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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Great texture, but overly sweet and doesn’t taste like butterscotch
For the butterscotch flavor make sure you use dark brown sugar, and cook it long enough. If you use golden brown sugar or don’t cook it long enough, your flavor will be milder.
I’ve made this many times now. I think it’s much easier than some of the other recipes for butterscotch pudding. I tried it with brown butter and loved it even more. My husband can’t get enough of it.
Disappointed. It had a beautiful consistency and it tasted good but it didn’t taste like butterscotch to me at all. Followed it to a tee except I use light brown sugar which maybe why
I’m new to making pudding and it took waaaay longer than 20 minutes- never really reached a boil either, maybe because I live at a very high elevation… but it thickened beautifully and was worth all the stirring effort. The tip about alternating with the whisk and spatula was also helpful. Absolutely delicious!!!
It could be that you had your heat a little low…once you get more confident making puddings you can afford to turn it up a bit to make it go faster. Glad you enjoyed it!
When it calls for heavy cream do you mean heavy table cream ? Or whipping cream?
In the US heavy and whipping cream are basically interchangeable, so either one.
I’m confused about the egg yolks do they get mixed in the cornstarch slurry? I will definitely rate it after I make it
This turned out amazing! I have never made pudding before, so I was a little scared it wasn’t going to thicken. Luckily, the texture turned out perfect! I did have to make two small changes based on the ingredients I had on hand. First, I used 1.25 cups heavy cream and 0.75 cups 2% milk. Second, I only had light brown sugar, so I added about a tablespoon of molasses. My whole family loved it!
So glad I could be the one to introduce you to the wonders of pudding 🙂
I made this on Jan 1, 2023 and I have to say it looks and tastes more like vanilla pudding than butterscotch. What did I do wrong? I don’t think I made any mistakes.
Did you follow the recipe exactly Paula? Dark brown sugar cooked for the specified amount of time should yield a definite butterscotch flavor and color. If by chance you used regular sugar, or even a lighter brown sugar, it will affect the flavor and color. Hope this helps!
Doesn’t set
I’m a butterscotch lover so finding this recipe had me excited to try it. I made it as written bun grabbed my hand mixer at the end and blended in the butter with it- no more lumps! No straining necessary. Oh, and I tripled the recipe (did I mention I love butterscotch??) This one’s a keeper!