Homemade Butterscotch Pudding
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If you bring this Butterscotch Pudding recipe along to your next party or potluck, you'll get lots of compliments. It's quick, simple, and has a nostalgic flavor everyone will love.
Something about brown sugar is just so cozy and comforting, and I've been on a bit of a kick lately. As soon as the kids go back to school, I'm all about brown sugar cookies, pecan tassies, and caramel cheesecake.
Butterscotch pudding always reminds me of my school days, and just one bite brings back those memories. I especially enjoy it now, since its cool, silky texture is perfect for warm days, while the brown sugar flavor feels just right for fall. The best part is that you can make it from scratch in less than 30 minutes, using ingredients you likely already have.
In the US, "pudding" refers to any sweet, thickened milk dessert you eat with a spoon. There are many types, like banana, rice, or chocolate, and butterscotch is a classic favorite.
Butterscotch pudding gets its flavor from butter and brown sugar cooked together, much like butterscotch candy, so it tastes similar to toffee or caramel. The name has nothing to do with Scotch whiskey or alcohol. It probably comes from Scotland or from the word "scotching," which means scorching the butter. This dessert contains no alcohol.
Here's Why You'll Love This Recipe
- It's quick to make. You'll have it ready in about 20 minutes, and most of that time is just for chilling.
- You don't need a boxed mix. Once you make it from scratch, you won't want to go back to the packet version ever again.
- The flavor is rich and brings back memories. Brown sugar, butter, and a touch of salt give it that classic butterscotch taste.
- It's easy to adjust for different diets. You can make it dairy-free, egg-free, or nut-free if needed.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
- Dark brown sugar: Light brown sugar also works, but dark has a deeper flavor.
- Cornstarch: Thickens the pudding as it cooks.
- Kosher salt: Don't sub in table salt! The iodine in most table salt affects the flavor.
- Milk: Adds creaminess to the base. Use whole milk or 2% for the best results.
- Heavy whipping cream: Adds richness alongside the milk.
- Egg yolks (optional): These give the pudding a richer color, but they don't change the flavor much. The pudding still turns out great without them.
- Unsalted butter: Adds richness and that classic butterscotch flavor. If you use salted butter, omit the Kosher salt from the recipe.
- Vanilla extract: Use real vanilla and not imitation for the best results.
- Whipped cream and toffee bits or toasted pecans (for garnish): These add a nice finishing touch with extra texture and sweetness.
Substitutions
- Gluten-free: This recipe is naturally gluten-free as written.
- Dairy-free: Replace the milk, cream, and butter with your favorite plant-based alternatives, using the same amounts.
- Vegan or egg-free: Use the dairy-free options above and leave out the egg yolks. The pudding still has a good texture without them.
- Nut-free: Leave out the pecan garnish and try toffee bits, sunflower seeds, crushed Pretzels, Potato Chips, Buttery Crackers, Graham Crackers, Biscoff Cookies, Vanilla Wafers, or chocolate shavings instead.
Serving Suggestions
I love to top mine with softly whipped cream and a sprinkling of chopped pecans. And any of the above-listed garnishes would also be fantastic.
In addition, butterscotch pairs really well with:
- Bananas
- Apples
- Pears
- Coffee
- Hazelnut
- Cinnamon
- Chocolate
- Coconut
In Photos: How To Make Homemade Butterscotch Pudding
Step 1: Mix Dry Ingredients
Start by combining dark brown sugar, cornstarch, and salt in a small pot.
Mix these ingredients together with a whisk, breaking up any lumps of brown sugar.
Step 2: Add Milk & Cream
Then, drizzle in the milk in a slow, steady stream, while continuing to whisk. Go slowly, so you don't get any lumps.
Stir in the cream.
Step 3: Cook
Cook the mixture over medium-low heat.
Keep whisking so that things cook evenly and the pudding doesn't scorch on the bottom.
You'll notice that just as the mixture starts to come to a simmer, it will magically thicken, right before your eyes. That's the cornstarch, doing its job!
Step 4: Remove From Heat, Add Eggs Yolks, & Chill
Take the pot off the heat and whisk in the yolks (these are optional; see below), butter, and vanilla extract.
Then pour it into individual serving dishes and let it chill in the fridge!
Helpful Tips and Tricks
- Keep whisking the pudding as it cooks. This helps it stay smooth and keeps it from burning on the bottom.
- You can leave out the egg yolks if you want. They mostly add color, so the pudding will still taste great without them.
- Feel free to try other toppings. Chopped pecans, toffee bits, crushed pretzels, or chocolate shavings all go well with this pudding.
- Storage: Because this pudding is mostly milk, it will last about 3 to 4 days in the fridge if you keep it covered.
Ingredients
- ¾ cup (165 g) dark brown sugar
- 3 tablespoons (24 g) cornstarch
- ½ to ¾ teaspoon (3 g) kosher salt, (to taste)
- 2 cups (488 g) milk
- ½ cup (119 g) heavy whipping cream
- 2 (36 g) egg yolks,, large (optional)
- 5 tablespoons (70 g) unsalted butter
- 1 ½ teaspoons (6 g) vanilla extract
Optional garnishes
- ¾ cups (178.5 g) heavy cream,, whipped to soft peaks with 1 tablespoon granulated sugar.
- 2 tablespoons (29.57 g) toffee bits or chopped toasted pecans, (approx.)
Instructions
- Place the brown sugar, cornstarch, and salt in a medium pot and whisk together to combine.
- Pour in the milk in a slow, steady stream, while continuing to whisk.
- Stir in the cream and place over medium-low heat.
- Cook, stirring, for about 5 minutes or until the pudding has come to a simmer and thickened.
- Remove from the heat and whisk in the egg yolks, butter, and vanilla.
- When the butter has completely melted and is fully incorporated, transfer the mixture to small jars and chill.
- Serve cold, with whipped cream and toffee bits or toasted pecans.
Author
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Have a question about this recipe? Ask AI:
I used regular brown sugar. And salted butter. And whole lactose free milk. And half and half.
Not so strong butterscotch flavor, but its light tasting which is a plus for hubs and me. Came together for me, whisking constantly on medium high on a gas stove top. Not my first pudding made this way. Got 6 cute little pudding servings exactly. Great recipe. It’s chilling in the fridge now.
So glad you were happy with the recipe Emmi! Thanks so much for the good feedback!
I was thrilled to find this recipe because I don't eat eggs and so many pudding recipes use egg. It turned out great! I also try to avoid cane sugar and corn, so I used coconut sugar and replaced the corn starch with twice as much tapioca flour. I was a little concerned as it heated that it was going to be gobby because of the tapioca flour, but it cooled beautifully. The coconut sugar tasted great. Thanks for the recipe to work from!
My pleasure Noreen! I'm so glad it worked well for you with the substitutions!
hi, can i add caramelized almond. do you think that will go with it. as i am preparing for one pudding competition. please help.
That sounds fantastic Manisha! I say go for it!
I made your pudding it was wonderful
So happy you liked it Michelle! Thanks for the positive feedback!
I don’t have unsalted butter. Can I use salted butter and just reduce the amount of salt in the recipe? Thank you!
I'm sure you probably can but I have not tested it that way so I can't say for sure exactly how much salt you should cut back. Good luck!
i made this pudding from your recipe
and tastes like heaven
but i have one question my pudding tastes very sweet how can i reduce the sweetness?
I'm so happy you liked it Azinro! If you'd like to reduce the sweetness you can try using less sugar. Good luck!
this was amazing,thanks for the recipe. I love your website so much 🙂
My pleasure! I'm so happy you liked the pudding. Thanks so much for the awesome feedback! 🙂
I LOVE butterscotch and the warm flavors it brings. This looks amazing!! Have a great trip in Washington and can't wait to hear all about it.
Thank you so much sweetie! I'm back home now and just getting caught up. I'm so glad you like this recipe! Thanks for the great feedback!
I always wondered how to make butterscotch. I can find boxes for vanilla and chocolate puddings here, but not butterscotch, so this is exciting. Look forward to trying it soon.
Oh that's great! I hope you and your kiddos enjoy this one Julie!
I loooove butterscotch pudding!! It's the only kind I ever make. I make it with roasted bananas and whipped cream....mmm now I am craving this so bad. You are right, pudding is NOT hard, why don't we make it more??
Oh my goodness! I was actually thinking about using this as a base for banana pudding but it sounds like you've already got that covered! Everybody head over to Food Charlatan for that one, lol! I don't know how we all got so brainwashed to think we need a box mix for pudding, it's so unnecessary. Thanks so much Karen!
I can't wait to make this for Tom Allie! He is a huge pudding fan and I know he's going to love the butterscotch flavor! Perfect for fall.
My husband is a huge pudding lover too MaryAnn! I hope Tom loves this as much as he did!
Beautiful looking dessert. Funny, I thought there was actually some alcohol behind this flavour! 🙂
There's no need for it Julia, although it would probably be delicious with a little bourbon, rum, or scotch added!
Sorry for a dim question, but would this work with almond milk?
Nothing dim about it, Natalie! Although I haven't tested it myself, I'm certain it would work. And that's a great option to make it dairy-free as well as gluten-free. Thanks for mentioning it!
Can this recipe be used for a butterscotch pie?
I think it would be fabulous as a pie! I was actually thinking about posting something like that at some point down the road. I think it would be delicious with a graham cracker, chocolate cookie, vanilla wafer, or gingersnap cookie crust! Thanks for bringing that up Sharon!
This looks wonderful - and as it so happens, I've been craving butterscotch pudding lately! I've never made pudding from scratch, though, so this should be fun!
You are going to be hooked! It's so simple and the flavor doesn't even compare to the boxed stuff. Something about this time of year makes me crave butterscotch too! Thanks so much dear 🙂
Hi, my pudding isn't thickening... am I doing something wrong?
Hey Shelly! I'm sorry you're having trouble- has it come up to a simmer yet? Cornstarch is a magical ingredient; it starts to thicken the minute you hit that temperature. Crank up the heat a bit and keep whisking, it'll get there! Good luck and let me know how you make out, ok?
Thank you so much, you helped me so much. I added a tiny bit more cornstarch and it thickened very quickly after. I love this recipe!!!
I'm so glad! Thanks Shelly!