Jar Restaurant’s Butterscotch Pudding Recipe

Jar’s Butterscotch Pudding | Photo: Lisa Thompson

Suzanne Tracht, chef at Jar Restaurant, offers her elevated take on a classic dessert for those who’d like to bring some sweetness into their quarantine cooking adventures. The pudding is also available for takeout or delivery, along with a full à la carte menu, cocktail kits, and wine.

Makes 8-10


1 1/2 cups sugar

1/2 cup water 

2 teaspoon kosher salt

3 1/4 cups cream

1 3/4 cups milk

2 eggs

4 egg yolks

1/4 cup plus 1 tablespoon corn starch

6 tablespoons butter

2 tablespoons spiced rum


In a medium pot over medium high heat cook brown sugar, water salt. In the mean time combine cream and 1 cup of milk. Set aside. In another bowl mix eggs, yolk, corn starch and the remaining 3/4 c of milk.  Once the sugar has cooked to a medium dark caramel add butter and cook until it has a light red hue. Add cream mixture. It will seize continue mixing until it becomes smooth. Temper the egg mixture and add to pot.  Mix until it thickens.  Remove from heat and add rum. Strain through a fine mesh and pour into desirable vessel.  Let cool slightly, cover with plastic wrap and refrigerate.  Serve with salted caramel sauce and whipped cream.


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over 3 years ago

If anyone is considering making this recipe, go for it. I’ve been on the hunt for the best butterscotch pudding, and I think this is it for me! I was hooked on the unbelievable butterscotch pudding by sallysbaking, but after trying this one, the flavor plus ease and quickness of the recipe blows the others out of the water. At first, I was worried I’d mess it up, as Suzanne’s directions are nowhere near as detailed as others, but if you just relax and follow the recipe as written, it is perfect! I always multiply this recipe by 1.5 and use a scale for measuring my ingredients. In particular, the method of adding some of the liquid to the egg/cornstarch mixture before tempering reduces the need for someone else to hold the bowl as you temper the eggs. That is always the most stressful part of custard recipes for me.
I like to measure out all of the liquid, use what I need in the egg mixture, and then microwave the rest. That way, once you add it to your melted sugar/butter, it doesn’t seize and comes back to temperature much faster! I also always use brown sugar, not white, as i like the depth of flavor a little molasses adds. Hope this helps someone! Thank you Suzanne and Shauna Burke for sharing!


about 4 years ago

The recipe calls for sugar, the instructions say brown sugar??? If brown sugar do you use light or dark?


over 3 years ago

I know you asked 7 months ago, but in case you were still interested- you can make this with white, light brown, or dark brown sugar. Technically (from what I understand) using white would actually be caramel, rather than butterscotch. But light or dark brown sugar comes down to preference. I will use either. Both are fantastic. Dark has a wee bit of a deeper flavor and color in the finished product. I most often have light brown sugar on hand so thats what I use. I’ve tried adding molasses to white sugar as a sub, but the flavor is not as appealing to me personally.

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