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.
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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 my classic butterscotch pudding!
Why this recipe works
- Wholesome ingredients like milk and eggs keep the richness balanced and the texture silky.
- A pinch of salt sharpens that classic butterscotch flavor and keeps the sweetness in check.
- A final whisk with butter, vanilla, and a whisper of bourbon (optional) gives the pudding a glossy finish and irresistible flavor.
What makes homemade pudding worth it
Homemade butterscotch pudding is light years better than boxed ~ it’s creamier, deeper in flavor, and made with real ingredients you probably already have on hand. Plus, it only takes about 15 minutes on the stove. Once you taste that warm brown sugar-butter flavor, you’ll never go back.
What is butterscotch, and how is it different from caramel?
Butterscotch is made by cooking brown sugar with butter. It can be cooked to a candy stage, turned into a sauce, or just used as a flavor base (like in my pudding today). Gently simmering the brown sugar and butter together deepens that signature butterscotch flavor.
Caramel starts with white sugar, cooked until it melts and browns, and then it’s finished with cream (and often butter) for a smooth sauce. It tastes less molasses-y, more pure burnt sugar.
More butterscotch favorites:
Pro tips for making perfect butterscotch pudding
- Use a heavy-bottomed saucepan ~ it helps the pudding cook evenly and prevents scorching.
- Add a splash of water ~ it helps the brown sugar melt smoothly and keeps the sugar from seizing.
- Don’t stir while the sugar is bubbling ~ stirring can make it grainy by causing sugar crystals to form.
- Keep both a whisk and a silicone spoonula handy ~ whisk for smoothness, and use the spoonula to scrape the corners of the pot as it thickens.
- When you add the butter at the end, whisk it in thoroughly ~ this gives you that glossy finish.
- Strain the hot pudding through a fine mesh sieve before chilling ~ it guarantees that perfect silky texture.
is butterscotch pudding best served 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 will thicken up further as it chills, so keep that in mind. I like to enjoy it both ways.
If you’re making this for guests, allow at least 2 hours of chilling time for the pudding to firm up, or up to overnight.
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Butterscotch Pudding
Video
Equipment
- heavy bottomed saucapan
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 to medium-low heat, melt the brown sugar with the salt and water ~ the water helps the sugar dissolve evenly. Once it starts to bubble, let it cook 5–6 minutes, or until it darkens slightly and smells rich and nutty. That’s when the butterscotch flavor develops. Don’t stir while it’s bubbling, but you can gently swirl the pan to even out the heat and prevent hot spots.
- 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.
Nutrition
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OMG that was a mouthgasm! I tried a few butterscotch recipes over the years but this recipe was amazing. I was also trying to find the right dark brown sugar in Japan: The closest I culd find was an Okinawan dark brown sugar and it did not disappoint, especially together with this recipe. I was trying to be careful while cooking brown sugar because I’m using an induction stove and sometimes it runs a bit hotter than the old electric or gas stoves I used in the USA. This recipe was ridiculously delicious and what i was dreaming for! I did make a smaller batch since there is only two of us and we’re being careful of how much sugar we eat. Thank you!
I love butterscotch. I just found out that my boyfriend loves butterscotch! We both really enjoyed this easy recipe.
I am in awe of this recipe. It is so stinkin delicious. Like, what? I can make butterscotch pudding that truly is the most fantastic tasting pudding I have EVER eaten! And I made it! Me!!
Haha, love this Lesli ~ visit my other puddings next!
The instructions were easy to follow. The taste is divine! A butterscotch-y nuttiness that had me licking the pan, and spoons!
The way I remember my mother making it. So good! Serve it warm😌
Does the recipe double easily or do you suggest making two separate recipes
Yes you can double it, just remember it will take longer to thicken.
Thank you. Amazing pudding. Perfect little snack. So good making it again for my son and mom. Trying the Indian pudding next!!
The Indian Pudding is a personal favorite of mine…don’t forget the vanilla ice cream 🙂
My husband is a huge pudding fan. He always wants me to make pudding and I’m always very hesitant because I am not generally a fan; this recipe has changed my mind. The flavor was absolutely delicious and the method was so easy and it actually worked out (I have a long history of pudding failures), the texture was spot on and again…the flavor? Five BIG stars for sure.
Wow, big win all around, thanks so much for taking the time to to leave a review Nina!
This pudding was delicious! The instructions were very easy to follow, and my entire family enjoyed this.
This is a terrific recipe. I always thought butterscotch pudding would be terribly complicated, but your instructions are very clear. It came out perfect the first time.
Hi Leslie — I love to hear this! This is one of my favorites, I’m so glad it worked out well for you.