Desserts like butterscotch pudding totally fit the vibe of the Wayfare Tavern menu. It’s creamy and authentically American, and, when it’s done right, it tastes amazing. Right after this photo was shot, I devoured the bowl in about four bites. If you look hard, you can see me in the reflection of the glass, drooling.

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  • 4 tablespoons (½ stick) unsalted butter
  • 1 vanilla bean, split
  • 1 cup packed dark brown sugar
  • 3 tablespoons cornstarch
  • cups whole milk
  • 2 large eggs
  • 1 teaspoon kosher salt
  • 1 tablespoon Scotch whiskey
  • Fresh whipped cream, for garnish
  • Toffee chips, for garnish


Melt the butter in a large saucepan over low heat. Scrape the seeds from the vanilla bean into the pan and then add the bean and the brown sugar. Simmer gently just until the sugar dissolves, then remove from the heat.

In a small bowl, whisk together the cornstarch with ½ cup of the milk until smooth. Then whisk in the eggs.

Slowly pour the remaining 2 cups of milk into the melted brown sugar mixture while whisking constantly. Once this is smooth, whisk in the egg mixture. Return the pan to the stove and, whisking constantly, bring to a simmer over medium-high heat. Once the mixture begins to bubble, reduce the heat to low and continue to cook for 1 to 2 minutes, remembering to constantly whisk. Once the mixture thickens and reaches the texture of hot fudge, remove it from the heat. Stir in the salt and the Scotch. Pour the pudding into 4 to 6 serving glasses, and cover with plastic wrap, making sure to press it directly on top of the pudding. Serve with fresh whipped cream and toffee chips.