Butterscotch Pudding with Candied Walnuts | a2 Milk® USA Recipes
Butterscotch Pudding with Candied Walnuts | a2 Milk® USA Recipes

Butterscotch Pudding with Candied Walnuts

Difficulty: Moderate

Preparation: 5 mins

Cooking time: 25 mins

Servings: 6



  • ¼ Cup Butter
  • ½ Cup Cane sugar
  • ½ Cup Brown sugar
  • 3 Cups a2 Milk® Whole (divided)
  • 1 Tbsp. Dark rum (optional)
  • ¼ Cup Corn starch
  • 6 Large egg yolks, whisked
  • ½ tsp. Coarse salt
  • 2 tsp. Vanilla extract

Candied Walnuts

  • 2 Cups Walnuts
  • 1/3 Cups Maple syrup
  • 1 tsp. Vanilla extract
  • 1/4 tsp. Salt
  • Natural cane sugar, for finish
butterscotch pudding


  1. Prepare a baking sheet with parchment paper as well as 6 dessert cups or lidded jars for filling.
  2. In a stock pot, melt the butter and sugars together over medium-low heat.
  3. Once the sugar begins to liquefy, add 1 cup of milk. Whisking, cook the milk mixture until thickened.
  4. Add another ¾ cup milk (reserving the last ¼ cup) and the rum (if using). Reduce the heat to low to avoid burning, whisking frequently.
  5. In a separate bowl, combine the cornstarch and the remaining ¼ cup of milk. Incorporate the eggs, salt, and vanilla. To temper, slowly add 1 cup of the hot milk mixture while whisking.
  6. Add the tempered mixture back into the stockpot and continue to whisk.
  7. Increase the heat. As soon as the pudding thickens, remove it from the heat.
  8. Pour the pudding into the dessert cups or jars. Chill until cool and fully set, about 30-60 minutes.
  9. Begin making the candied walnuts by adding the walnuts, syrup, salt, and vanilla to a hot skillet. Whisking constantly, cook for 3-4 minutes until the mixture is caramelized.
  10. Pour the mixture onto the center of the parchment paper. Using two forks, work quickly to spread the clusters outward.
  11. Sprinkle with natural cane sugar and allow to harden at room temperature.
  12. Once the pudding has cooled, garnish with candied walnuts to serve.
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Allergens:  Milk, eggs, tree nuts (walnuts)
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