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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This pudding is fabulous, the flavor is spot on and the texture is heaven!! It has just replaced the recipe I’ve been using for years, my family only wants this one from now on!
Yay!!
It was getting late in the evening and I suddenly had an urge for butterscotch pudding. I had all the ingredients, and made it following your directions exactly. I did add in the optional bourbon at the end. Wow, what a delicious treat! I can’t wait for it to cool down and try with some freshly whipped cream tomorrow. Thank you!
This is the first butterscotch pudding I have ever tried–was craving it, and came online to find one. This is delicious and simple! Love the trick of melting the brown sugar in water. I used half and half because I didn’t have cream, and it still turned out perfectly. Yum!
This recipe is the best! I rarely leave reviews, but this pudding is so delicious. I have made it twice in the last two months. The only reason I haven’t made it more is because I would eat it every day and I try not to eat desserts that often. If you’re a fan of butterscotch pudding, this is your recipe!
Can you make this into a pie? Trying to make a Butterscotch Cream Pie and the last ones I made tasted more like vanilla than butterscotch and also got runny. I think due to not cooked long enough and recipe called for 2 tsp of vanilla too much if ask me. Also does it make a difference if use light or dark brown sugar?
I think it’s a bit soft for a pie, but you could add a bit more cornstarch to thicken it further.
This was fantastic, thank you! Also, I’m a fan of your beautiful photos, and especially love the ramekins here. Will you share the maker?
I believe those were vintage tea cups from the thrift store!
I believe the china is called “Beryl”, my grandparents had it in green. Here in the UK I sometimes still see it in village (community) halls!
Thanks Penny!
Oh this is just spectacular! I’ve made it many times. Thank you for a wonderful recipe!
I made this lovely pudding and had no problems whatsoever! I followed the recipe to the tea and it was delicious. Thank you Sue!
So glad you loved it, thanks for the review Laurie 🙂
Hmmmm….tastes very salty! It’s a shame that I have a bowl full of the pudding now!
There’s only 1/2 teaspoon of salt to bring out the butterscotch flavor, so not sure why yours is salty. Did you use salted butter? That would do it.
Ok so I am confused. Love the flavor (added a pinch of sea salt to each ramekin of pudding bc I like the contrast and a dollop of whipping cream). However, if the pudding is thick as suggested before the butter addition, how can it “poured” through a fine mesh strainer? Really a challenge to kind of push it through the strainer. Took forever and I’m sure we wasted some of the mixture. Love an easier way because the flavor of this is just spectacular.
When the pudding is cooked, it will have a thickened but pourable consistency, which thickens further as it chills. It sounds like yours got extra thick in the pan, I’m not sure why. You don’t have to strain the pudding n future, it’s just to ensure a super silky texture with no teeny lumps.