Easy Butterscotch Pudding Recipe

butterscotch pudding in a glass parfait cup, topped with whipped cream.

Course: Dessert, pudding

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 379kcal

Author: Becky Hardin

My thick and silky butterscotch pudding recipe is simple enough to make on the stovetop in just 20 minutes! Made with cream, eggs, milk, brown sugar, and a few other basic ingredients, this easy homemade pudding has a rich caramel-y flavor that sends me straight to heaven.

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US Customary - Metric

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

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

Video

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.

Becky's Top 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