • ½ ounce of vanilla extract
    • 2 ounces of heavy cream
    • 1 pinch of iodized salt
    • 2 ounces of Plugra butter



    • Boil cream, muscovado sugar, and scotch
      Muscovado, is a type of partially refined to unrefined brown sugar with a strong molasses content and flavor. It is technically considered either a non-centrifugal cane sugar or a centrifuged, partially refined sugar according to the process used by the manufacturer.
    • Mix 2oz. of cream with cornstarch until smooth. Add yolks, vanilla and salt until smooth
    • Temper yolk mixture with hot cream mixture
    • Bring to a boil, stirring constantly and cook for 60 seconds after it starts boiling
    • Remove from heat. Pour into a large container and blend with a hand mixer for two minutes
    • Add in diced Plugra butter, mix with hand mixer an additional 2 minutes
    • Pour in container and place plastic wrap directly on top to prevent film from forming
    • Refrigerate


    You can serve this Butterscotch Pudding with sugar cookies or chocolate toffee.


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