Homemade Butterscotch Pudding
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Make this butterscotch pudding recipe and get rave reviews! So easy & quick, and it has the most incredibly nostalgic flavor!
*I originally posted this butterscotch pudding recipe on September 6, 2016. I thought it was about time for a refresh. So I've improved the recipe, added a new video, and provided lots more tips for success. Hopefully you'll enjoy this dessert as much as my family and I do.*
Today I'm sharing one of the most nostalgic treats ever: butterscotch pudding!
This dessert was a staple at my elementary school cafeteria, and every time I see it now it takes me right back!
I love it for this time of year because the cool, silky texture makes it so refreshing for warmer days, but the flavor just screams fall!
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.
And this butterscotch pudding recipe lands right in that same category of warm, toasty fall flavor.
Best of all, it's so easy to make. This dessert can be whipped up in less than half an hour, and I bet you already have all the ingredients on hand!
WHAT IS BUTTERSCOTCH PUDDING?
In the US, "pudding" just means any kind of sweetened, thickened milk that you eat with a spoon as a dessert or snack.
- Banana Pudding
- Pistachio Pudding
- Lemon Pudding
- Tapioca Pudding
- Vanilla Pudding
- Rice Pudding
- Bread Pudding
- Chocolate Pudding
and of course, butterscotch!
Butterscotch pudding is infused with the flavor of butterscotch candy, which is mainly just butter and brown sugar. It tastes very much like toffee or caramel.
The "scotch" part of the name could denote the idea that it hails from Scotland, or it could be because originally the butter was "scotched," or scorched. (Source: Brittanica.) It does not mean that there is Scotch whiskey in it, or any kind of alcohol at all. This is a booze-free dessert!
WHAT DOES IT TASTE LIKE?
This dessert is truly a flavor bomb!
You will taste the sweetness of brown sugar, but also a rich, buttery flavor.
There's a hint of salt that really carries the flavors through, so if you're a fan of that sweet/salty combo, you will love this homemade butterscotch pudding.
And since it's made with milk and cream it has that creamy dairy quality that is just so satisfying.
HOW TO MAKE BUTTERSCOTCH PUDDING WITHOUT A MIX
When I was a kid, almost all puddings were made from a boxed mix. But as I grew older and wiser, I learned that is so easy to make pudding from scratch.
It really doesn't take much longer than a mix would, and this way, you can control the ingredients and the flavor so much better (and improve them!).
The ingredients are very simple pantry staples.
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.
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, and 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!
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!
It's that simple!
IS IT HEALTHY?
As a dessert, this recipe is naturally going to be a little higher in sugar, carbs, and fat. That's to be expected!
I'll let you be the ultimate judge by reviewing the nutritional info in the recipe card below, but let's talk a little about ingredient subs and making this allergen-free.
GLUTEN-FREE
This recipe is naturally gluten-free.
DAIRY-FREE
To make dairy-free butterscotch pudding, swap out the dairy milk, cream, and butter with your favorite plant-based products. Just make sure they can be substituted 1:1.
VEGAN & EGG-FREE
For a vegan version, swap out the dairy as noted above, and skip the egg yolks entirely.
Eggless butterscotch pudding is totally a thing. You won't even notice the difference.
Honestly, the first time I made this I did it without eggs, and the only reason I'm including them now is because they add a really pretty, fall-like color.
NUT-FREE
Skip the chopped pecan garnish and substitute with any of the following:
- Toffee Bits
- Sunflower Seeds
- Crushed Pretzels, Potato Chips, or Buttery Crackers
- Crushed Graham Crackers, Biscoff Cookies, or Vanilla Wafers
- Chocolate Shavings
for a nut-free option.
WHAT GOES WELL WITH IT?
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.
- Bananas
- Apples
- Pears
- Coffee
- Hazelnut
- Cinnamon
- Chocolate
- Coconut
A FEW MORE OF MY FAVORITE FALL RECIPES:
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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.
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!