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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Why do you use only the yolk?
Is the brown sugar a packed 1/2 cup?
Just lightly pack it.
Would light brown sugar work in this recipe?
Yes, for sure. Your color and flavor might be a shade lighter.
Add about 1 1/2 tsp of molasses to the light brown sugar (1 tbsp per cup). That’s the major difference between light and dark brown sugar.
super easy & sooooo yummy!!! my mom used to make butterscotch pudding back in the day…this took me back!
My mom used to make it too <3
Damn! I have all the ingredients AND ONLY SKIM MILK in the house… Arrrrgghhhh.
This would’ve really hit the spot tonight. Oh, well. C’est la vie.
You can make it with skim milk, Beth, it just won’t be as good 😉
I used Skim Milk and added a whole stick of butter. It was delicious!
I dont have heavy cream. Do you thonk half and half would work or do you have a suggestion? Thanks!
Yes, for sure. You can also use milk, or any combination of the three.
Oh man that looks delicious! Why do I keep seeing all these food blogs and recipes now that I am quarantines without the ingredients to make anything :<
Have you ever made this with Almond Milk?
I haven’t, but I think it should work just fine.
This looks so delicious. I only have skim milk. . Do you think it would work if I replaced some of the milk with heavy cream and if so what would the proportions be? Thanks Sue for all your wonderful recipes.
I think that would work great.
Very curious as to why this would have to be strained? Is it okay without straining?
Yes, you can skip the straining, it’s just a precaution in case you have any lumps.
5
I was just wondering if you could post some nutrition facts on butterscotch pudding please? TIA