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Butterscotch Pretzel Pudding Cups

Author Rebecca Lindamood


For the Butterscotch pudding:

  • 3/4 cup dark brown sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon kosher or sea salt
  • 4 large egg yolks
  • 3 cups whole milk
  • 1 1/2 teaspoons pure vanilla extract
  • 1 tablespoon unsalted butter

To garnish:

  • 3/4 cup crushed salted pretzels
  • 1 1/2 cups whipped cream or thawed frozen whipped topping
  • 6 small pretzel twists


  • In a 2 to 3 quart sized saucepan, whisk together the brown sugar, cornstarch, and salt until evenly coloured. Slowly whisk the milk and egg yolks together and slowly drizzle the egg mixture into the pan holding the sugar mixture while whisking briskly. Place the pan over medium heat and whisk constantly while bringing to a boil. When it reaches the boil, drop the heat to LOW and stir constantly for 1 minute, or until thickened and the whisk leaves ribbony marks behind it as you stir. Remove from the heat and pour through a fine mesh sieve into a heat proof bowl or large measuring cup. Stir in the butter and vanilla until the butter is fully melted.
  • Divide the pudding evenly between 6 jelly jars or small bowls. It should fill the jelly jars up about 2/3 of the way. Cover the surface of the pudding with a piece of plastic wrap and refrigerate until thoroughly chilled. Remove the plastic wrap and top each serving with 2 tablespoons of crushed pretzels, about 1/4 cup of whipped cream, and one small pretzel twist. Serve immediately.