Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 tbsp unsalted butter
- 1 cup packed dark brown sugar (220 g)
- 2 cups whole milk, divided
- 1 cup heavy cream
- 4 tbsp cornstarch (32 g)
- 3 large egg yolks
- 1/2 tsp kosher salt + flaky salt to finish
- 2 tsp vanilla extract
- 1 tbsp bourbon (optional)
- 2 cups crushed vanilla wafer cookies (about 90 g)
- 1 cup salted, roasted peanuts, roughly chopped
- Optional: 1 cup softly whipped cream
Do This
- 1. Crush wafers and chop peanuts; set out 6 small jars.
- 2. Brown butter in a saucepan (5–6 minutes) until nutty; whisk in brown sugar + 2 tbsp water; bubble 2 minutes.
- 3. Heat 1 1/2 cups milk + cream + kosher salt until steaming. In a bowl, whisk yolks, cornstarch, and remaining 1/2 cup cold milk.
- 4. Whisk hot milk into the brown-sugar-butter; return to a simmer. Temper yolk mixture with 1 cup hot liquid; whisk back into pot.
- 5. Cook, whisking, until thick and glossy (2–4 minutes). Off heat, stir in vanilla and bourbon; strain, cool, then chill 2 hours.
- 6. Layer in jars: wafers, pudding, peanuts; repeat. Top with whipped cream, extra crumbs, peanuts, and flaky salt.
Why You’ll Love This Recipe
- Real stovetop butterscotch with brown butter for deep, toasty caramel flavor.
- Salty-sweet layers: buttery pudding, crunchy peanuts, and nostalgic vanilla wafers.
- Make-ahead friendly—pudding chills in advance and parfaits assemble in minutes.
- Simple pantry staples; no gelatin, just eggs and cornstarch for a silky set.
Grocery List
- Produce: None
- Dairy: Unsalted butter, whole milk, heavy cream, large eggs (for yolks)
- Pantry: Dark brown sugar, cornstarch, vanilla extract, kosher salt, flaky sea salt, vanilla wafer cookies, salted roasted peanuts, bourbon (optional)
Full Ingredients
Brown-Butter Butterscotch Pudding
- 6 tbsp (85 g) unsalted butter
- 1 cup (220 g) packed dark brown sugar
- 2 cups (480 ml) whole milk, divided
- 1 cup (240 ml) heavy cream
- 4 tbsp (32 g) cornstarch
- 3 large egg yolks
- 1/2 tsp kosher salt
- 2 tsp vanilla extract
- 1 tbsp bourbon (optional)
Crunchy Layers
- 2 cups (about 90 g) crushed vanilla wafer cookies, coarse crumbs
- 1 cup (about 140 g) salted, roasted peanuts, roughly chopped
- Flaky sea salt, for finishing
Optional Softly Whipped Cream
- 1 cup (240 ml) heavy cream
- 1 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Pinch of kosher salt
Step-by-Step Instructions
Step 1: Prep jars and crunch
Set out six 8-ounce jars or glasses. Crush the vanilla wafers into coarse crumbs (a zip-top bag and rolling pin work well). Roughly chop the salted peanuts. If using whipped cream, chill a mixing bowl and whisk or beaters.
Step 2: Brown the butter
In a medium heavy-bottomed saucepan, melt the butter over medium heat. Continue cooking, swirling often, until the milk solids turn golden-brown and smell nutty, 5–6 minutes. Immediately whisk in the dark brown sugar and 2 tablespoons water. Cook, whisking, until the mixture looks glossy and syrupy, 1–2 minutes.
Step 3: Warm the dairy and make the slurry
In a separate small saucepan, heat 1 1/2 cups milk, the cream, and the kosher salt over medium heat until steaming but not boiling, 3–4 minutes. Meanwhile, in a bowl, whisk the egg yolks, cornstarch, and the remaining 1/2 cup cold milk until smooth with no lumps.
Step 4: Build the butterscotch base
Slowly whisk the hot milk-cream mixture into the brown-butter-sugar syrup. It may briefly seize; keep whisking and it will smooth out as it warms. Bring just to a gentle simmer over medium heat.
Step 5: Thicken the pudding
Whisk about 1 cup of the hot butterscotch mixture into the yolk-cornstarch slurry to temper. Then slowly whisk the tempered mixture back into the saucepan. Cook over medium heat, whisking constantly, until the pudding thickens, bubbles like lava, and coats a spoon, 2–4 minutes. Remove from heat and whisk in the vanilla and bourbon (if using).
Step 6: Strain, cool, and chill
Pour the pudding through a fine-mesh sieve into a clean bowl to catch any tiny curds or browned bits. Press plastic wrap directly onto the surface to prevent a skin. Cool at room temperature 20–30 minutes, then refrigerate until cold and spoonable, at least 2 hours.
Step 7: Layer the parfaits
If using, whip the cream with powdered sugar, vanilla, and a pinch of salt to soft peaks. Layer in each jar: a heaping tablespoon of wafer crumbs, a generous scoop of pudding, and a spoonful of peanuts. Repeat to reach the top. Finish with a dollop of whipped cream (optional), a sprinkle of crumbs, peanuts, and a few flakes of sea salt. Rest 5–10 minutes before serving for the creamiest texture.
Pro Tips
- Brown butter patiently: medium heat and frequent swirling prevent burning and unlock a deep, nutty aroma.
- Use cold milk for the cornstarch-yolk slurry to avoid lumps; strain the final pudding for a flawlessly silky finish.
- For crisp layers, start and end each parfait with crumbs, and scatter peanuts between pudding layers to act as a moisture barrier.
- Salt matters: a pinch of flaky sea salt on top sharpens the butterscotch and balances sweetness.
- Make it neat: transfer pudding to a piping bag or zip-top bag and snip the corner for tidy layering.
Variations
- Banana Split Throwback: Add thin slices of ripe banana between layers; drizzle with a touch of melted chocolate.
- Nut-Free Crunch: Swap peanuts for toasted coconut chips or crushed gluten-free cornflake cereal; use gluten-free vanilla cookies if needed.
- Mocha Butterscotch: Whisk 1 tsp instant espresso into the brown sugar in Step 2 for subtle coffee depth.
Storage & Make-Ahead
The pudding can be made up to 3 days ahead; keep refrigerated with plastic wrap pressed onto the surface. Assemble parfaits up to 24 hours before serving, but note the wafer crumbs will soften as they sit. For the crunchiest texture, layer just before serving and add peanuts at the last minute. Leftover assembled parfaits keep 2 days refrigerated.
Nutrition (per serving)
Approximate values for 1 of 6 parfaits (without optional whipped cream): 680 calories; 43 g fat; 62 g carbohydrates; 9 g protein; 1 g fiber; 41 g sugars; 360 mg sodium. Values will vary based on brands and exact layering.
