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.
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Look's wonderful, can I use Swerve brown sugar?
I think that should work! Good luck!
The pudding was very nice. Especially the quality of your writing is very beautiful. Well written, I will make it and eat it one day. everyboday try it at home
Just finished the yummy butterscotch pudding! Came out and tastes great! Thanks again for sharing your recipes!
Oops need to read the whole recipe! See there are egg yolks in the recipe! For all my cream bases my southern grandmother taught me why waste time. So she whisked the egg yolks and added them to the cornflower, sugar and salt. Whisk until fully smooth. Slowly add the cream while whisking until all in and smooth. Cook on low til bubbles appear all the while whisking. Then turn heat up to medium low until thickened. That's the way I do it-no scrambled egg bits appear as all ingredients come to temperature at same time.
Wondering if you can add two egg yolks to this recipe for added decadence?
Yes absolutely! I've done it myself and it works beautifully!
I love homemade butterscotch pudding. I, wonder if there would be enough pudding in 1 recipe to make a pie? Thanks for sharing this recipe!
Hey Beverly! You know, I think there probably would be. As long as you're using a regular-sized pie dish and not a deep dish. Good luck I hope you enjoy this!
I know the brown sugar is the basis of the flavour but everyone found this over poweringly sweet. Cutting the sugar in half might help.
Make this for my husband, who loves butterscotch ! Since he's diabetic, I cut back on the sugar and it is delicious. I get to lick the spatula ! There is nothing like home made and the flavor is heavenly. Thank you so much. Nancy 🙂
You're so welcome!
I love butterscotch pudding, but have never attempted to make it myself...Recipes always sounded too complicated. I had some 1/2 & 1/2 which needed to be used, saw your recipe and made it just now. I am so excited! The consistency is perfect, I took a taste before my husband licked the spatula and pan. We both agree that it is delicious! Thank you so much for putting the recipe on Pinterest!
You're so welcome Phyllis! I'm so happy you and your husband like it. Enjoy!
So delicious! I used Silk almond and coconut milk instead of milk and cream, which needed an extra tablespoon of cornstarch to thicken up. It tastes incredible. And it's so simple! Thank you so much!
You're so welcome! Thanks for sharing your modifications, I'm sure this will be helpful to other readers!
A real hit! Already making it again
That's awesome! Thanks for the great feedback Missy!
Turned out perfect! Smooth as silk and totally delicious. So easy and fast to make too. The only adjustment I made was to substitute a splash of scotch for some of the vanilla. It added a nice depth of flavor.
Sounds delicious! I'm so happy you enjoyed!
Love how easy it is to make this butterscotch pudding! Looks so creamy and delicious!
Homemade pudding is totally the way to go if you're looking to impress. And butterscotch is such a perfect flavor!
Thank you, this is amazing. So thick and creamy. I tried 2 other recipes and they were complicated and grainy. Your awesome?
Yay! So happy it worked out well for you Karen! Thanks so much for the positive feedback!
I’m totally hooked at butterscotch, but never found an easy recipe for pudding...till now! Thank you so very much for your recipe, i’ll be making this one often! For pies, as dessert or as an afternoon snack but it will be often in my fridge. It’s not predicatiën but that’s a fact! I know for sure. Thanks a lot!
Have a fantastic sunny day,
Marja
I ment a prediction. Sorry. My tablet changed it and i didn’t see it. Excuses for that.
So happy you like it Marja! Thanks so much for the positive feedback!