Butterscotch pudding is an easy homemade dessert that no one can resist! This classic, comforting pudding can be served cold or warm, with whipped cream or without.
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Homemade Butterscotch Pudding
This butterscotch pudding recipe is the best you’ll ever have! Made from scratch, it’s incredibly rich and creamy, with a deep caramel flavor that will make your taste buds dance.
Better yet, it’s so easy to make! You don’t need any fancy ingredients or equipment, just a saucepan and a whisk. Once you try this homemade butterscotch pudding, you’ll never go back to the boxed stuff again.
Why You’ll Love this Old Fashioned Butterscotch Pudding Recipe:
- Easy: There’s no need for fancy ingredients or an elaborate cooking process. All you need is a few basic pantry staples and a bit of time on the stove.
- Comforting: This is a recipe that feels both nostalgic and indulgent. The rich flavor of butterscotch is irresistible, and the pudding itself has a beautifully silky texture. It’s the perfect pick-me-up on a chilly night or after a long day.
- Flavorful: Homemade Butterscotch pudding is simply the best-tasting pudding out there. Store-bought versions can’t hold a candle to the real thing. When you make it from scratch, you can control the quality of the ingredients and ensure that every bite is as delicious as can be.
There’s something extra comforting about the flavor of butterscotch. It’s perfectly warm, rich, and sweet!
How to Make Butterscotch Pudding
Be sure to see the recipe card below for full ingredients & instructions!
- Combine milk and cream, then set aside. In another bowl, combine yolks and cornstarch, set aside.
- Heat brown sugar, water, and salt in a saucepan until it bubbles (don’t let it burn).
- Remove from heat and add the milk/cream, then continue heating until it steams.
- Pour into the egg mixture, whisking so the eggs don’t scramble.
- Return everything to the pan to heat until it thickens, then pour through a fine mesh sieve. Then add butter and vanilla.
- Pour into a bowl, cover with plastic wrap, and refrigerate until fully cooled.
- Serve cold or warmed up, with whipped cream or caramel sauce, if desired. Enjoy!
Butterscotch Pudding Ingredient Notes
- Dairy: The combination of whole milk and heavy cream creates a thick and rich pudding. I highly recommend the combination!
- Egg Yolks: Thickens the pudding and adds additional richness.
- Cornstarch: Also thickens the pudding!
- Brown Sugar: I used light brown sugar because it’s easier to tell when the caramel sauce is golden brown, but you can use dark brown sugar instead.
- Water: Helps the brown sugar cook into a smooth syrup.
- Salt: Enhances the butterscotch flavor in the pudding.
- Butter: Adds delicious flavor and mouthfeel to the pudding. Just make sure it gets fully whisked into the pudding before chilling.
- Vanilla: Enhances the sweetness and earthiness of the brown sugar.
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.
Butterscotch is a type of caramel made with brown sugar. Traditional caramel is made with granulated white sugar.
Butterscotch pudding can be enjoyed warm straight from the pot or chilled. Chill the pudding for at least 4 hours before enjoying for best results.
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.
This pudding can be stored in the fridge for up to 5 days. Be sure to keep it in an airtight container so that it doesn’t dry out.
It is not recommended that you freeze this pudding because it can cause the texture to change. If you do choose to freeze it, thaw it in the fridge overnight before serving.
Make Ahead Instructions
Butterscotch pudding can be made up to 2 days ahead. Make the pudding, then press plastic wrap onto the surface to prevent a skin from forming. When ready to serve, portion into cups.
Storage Instructions
Store butterscotch pudding with plastic wrap pressed onto the surface to prevent a skin from forming for up to 3 days in the refrigerator.
Freezing Instructions
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!
Tips for the Best Butterscotch Pudding
- 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.
- Be sure to strain the pudding through a fine-mesh sieve before stirring in the butter and vanilla to remove any curdled milk or scrambled eggs.
- Press plastic wrap to the surface of the pudding before storing to prevent a skin from forming.
- Chill the pudding for at least 4 hours before enjoying.
No matter how you enjoy it, we hope you love this homemade butterscotch pudding recipe as much as we do!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Butterscotch Pudding Recipe
Ingredients
- 2½ cups whole milk 568 grams, room temperature
- 1½ cups heavy cream 341 grams, room temperature
- 5 large egg yolks 70 grams, room temperature
- 2 tablespoons cornstarch 15 grams
- 1 cup brown sugar 213 grams
- ¼ cup water 57 grams
- ¼ teaspoon kosher salt
- 3 tablespoons unsalted butter 42 grams, room temperature
- 2 teaspoons pure vanilla extract 8 grams
- Caramel sauce for serving
- Whipped cream for serving
Equipment
- Kitchen Scale (optional)
- Instant Read Thermometer (optional)
Instructions
- Stir together the milk and cream in a measuring cup or bowl with a spout. Set aside.2½ cups whole milk, 1½ cups heavy cream
- In a medium heatproof bowl, whisk together the egg yolks and cornstarch until pale yellow, about 1 minute. Set aside.5 large egg yolks, 2 tablespoons cornstarch
- Add the brown sugar, water, and salt to a high-sided saucepan set over medium heat. Cook the mixture until it begins to bubble, about 3-4 minutes.1 cup brown sugar, ¼ cup water, ¼ teaspoon kosher salt
- Begin to swirl the mixture gently to ensure it doesn’t burn, but don’t stir it! Once the mixture is bubbling, cook until the mixture reaches 240°F, another 3-4 minutes.
- Remove the pan from the heat and very slowly add the milk/cream mixture, whisking constantly. It will bubble and splatter so stand back and pour carefully.
- Once all of the milk has been incorporated, return the pan to the heat and cook until the mixture begins to steam, about 2 minutes.
- Slowly add 1 cup of the milk mixture into the egg yolks, whisking constantly so they don’t scramble. Then, whisk the egg yolk mixture back into the pot– again, pour slowly and whisk constantly!
- Cook for 2-3 minutes, or until the pudding has thickened enough to coat the back of a spoon. Remove from the heat immediately.
- Pour the pudding through a fine mesh sieve to remove any lumps of curdled milk or scrambled egg. This step is optional, but recommended.
- Add the butter and vanilla to the pudding and whisk to combine.3 tablespoons unsalted butter, 2 teaspoons pure vanilla extract
- Place plastic wrap touching the surface of the pudding so it doesn’t form a skin. Cool completely in the fridge, about 4 hours.
- To serve, place the pudding in a small bowl and top with caramel sauce and whipped cream.Caramel sauce, Whipped cream
Notes
- 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.
- Be sure to strain the pudding through a fine-mesh sieve before stirring in the butter and vanilla to remove any curdled milk or scrambled eggs.
- Press plastic wrap to the surface of the pudding before storing to prevent a skin from forming.
- Chill the pudding for at least 4 hours before enjoying.
- Enjoy the pudding straight from the freezer for an ice cream-like treat!
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