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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We are sitting down enjoying warm bowls and can’t wait to try them chilled with whip cream tomorrow (maybe for breakfast!). Soooo good! Just what I was hoping for.
I made this tonight. Very easy and good. Instead of pouring it through a strainer, I used an electric mixer to get rid of any clumps. It worked great and I had beaters to lick instead of a strainer which gets pudding on my nose, cheeks and beard
This was my first time making pudding from scratch. It turned out so delicious and was so easy to make. Thank you so much for the recipe it is definitely a keeper.
Thanks Tina, I’ve got more homemade puddings for you to explore on the blog 🙂
I would like to serve this at a college bake off but dont have a lot of small glass containers to serve it in. Can i chill it in a baking dish then scoop out into plastic cups after it is chilled?
Yes, that would be fine.
Hands down the best butterscotch pudding recipe. My husband LOVED it! So simple to make, just have to be patient for the boil, it was perfect.
This is by far the best recipe ever for butterscotch pudding!
This pudding is so luscious. I love that it’s not super sweet. Chilling it really enhances the flavor. The texture is so smooth and creamy and flavor is delicious. I only have had a spoonful so far, but when I’m ready to have a little bowl I’ll top it with some whipped cream.
I always thought butterscotch pudding was simply ok. But this recipe intrigued me. I tried it today. I’m not a very patient person and the cooking/thickening seemed to take forever! But wow! I tried it when it was warm, right before putting it in the refrigerator and it was really good! And the cold version is so rich, thick and creamy! This is amazing!
Holy (insert favorite expletive)! I’ve never been a fan of butterscotch, always too sweet or artificial tasting. I made this for my brother-in-law, who needs to keep weight on while undergoing throat cancer treatment. No spice, little salt, smooth, calorie-dense foods with real, clean ingredients are hard to find. He loved my vanilla pudding, and requested butterscotch next,, so I gave this a try. Very easy, but so completely decadent and delicious! I tried it and changed my mind about butterscotch! I can believe these simply ingredients combine to make something so rich and complex. I’m so happy I doubled the recipe, b/c I can keep some for myself without feeling guilty. Thank you, thank you! You’ve helped to bring some enjoyment and comfort to a man who is really going through it. Peace and love!
WOW! Butterscotch pudding has always been my 85 yr. old dad’s favorite pudding flavor! Now that he ie elderly and loosing weight from a chronic illness, I’ve been looking for ways to boost his calories, and this recipe is perfect! Super easy and really rich and delicious. I added the whiskey and vanilla, so delicious! Thanks!
I wa afraid to burn the brown sugar and took it off the heat too early. Perfect texture but it’s a little too buttery and not a deep butterSCOTCH flavour. Anything I can do about it now?
Probably nothing you can do once it’s made, Lori, but definitely try it again when you have a chance.