Ingredients
Method
- In a medium saucepan over medium heat, combine 2 cups milk and sugar. Whisk until sugar dissolves, about 2 minutes. Do not let it boil yet.
- While the milk warms, whisk cornstarch with the reserved cold milk in a small bowl until completely smooth and no lumps remain. Set aside.
- Once the milk is hot but not boiling (small bubbles forming around edges), reduce heat to medium-low. Pour in the bourbon and stir in the butter cubes one at a time, waiting for each to melt before adding the next.
- Slowly drizzle in the cornstarch slurry while whisking constantly. Continue whisking for 3–5 minutes until the mixture thickens noticeably—it should coat the back of a spoon and leave a clean trail when you draw your finger through it.
- Remove from heat. Stir in vanilla extract and salt. Taste and adjust bourbon if desired (add another splash if you want more kick).
- Pour into serving bowls or ramekins. Let cool at room temperature for 10 minutes, then cover with plastic wrap pressed directly against the surface to prevent a skin forming. Chill for at least 2 hours before serving, or warm gently in the microwave for individual portions (about 45 seconds per bowl).
- Serving tip: A small pinch of flaky salt on top just before serving makes all the difference. It brightens up the sweetness and deepens the bourbon flavor.
Nutrition
Notes
This version earns its keep in my rotation because bourbon plays well with butterscotch's deep caramel notes without overwhelming them. I add a splash of vanilla at the end and finish each bowl with a pinch of flaky salt, which makes the whole dish taste more complicated than it actually is. The best part? You can make it an hour ahead and serve it warm or cold.