Butterscotch Pudding

In my humble opinion, there are few things better in this life than a cup of butterscotch pudding. It’s thick, creamy, and silky smooth with a delightfully rich caramel flavor that can’t be beat. And while store-bought puddings often work in a pinch, nothing beats the indulgence of homemade. I use real eggs, cream, milk, and cornstarch to make this butterscotch pudding parfait so much richer than anything from a box. All you need is a little patience!

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My Trick for Perfectly Tempered Egg Yolks

Tempering eggs is one of the few “technical” steps in this homemade butterscotch pudding, but don’t worry; it’s totally manageable. The goal is to gradually raise the temperature of the yolks so they don’t scramble. I recommend using a ladle to slowly drizzle in the warm milk mixture while whisking constantly. You can pour straight from the saucepan or a measuring cup, but it’s much harder to control the flow. Using a ladle gives you more control and helps ensure a silky-smooth pudding every time.

4.50 from 2 votes

Butterscotch Pudding Recipe

This ultra-creamy homemade butterscotch pudding is a nostalgic classic made better with real butter, dark brown sugar, and a hint of bourbon.

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

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Equipment

• Kitchen Scale (optional)

Serves 8

1x2x3x

Ingredients

• ▢ 6 tablespoons unsalted butter (¾ stick)
• ▢ 1 cup brown sugar *
• ▢ 1¼ cups heavy cream warm (105-110°F)
• ▢ 2 cups whole milk warm (105-110°F)
• ▢ 3 large egg yolks
• ▢ 3 tablespoons cornstarch
• ▢ ¼ teaspoon kosher salt
• ▢ 1½ teaspoons pure vanilla extract
• ▢ ½ tablespoon bourbon optional

Optional Garnishes:

• ▢ Whipped cream
• ▢ Toffee bits

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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.
• 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 to prevent a skin from forming, 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

*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.

Tips:

• Use a heavy-bottomed saucepan so that the pudding cooks evenly without scorching.
• You want the butter and sugar mixture to reach approximately 225°F before adding the cream. Any hotter, and it will get clumpy.
• After adding the milk and eggs, the pudding must reach a boil in order to thicken properly.
• 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.
• If you want the absolute creamiest texture, whisk the pudding occasionally as it cools in the pan before portioning to prevent it from becoming rubbery.
• 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 and garnishes.

Make-Ahead: You can make the pudding 24-48 hours in advance. While it technically stays good for 3 days, the texture is at its absolute peak on day 2.

Storage: Store butterscotch pudding in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition Facts

Butterscotch Pudding Recipe

Amount Per Serving (1 serving)

Calories 379 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 16g100%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 141mg47%

Sodium 118mg5%

Potassium 174mg5%

Carbohydrates 34g11%

Fiber 0.03g0%

Sugar 31g34%

Protein 4g8%

Vitamin A 1000IU20%

Vitamin C 0.2mg0%

Calcium 133mg13%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: Dessert, pudding

Cuisine: American

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How to Make Butterscotch Pudding Step-by-Step

Prep: Gather up all of the ingredients needed to make this homemade pudding recipe. Warm the cream and the milk to 105-110°F in a saucepan set over low heat or in the microwave in 20-second bursts. Separate the egg yolks from the whites (I recommend saving the egg whites to make some chocolate strawberry macarons later–they freeze well!).

Melt the Sugar: In a large saucepan set over medium-high heat, melt 6 tablespoons of unsalted butter. Once bubbling, add 1 cup of brown sugar and simmer for 4-5 minutes, stirring constantly, until the sugar is melted, caramelized, and fragrant. If you’re using a thermometer, aim for a temperature of 225°F.

Add the Dairy: Reduce the heat to medium-low, then whisk in 1¼ cups of warm heavy cream, followed by 2 cups of warm whole milk. Simmer until heated through.

Temper the Eggs: Place 3 large room-temperature egg yolks in a mixing bowl. Slowly pour in ½ cup of the hot milk mixture, whisking constantly, to temper the eggs. Add 3 tablespoons of cornstarch and ¼ teaspoon of salt and whisk well, then pour the mixture back into the saucepan and return the pan to low heat.

Boil the Pudding: Bring the mixture to a low boil (212°F) 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 1½ teaspoons of vanilla extract and ½ tablespoon of bourbon (if using).

Divide, Chill, and Serve: Allow your butterscotch pudding to cool for 5 minutes, then divide it into 6-8 dessert cups. I like to strain the mixture through a fine-mesh sieve to catch any errant cornstarch or egg pieces. Press plastic wrap to the tops of each, and chill for at least 2 hours, or overnight. Serve chilled with whipped cream and toffee bits, if desired.

How to Store and Freeze

Store leftover butterscotch pudding in the refrigerator with plastic wrap pressed onto the surface to prevent a skin from forming for up to 3 days, or freeze in an airtight container for up to 3 months. Let thaw overnight in the refrigerator, or enjoy frozen as an ice cream-like treat. This pudding is also great warm straight from the stove!