Why You’ll Love This Recipe

This butterscotch pudding is incredibly easy to make and uses real ingredients like dark brown sugar and butter to achieve its signature flavor. Unlike boxed pudding, this homemade version is free of artificial ingredients and delivers a velvety smooth texture.

Ingredients

2 cups whole milk
1 cup heavy cream
1/4 cup cornstarch
3 large egg yolks
3/4 cup dark brown sugar
1/4 teaspoon salt
2 tablespoons unsalted butter
1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the Milk Mixture

In a medium saucepan over medium heat, combine the milk, heavy cream, and half of the brown sugar. Stir until warm but not boiling.

2. Whisk the Egg Yolks

In a separate bowl, whisk the egg yolks with cornstarch and the remaining brown sugar until smooth.

3. Temper the Eggs

Slowly pour a small amount of the warm milk mixture into the egg yolk mixture, whisking constantly.
Gradually add the rest of the milk mixture while whisking to prevent the eggs from scrambling.

4. Cook Until Thickened

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the pudding thickens (about 5-7 minutes).

5. Add Butter and Vanilla

Remove from heat and stir in the butter, vanilla extract, and salt.
Pour the pudding into serving dishes and refrigerate until set (about 2 hours).

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 25 minutes

Variations

Boozy Butterscotch: Add a splash of bourbon for an adult twist.
Extra Creamy: Swap some of the whole milk for more heavy cream.
Salted Butterscotch: Sprinkle a bit of flaky sea salt on top before serving.

Storage/Reheating

Refrigeration: Store covered in the fridge for up to 4 days.
Freezing: Not recommended, as the texture may change.

FAQs

Can I use light brown sugar instead of dark brown sugar?

Yes, but dark brown sugar provides a deeper caramel flavor.

How do I prevent lumps in my pudding?

Whisk constantly while cooking and strain the pudding if necessary.

Can I make this pudding dairy-free?

Use full-fat coconut milk and dairy-free butter substitutes.

Is butterscotch pudding the same as caramel pudding?

No, butterscotch pudding is made with brown sugar and butter, while caramel pudding uses white sugar.

Can I use this pudding as a pie filling?

Yes! It works wonderfully as a filling for pies and trifles.

Can I make this pudding without eggs?

Yes, increase the cornstarch to 1/3 cup for thickening.

How can I make this pudding thicker?

Let it cook a little longer on the stove, stirring constantly.

What should I serve with butterscotch pudding?

It pairs well with whipped cream, crushed cookies, or chopped nuts.

Can I reheat butterscotch pudding?

Yes, warm it gently over low heat while stirring.

Why did my pudding turn out runny?

It may not have cooked long enough. Continue cooking until it thickens properly.

Conclusion

This homemade butterscotch pudding is the ultimate creamy dessert, packed with deep caramel flavors and a silky texture. Whether served on its own or as part of a layered dessert, it’s sure to be a favorite!

Butterscotch Pudding

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Indulge in the rich, creamy taste of homemade Butterscotch Pudding, made with dark brown sugar, butter, and vanilla for deep caramelized flavor. This silky-smooth dessert is easy to make and far superior to store-bought versions. Perfect as a comforting treat or an elegant sweet finish to any meal!

Author: Amy
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 2 hours 25 minutes
Yield: 4 servings
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

2 cups whole milk
1 cup heavy cream
¼ cup cornstarch
3 large egg yolks
¾ cup dark brown sugar
¼ tsp salt
2 tbsp unsalted butter
1 tsp vanilla extract

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Instructions

Heat the Milk Mixture:
- In a medium saucepan over medium heat, combine the milk, heavy cream, and half of the brown sugar. Stir until warm but not boiling.
Whisk the Egg Yolks:
- In a separate bowl, whisk the egg yolks with cornstarch and the remaining brown sugar until smooth.
Temper the Eggs:
- Slowly pour a small amount of the warm milk mixture into the egg yolk mixture, whisking constantly.
- Gradually add the rest of the milk mixture while whisking to prevent the eggs from scrambling.
Cook Until Thickened:
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the pudding thickens (about 5-7 minutes).
Add Butter and Vanilla:
- Remove from heat and stir in the butter, vanilla extract, and salt.
- Pour the pudding into serving dishes and refrigerate until set (about 2 hours).

Notes

Boozy Butterscotch: Add a splash of bourbon for an adult twist.
Extra Creamy: Swap some of the whole milk for additional heavy cream.
Salted Butterscotch: Sprinkle flaky sea salt on top before serving.