Old Fashioned Butterscotch Pudding ~ this silky, crave-able pudding recipe satisfies a primal need for comfort. Warm or cold, homemade butterscotch pudding is always right.
A perfect butterscotch pudding recipe is long overdue on the blog!
I don’t know why it’s taken me so long because one of the best things I’ve ever eaten was a dense, rich, butterscotch pot de creme at a restaurant that haunted me for years after. I eventually made my Salted Caramel Pot de Creme, which scratched that itch for a while, but I’ve been craving a simpler, throw it together on a whim recipe that would give me the butterscotch-y experience without the extra trouble. Enter this old fashioned homey butterscotch pudding, yum.
This simple butterscotch pudding recipe has been well tested
I must have made 4 different versions till I got it perfect. I’m not complaining, we ate every last bite of every batch. But this final pudding is just what I was looking for.
I first tried the simplest approach, using just cornstarch to thicken the pudding. But I didn’t get that super thick lush texture I was after. I discovered that you can’t really leave out the eggs in a great classic pudding without sacrificing richness and texture.
What exactly is butterscotch?
Butterscotch is a simple mixture of brown sugar a butter. It can be a hard candy, or a sauce, or a flavor profile like it is in my pudding recipe today.
The difference between butterscotch and caramel? Caramel uses white sugar and also includes heavy cream.
Pro tips for making butterscotch pudding ~
- Use a good heavy bottomed pan so the pudding cooks evenly without scorching.
- Adding a little bit of water helps your sugar melt evenly.
- Don’t stir while your brown sugar is bubbling.
- I like to have both a whisk and a silicone spoonula available while the pudding is cooking so I can switch back and forth as needed.
- When adding the butter at the end, I make sure to whisk very well to get it all incorporated.
Warm or cold?
I love to eat at least one serving of pudding warm, right out of the pan, there’s nothing like it. But it won’t be as thick as it is after it’s been chilled. I like to enjoy it both ways.
If you’re making this for guests, allow at least 2 hours of chilling time.
Butterscotch Pudding
Ingredients
- 1/2 cup dark brown sugar
- 1/2 tsp salt
- 3 Tbsp water
- 1 cup whole milk
- 1 cup heavy cream
- 3 Tbsp corn starch
- 3 large egg yolks
- 3 Tbsp unsalted butter, room temperature, cut into pieces
- 1 tsp vanilla extract
- 2 tsp bourbon (optional)
Instructions
- Over medium/medium-low heat, melt the brown sugar with the salt and the water. The water helps the sugar to dissolve and melt evenly. Heat until bubbling, and continue to cook for 5-6 minutes more, keeping a close eye on it and making sure it doesn't burn. Don't stir it while it is cooking, but you can swirl the pan around a bit to distribute the heat if needed.
- Allow the melted brown sugar to cool for a few minutes.
- Meanwhile, dissolve the cornstarch in a little bit of the milk, and whisk until very smooth. Add the egg yolks, and whisk until smooth.
- Add the corn starch slurry to the rest of the milk and cream, and whisk briefly to combine everything.
- Add the milk/cream mixture to the partially cooled brown sugar, whisking as you go. The sugar will seize up and become hard, but don't worry, everything will melt once the pan goes back on the heat.
- Return the pan to the heat, and gently bring the whole mixture to a boil over medium-low heat, whisking constantly. Once all the brown sugar has dissolved and the mixture is beginning to thicken, switch to a silicone spatula so that you can scrape the bottom and sides of the pan as it thickens.
- Once the pudding comes to a boil, (it should be quite thick), take it off the heat and immediately pour it through a fine mesh strainer.
- Add the butter, vanilla extract, and whiskey (if using), and whisk vigorously to combine (I whisked mine for a good minute or so to get the butter well incorporated.)
- Pour the pudding into serving containers, and enjoy warm, or allow it to fully set in the fridge. It will be fully set in a couple hours.
Notes
Other cozy desserts to try ~
Nutrition
This recipe is the best! I rarely leave reviews, but this pudding is so delicious. I have made it twice in the last two months. The only reason I haven’t made it more is because I would eat it every day and I try not to eat desserts that often. If you’re a fan of butterscotch pudding, this is your recipe!
Can you make this into a pie? Trying to make a Butterscotch Cream Pie and the last ones I made tasted more like vanilla than butterscotch and also got runny. I think due to not cooked long enough and recipe called for 2 tsp of vanilla too much if ask me. Also does it make a difference if use light or dark brown sugar?
I think it’s a bit soft for a pie, but you could add a bit more cornstarch to thicken it further.
This was fantastic, thank you! Also, I’m a fan of your beautiful photos, and especially love the ramekins here. Will you share the maker?
I believe those were vintage tea cups from the thrift store!
Oh this is just spectacular! I’ve made it many times. Thank you for a wonderful recipe!
I made this lovely pudding and had no problems whatsoever! I followed the recipe to the tea and it was delicious. Thank you Sue!
So glad you loved it, thanks for the review Laurie 🙂
Hmmmm….tastes very salty! It’s a shame that I have a bowl full of the pudding now!
There’s only 1/2 teaspoon of salt to bring out the butterscotch flavor, so not sure why yours is salty. Did you use salted butter? That would do it.
Ok so I am confused. Love the flavor (added a pinch of sea salt to each ramekin of pudding bc I like the contrast and a dollop of whipping cream). However, if the pudding is thick as suggested before the butter addition, how can it “poured” through a fine mesh strainer? Really a challenge to kind of push it through the strainer. Took forever and I’m sure we wasted some of the mixture. Love an easier way because the flavor of this is just spectacular.
When the pudding is cooked, it will have a thickened but pourable consistency, which thickens further as it chills. It sounds like yours got extra thick in the pan, I’m not sure why. You don’t have to strain the pudding n future, it’s just to ensure a super silky texture with no teeny lumps.