Is there anything better than a creamy, delicious Butterscotch Pudding? This easy dessert recipe is perfect for when you want something sweet and simple. It’s also a great way to use up any extra butterscotch chips or toffee bits you may have on hand.
What’s in This Butterscotch Pudding Recipe?
If you’re in the mood for a delicious, creamy dessert, then you need to try butterscotch bourbon pudding. This rich pudding is made with brown sugar, butter, heavy cream, and of course, bourbon.
- Unsalted Butter: Makes this pudding extra rich.
- Brown Sugar: Although it may be harder to tell when the caramel is done, dark brown sugar will give you the richest, most decadent flavor. Use an instant-read thermometer if using dark brown sugar.
- Heavy Cream: Makes this pudding extra rich and thick. To make 1 cup of heavy cream, mix ⅔ cup of whole milk with ⅓ cup melted butter.
- Whole Milk: Is the liquid base of this pudding.
- Egg Yolks: Help thicken and enrich the pudding.
- Cornstarch: Helps thicken the pudding.
- Kosher Salt: Enhances the butterscotch flavor.
- Vanilla Extract: Enhances the sweetness of the pudding.
Pro Tip: Add a splash of bourbon to take this pudding to the next level!
Variations on Homemade Butterscotch Pudding
This pudding is perfectly balanced and delicious. I like adding a pinch of coarse salt or a splash of bourbon to enhance the natural flavors even more, but you could also infuse the milk with warm spices, like cinnamon, nutmeg, or allspice around the holidays.
For a marbled pudding, swirl some melted chocolate or white chocolate into the butterscotch pudding before it sets.
Butterscotch is caramel with a brown sugar base rather than white sugar. This lends a richer and more complex flavor with a slightly bitter note.
Contrary to the name, butterscotch pudding does not contain any scotch whiskey. This version gives you the option to add a bit of bourbon to deepen the flavor, but it is totally optional!
Butterscotch is a type of caramel made with brown sugar. Traditional caramel is made with granulated white sugar.
A single serving of this pudding contains 31 grams of sugar.
Butterscotch pudding is great both ways, but it thickens up significantly after being chilled for at least 2 hours.
If your pudding is lumpy, it’s likely that some of the egg scrambled or some of the milk curdled while the pudding was cooking. To remedy this, simply press the mixture through a fine-mesh sieve to remove any lumps.
How to Store
Store butterscotch pudding with plastic wrap pressed onto the surface to prevent a skin from forming for up to 3 days in the refrigerator.
How to Freeze
Freeze butterscotch pudding in an airtight container for up to 3 months. Let the pudding thaw overnight in the refrigerator or enjoy frozen as an ice cream-like treat!
Serving Suggestions
Serve this pudding drizzled with some caramel sauce, a dollop of whipped cream, and toffee bits or chopped nuts. You can also bake this pudding into a butterscotch pie!
Butterscotch Pudding Recipe
Ingredients
- 6 tablespoons unsalted butter 85 grams (¾ stick)
- 1 cup brown sugar 213 grams
- 1¼ cups heavy cream 284 grams, warm (105-110°F)
- 2 cups whole milk 454 grams, warm (105-110°F)
- 3 large egg yolks 42 grams
- 3 tablespoons cornstarch 21 grams
- ¼ teaspoon kosher salt
- 1½ teaspoons pure vanilla extract 6 grams
- ½ tablespoon bourbon optional
- Whipped cream optional, for garnish
- Toffee bits optional, for garnish
Equipment
- Kitchen Scale (optional)
Instructions
- In a large saucepan set over medium-high heat, melt the butter. Add the brown sugar and simmer for 4-5 minutes, stirring constantly, until the sugar is melted, caramelized, and fragrant.6 tablespoons unsalted butter, 1 cup brown sugar
- Reduce the heat to medium-low, then whisk in the heavy cream, followed by the milk. Simmer until heated through.1¼ cups heavy cream, 2 cups whole milk
- Place the egg yolks in a mixing bowl. Slowly pour in ½ cup of the hot milk mixture, whisking constantly, to temper the eggs. Add the cornstarch and salt and whisk well, then pour the mixture back into the saucepan and return the pan to low heat.3 large egg yolks, 3 tablespoons cornstarch, ¼ teaspoon kosher salt
- Bring the mixture to a low boil for about 1 minute, whisking constantly, until thickened. (Be careful, the mixture will bubble and pop!)
- Remove the pudding from the heat and whisk in the vanilla and bourbon (if using). Allow it to cool for 5 minutes, then divide it into 6-8 dessert cups, press plastic wrap to the tops of each, and chill for at least 2 hours or overnight.½ tablespoon bourbon, 1½ teaspoons pure vanilla extract
- Serve chilled with whipped cream and toffee bits, if desired.Whipped cream, Toffee bits
Notes
- Use a heavy-bottomed saucepan so that the pudding cooks evenly without scorching.
- Although it may be harder to tell when the caramel is done, dark brown sugar will lend the richest, most decadent flavor. Use an instant-read thermometer if using dark brown sugar.
- Press plastic wrap to the surface of the pudding before storing to prevent a skin from forming.
- Chill the pudding for at least 2 hours before enjoying.
- Nutritional information does not include optional ingredients.
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