Butterscotch pudding is a luxurious dessert with a rich, creamy mouthfeel. Silky and sweet, it’s topped with spoonfuls of salted caramel sauce and dollops of fresh whipped cream. Make it in 25 minutes then chill.
WHY WE LOVE THIS BUTTERSCOTCH PUDDING
Homemade butterscotch pudding is 100% better than store-bought. With this easy recipe, you can say goodbye to snack-pack pudding cups and instant pudding from a box. Here are more reasons we love this custard.
- It’s a nostalgic time-tested favorite. At Grandma’s house, she’d often make this pudding from scratch. Nothing tastes better than a homemade dessert made the old-fashioned way.
- Made with simple ingredients. Check your pantry and fridge. You might already have these basic staples on hand.
- Assembled on stovetop – quick and easy. Prep this homemade pudding in 25 minutes, then chill it in the fridge for about 4 hours.
- Served and enjoyed with tasty garnishes. We divide the dessert between several small jars. Then we lavishly top them with salted caramel, whipped cream, chopped nuts or shaved chocolate.
- Ideal for church socials and gatherings. Just spoon the pudding into plastic cups and top with caramel. Serve with garnishes on the side.
🛒 INGREDIENTS
- Whole Milk: A delicious base for the pudding so it’s not too thick.
- Heavy Cream: The same as “whipping cream.” It delivers a luxurious texture and satisfying mouthfeel.
- Large Egg Yolks: Thickens the custard while adding rich flavor.
- Cornstarch: A classic thickening ingredient for pudding.
- Light Brown Sugar: Adds the perfect amount of sweetness. But if you only have dark brown sugar in the pantry, feel free to use that instead.
- Water: Assists in cooking the sugar into a syrup.
- Kosher Salt: Enhances the flavor of the other ingredients.
- Salted Butter: Provides additional richness and a buttery, indulgent mouthfeel. If you only have unsalted butter on hand, feel free to use that instead along with a pinch of salt.
- Pure Vanilla Extract: Adds delicious flavor, sweetness and aroma.
- Optional – Rum or Bourbon: For extra boost of delicious flavor.
For Garnishing
- Salted Caramel: For topping the butterscotch pudding. I use homemade salted caramel, but to save time you can buy a jar of it at the market. Look for it in the aisle with the ice cream toppings.
- Whipped Cream: As a garnish for the pudding before serving.
- Optional Toppings: Chopped nuts or Heath English Toffee Bits.
📖 RECIPE STEPS
- STEP 1: In a bowl with a spout (like a glass Pyrex measuring cup), whisk together the whole milk and heavy cream. Set it aside.
- STEP 2: In a medium heat-proof bowl, whisk together the egg yolks and cornstarch until pale yellow – about 1 minute. This is the thickener for our pudding so it’ll have the best consistency. Set the bowl aside.
- STEP 3: On stovetop over medium heat, whisk together water, brown sugar and salt in a (high-sided) medium saucepan. Without stirring, let the mixture cook until it begins to bubble. Then gently swirl the pan so the mixture doesn’t burn – but do not stir it! Once the mixture bubbles cook 3 to 4 minutes more, or until the temperature reaches 240°F / 116°C on a candy thermometer. (Use of a thermometer is optional.)
- STEP 4: Remove the pan from heat. Very slowly, while whisking constantly, add the milk/cream mixture to the pan. The mixture will bubble and splatter, so stand back while pouring carefully. Once the milk mixture has been fully incorporated, return the pan to heat. Cook until the mixture begins to steam – about 2 minutes.
- STEP 5: Remove 1 cup of the hot mixture. In a slow steady stream, pour it into the (heat-safe) bowl of egg yolks/cornstarch while whisking constantly. Keep the mixture moving so the eggs don’t scramble.
- STEP 6: Pour the egg yolk mixture back into the pan in a slow steady stream while whisking constantly. Turn the heat down to low. Cook for 2 to 3 minutes, or until it has thickened enough to coat the back of a spoon. Immediately remove the pan from heat.
- STEP 7: Pour the mixture into a bowl through a fine-mesh sieve (optional) to remove any lumps of scrambled egg or curdled milk. Add butter and vanilla, plus rum or bourbon if desired. Whisk until smooth.
- STEP 8: Place plastic wrap over the bowl of pudding. Gently press down on the plastic so it touches the entire surface to block out air. This helps prevent a skin from forming on the surface. Place butterscotch pudding in the fridge to cool and thicken – about 4 to 6 hours, or overnight.
KITCHEN TIP: If you don’t have plastic wrap on hand, lightly rub a stick of butter over the surface of the hot mixture until an even layer has formed. This will help block out air and prevent a skin from forming.
HOW TO SERVE BUTTERSCOTCH PUDDING
- Divide pudding between 6 small dessert cups.
- Add spoonfuls of salted caramel sauce on top.
- Garnish with dollops of whipped cream and desired toppings.
- Serve and enjoy while the dessert is still chilled.
🤔 recipe faq
These are the most commonly-asked questions for the BEST butterscotch pudding and the most helpful answers for recipe success.
The main difference between the two: Caramel is made with white granulated sugar, while butterscotch is made with brown sugar – which is granulated sugar with molasses.
The primary difference between the two: the thickening agent used. In general, custard is thickened with egg yolks, while pudding is thickened with starch (or a combination of the two – yolks and starch). In many cases, custard has a firmer texture than pudding.
Try chopped nuts, granola, whipped cream, berries, crumbled cookies, mini chocolate chips, butterscotch morsels, Health English Toffee bits, chocolate shavings, banana, coconut flakes, or candy sprinkles.
When refrigerated in an airtight container with plastic wrap covering the surface to protect it from air, it can stay fresh for 3 to 4 days.
👩🏻🍳 more nostalgic desserts
There’s a special place in our hearts for nostalgic desserts. These are some of our favorite Grandma-approved recipes.
- Malted Milk Cookies
- Lemon Pop Tarts
- Blueberry Cobbler
- Vanilla Creme Sandwich Cookies
- Cherry Turnovers
- Iced Oatmeal Cookies
- Whoopie Pies
- Watergate Salad Dessert
RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️
Flavor testers rated this the BEST butterscotch pudding recipe. They enjoyed the sweet butterscotch flavor with notes of molasses. And they noted the rich velvety texture with a creamy mouthfeel. Grandma would be proud!
If you agree this is a must-make dessert, give it a 5-star rating in the comments. Then be a recipe hero. Share it with friends. 📌 Pin it to Pinterest.
Butterscotch Pudding
- Total Time: 4 Hours 25 Minutes
- Yield: 6 servings 1x
Description
Grandma’s butterscotch pudding boasts the sumptuous flavor of caramelized brown sugar, butter, vanilla and salted caramel. Crown with whipped cream and garnish with your favorite toppings.
Ingredients
For Butterscotch Pudding
- 2 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 5 large egg yolks
- 2 tablespoons cornstarch
- 1 cup packed light brown sugar
- 1/4 cup water
- 1/2 teaspoon kosher salt
- 3 tablespoons butter, softened
- 1 tablespoon pure vanilla extract
- Optional: 1 tablespoon rum or bourbon
Toppings/Garnishes
- Salted caramel sauce – homemade or store-bought
- Homemade whipped cream
- Chopped nuts, Heath English Toffee Bits, or mini chocolate chips
Instructions
- In a bowl with a spout, whisk together the whole milk and heavy cream. Set aside. In a medium heat-proof bowl, whisk the egg yolks and cornstarch together until pale yellow – about 1 minute. Set it aside as well.
- On stovetop over medium heat, whisk together water, brown sugar and salt in a (high-sided) medium saucepan. Without stirring, let the mixture cook until it begins to bubble. Then gently swirl the pan so the mixture doesn’t burn – but do not stir it! Once the mixture bubbles cook 3 to 4 minutes more, or until the temperature reaches 240°F/116°C on a candy thermometer. (Use of a thermometer is optional.)
- Remove the pan from heat. Very slowly, while whisking constantly, add the milk/cream mixture to the pan. It will bubble and splatter, so stand back while pouring carefully. Once the milk has been fully incorporated, return the pan to heat. Cook until the mixture begins to steam – about 2 minutes.
- Remove 1 cup of the hot mixture. In a slow steady stream, pour it into the (heat-safe) bowl of egg yolks/cornstarch while whisking constantly. Keep the mixture moving so the eggs don’t scramble. Pour the egg yolk mixture back into the pan in a slow steady stream while whisking constantly. Turn the heat down to low. Cook for 2 to 3 minutes, or until it has thickened enough to coat the back of a spoon. Immediately remove the pan from heat.
- Pour the mixture into a bowl through a fine-mesh sieve (optional) to remove any lumps of scrambled egg or curdled milk. Add butter and vanilla, plus rum or bourbon if desired. Whisk until completely smooth. Place plastic wrap over the bowl of pudding. Gently press down on the plastic wrap so it touches the entire surface to block out air. This will help prevent a skin from forming on the surface. Place butterscotch pudding in the fridge until cooled and thickened – about 4 to 6 hours, or overnight.
- Divide pudding between 6 dessert cups. Add salted caramel sauce on top. Garnish with dollops of whipped cream and desired toppings. Serve and enjoy while the dessert is still chilled. Store leftovers in an airtight container for up to 4 days.
Notes
Whole milk & heavy cream: For the best consistency with an ideal texture, do not substitute with lower fat milks. The pudding will be thinner with a less luxurious mouthfeel.
Egg yolks & cornstarch: This is the thickener for our pudding so it’ll have the best consistency.
For a deeper butterscotch flavor: Dark brown sugar has more molasses than light brown sugar. Feel free to use dark brown sugar instead of light brown sugar. It will also give the pudding a deeper shade.
- Prep Time: 10 Minutes
- 4 Hours: Chilling Time
- Cook Time: 15 Minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: Butterscotch Pudding, Butterscotch Custard
Butterscotch Pudding 👉🏻 Your Thoughts
Does this recipe evoke feelings of nostalgia? Did your mother, grandmother or aunties make this delicious dessert? Did their versions include several tasty toppings? Share your thoughts and remembrances below.