Butterscotch Oreo Parfait

Butterscotch Oreo Parfait


Butterscotch Oreo Parfait!

I just couldn’t get enough butterscotch pudding after the Butterscotch Oreo Cream Pie!

So this recipe definitely deserved another go!

Layers of creamy butterscotch pudding and crushed oreos.

Top it off with chocolate ganache  and pile it high with fresh whipped cream and toffee chunks and of course more Oreos!

Butterscotch Oreo Parfait

Butterscotch is one of those desserts that I think everyone really loves, but no one ever really makes.

I know for me it is a rarity but I’m not sure why!?

Just wait until you try it though! I will become commonplace I guarantee it!

It is essentially a butter based brown sugar pastry cream with a splash of scotch whisky.

Ok~ you can leave out the scotch whisky but where do you think the “scotch” part of the name BUTTER-SCOTCH came from? (*see notes at the bottom for more about Scotch/Whisky and click here for more info)

The one thing about making butterscotch similar to caramel sauce is that we are cooking sugar to super high temperatures and one single splash can burn you pretty severely!


I cannot stress this enough when cooking sugar!

But if you follow along as I demonstrate in the video tutorial you should be A-OK!

The following recipe is for the Butterscotch Pudding only, if you want to do everything as I show in the video for the layered glasses parfait style you will need 1 package Oreo cookies crushed (save 4 whole cookies for the garnish) ½ Recipe Whipped Cream and ¼ Recipe Ganache

5.0 from 2 reviews
Butterscotch Pudding Recipe
For those opposed to using scotch, just leave it out with no adjustments to the recipe
Serves: 4-8 servings
  • Unsalted Butter 8 Tablespoons (113g)
  • Brown Sugar 2 cups (420g)
  • Heavy Cream 2 cups (480ml)
  • Whole Milk 3 cups (720ml)
  • Cornstarch ½ cup (56g)
  • Whole Eggs 4 large (200g)
  • Vanilla Extract 1 tablespoon (15ml)
  • Salt ¼ teaspoon
  • Scotch ¼ cup (60ml)
  1. In a large bowl combine the eggs, cornstarch and milk together and whisk smooth
  2. In a large heavy bottom sauce pot melt the butter over medium to high heat and then add the brown sugar.
  3. Stir constantly with a wooden spoon over medium heat until the mixture goes from looking like wet sand to a glossy melted bubbly mixture. It may take up to 10 minutes.
  4. Gradually pour in the heavy cream and be very careful since it will bubble up and splash, Whisk it smooth while continuing to cook out the lumps and clumps. (another 4- 5minutes)
  5. Gradually pour the hot butter/mixture into the egg/milk mixture while whisking, this is called tempering the eggs.
  6. Pour the entire mixture back to the pot and cook stirring constantly over medium-high heat until it begins to bubble and boil, this will activate the cornstarch so be sure it comes to a boil.
  7. Add the vanilla extract, salt and scotch whisky and stir smooth
  8. Pour the pudding into the glasses as shown in the video layering with the crushed Oreo cookies.
  9. Once the pudding has set in the refrigerator for several hours, you can pour the ganache as the last top layer, allow to set in the refrigerator and then garnish with optional whipped cream, crushed cookies and toffee.
Ok so, a few people have already called me out for doing a little switcharoo with my good ol’ Paddy’s Irish Whiskey, which is not technically scotch.

For those who are interested, I have referenced a website here for some help in deciphering the two.

The main difference between scotch and whisky is geographic, but also ingredients and spellings.

Scotch is whisky made in Scotland, while bourbon is whiskey made in the U.S.A, generally Kentucky.

Scotch is made mostly from malted barley, while bourbon is distilled from corn.

If you’re in England and ask for a whisky, you’ll get Scotch.

But in Ireland, you’ll get Irish whiskey (yep, they spell it differently for a little colour) CLICK HERE FOR MORE INFO

Read more here….

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  1. Hi Gretchen – this recipe sounds delish! Can I use something in place of the scotch or just omit without hurting the recipe?


  2. how would one get a butterscotch filling for a cake?
    I love the flavor and would love to put as a filling for vanilla/chocolate cake or cupcakes

  3. Okay, YUM!!! Our tailgating group just got together to talk about what we’ll be bringing to eat this season, and this dessert will definitely be making an appearance before watching our beloved Tigers play–likely later in the season when it won’t be as difficult to keep it cold.

    The Irish whiskey in the video instead of Scotch was funny! 😀 I’m also impressed that you omitted the ‘e’ for the Scotch whisky in the recipe. 🙂 I’m going to have to play with different Scotch varieties to see what I like. I’m thinking this might be a perfect use for a cheap blend that someone got me as a joke; but I’m really interested to see if a better Scotch makes a better pudding. Darn, I’ll have to make it more…

    1. Awesome!! Yes I knew my more avid drinking friends would call me out for that whisky switcharoo! Im not a big drinker so I used what I had on hand and well, that Paddy’s sure was fine for me! LOL

  4. Hi! So, when I’ve made custard in the past, an annoying thing can happen. You put the nice thick custard in the fridge to cool and the next morning when I go to use it and voila, it’s liquid again! Argh! So I’ve read that if the custard isn’t cooked long enough, the enzymes in the eggs (?) can continue to munch all night and turn the nice thick custard to water. How long is long enough to cook the custard so that this doesn’t happen?

    1. In this case it is the cornstarch that is thickening the custard so as long as you bring it to a ful rolling boil it will activate and stay thick for days (a week?)

  5. Hello Gretchen, I follow and try most of your recipes and I do love the ones I’ve tried. I want to make a suggestion if you allow me. I have read the first comment asking about a substitution for the scotch. There are a lot of us who are Alcohol free and it always a struggle to find a substitution in different recipes. So, I wish you can make it a habit to always mention an Alcohol free version for your recipes that have Alcohol in them. What substitution you offer or simply as you mentioned earlier omitting the scotch completely without changing anything else in the recipe.

    Thank you in advance.

    1. There is no substitution for scotch. if there was, I would have mentioned it.
      That is why rather than saying to the alcohol free people “Sorry, you can’t make this recipe” I said “Just leave it out with no adjustments to the recipe, it will still taste great” this way we can all enjoy the recipe, alcohol or not.

  6. Gretchen, you are amazing! For some reason I have never cared for caramel but have always loved butterscotch. And I assume I can use my Jameson in this recipe.

  7. Ok, so I made it yesterday and it was really good! I initially thought I detected a slightly burnt taste but this morning when I tasted the pudding again, I couldn’t tell.

    I used about 3/4 light brown sugar and 1/4 dark brown since I ran out of the former. The colour may have ended up a bit darker this way but whatever – tastes really good and I didn’t even do the ganache & whipped cream (likely amazing but I was too lazy for the extra finishing touches!).

    Thanks Gretchen!

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