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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I made it with whole milk, no cream, tho I’m sure cream would’ve been even tastier. Also, I used coconut sugar so not sure the taste was the very best. No need to strain, it was totally smooth and delicious.
This was absolutely delicious! I made it two nights in a row. The first batch was lighter than the first in color and taste. I figured I didn’t let the brown sugar brown long enough. I was a afraid of it burning. I also cut the bourbon in 1/2 for kiddos. Second night (no kiddos!): I let the sugar brown for 1-2 min longer and added the full bourbon the recipe calls for. It was amazing! My husband (who tried both and loved both) agreed that the second batch was perfect. Topped with whipped cream and a shavings from a spiced chocolate bar. This could seriously be served at a very nice restaurant. It’s a keeper.
This pudding is delicious and cooked up exactly per the instructions. The only thing I wouldn’t do next time is strain it as there were no lumps.
This was so good! I haven’t had pudding in a long time, maybe because I got turned off by the packaged kind. This is a totally different thing – so smooth and rich. Thanks for a great recipe!
Great recipe! This came out perfectly smooth and tasty on the first try! I’ll add a little more bourbon next time, for my own taste buds, but great texture and flavor. Excellent instructions also.
the flavor is very good but there must be something wrong in the amounts of ingredients. it turned out like paper mache paste! so sticky and thick. to bad we were looking for a good recipe.
So sorry this didn’t work out for you Chris, without more details I’m not sure what could have gone wrong.
Ha! I liked the Jello Butterscotch pudding in my youth (a very long time ago!). My mother didn’t think of adding bourbon and wouldn’t have even it someone had suggested it! I can’t wait to try this.
Wow! this pudding came out so well! It’s absolutely delicious. I followed the recipe exactly – no additions or changes were needed. We love it! Thanks!
My mother use to make Butterscotch pies. She would make a pie crust, the butterscotch pudding, and top it with merengue made with the reserved egg whites….delicious!
That’s a classic!
Is it ok if we only have whole milk? I don’t have heavy cream, but I have all of the other ingredients! I want to make this today, since it’s National Butterscotch pudding day!!
yes definitely ~ and Happy Pudding Day 🙂
This pudding is AMAZING! I make it all the time. Thanks for an absolute fav recipie