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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From the first glance, this homemade butterscotch pudding looks like pure indulgence, The rich, caramelized flavors combined with its velvety smooth texture make it an irresistible treat. I love how you've provided clear instructions and helpful tips to ensure a perfect result every time. There's something so nostalgic and comforting about homemade pudding, and this recipe truly elevates it with deep, authentic butterscotch goodness. I can’t wait to try it—thank you for sharing such a decadent and delightful dessert.
Hi, this sounds much easier than other butterscotch pudding recipes that I've tried. How far in advance can the puddings be made? If I make it on Wednesday would it still be OK for dinner on Saturday?
I would think so! It's mostly milk, so if milk can last for 3 to 4 days then I'd think pudding could as well. Good luck!