Simple Butterscotch Pudding
on Jan 13, 2019, Updated Feb 25, 2025
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Something about butterscotch makes people (e.g., me) very happy. This easy homemade butterscotch pudding recipe is sure to do just that!
Homemade stovetop butterscotch pudding is a simple old-fashioned treat that evokes all kinds of nostalgic feelings. Butterscotch tastes rich, sweet, and salty, with notes of toffee, molasses, and caramel thanks to the dark brown sugar.
This is a silky pudding, not very thick or heavy at all. As you can see, it doesn’t hurt to serve it with Sweetened Whipped Cream, and few desserts can’t stand to look a little sexier and taste a little better with a few shavings of chocolate over them. Also, try homemade chocolate pudding! You might even think about making little pots of half chocolate and half butterscotch pudding for a special dessert.
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What's In This Post?
Ingredients
- Dark brown sugar – Although light brown sugar will work, too, I have found that dark brown sugar creates a more intense butterscotch flavor.
- Cornstarch – To thicken the pudding
- Kosher or sea salt – To amplify the flavors.
- Whole milk – To create its silky consistency.
- Heavy cream – For creaminess and thickness.
- Eggs – Thickens the pudding and adds richness and structure. For a richer pudding, use 4 egg yolks instead of two whole eggs.
- Vanilla extract – For rich vanilla flavor notes.
- Whipped cream – To serve.
How to Make Homemade Butterscotch Pudding
- Make the pudding base: In a large, heavy saucepan, whisk together the brown sugar, cornstarch, and salt. Whisk in the milk, cream, and eggs until fully blended. Bring to a boil over medium-high heat, whisking constantly for about 1 minute to prevent lumps.
- Whisk in the vanilla, chill, and serve: Remove the pot from heat and stir or whisk in the vanilla. Pour into one large bowl or individual serving dishes, then cover the surface of the pudding with plastic wrap and refrigerate until chilled.
Shaving the Chocolate
For this recipe, I used a fine Microplane, which really just results in a dusting of dark chocolate, which is all that was needed in terms of flavor and looks. For a bit more crunch and a different kind of flavor, cocoa nibs would be great.
Butterscotch is similar to caramel, but the base is brown sugar instead of white sugar. Thus, there is a more complex, deep, and richer flavor.
Some believe that the word butterscotch is a reference to its birthplace of Scotland (Scotch). Others think that it may be derived from the word “scorch” because of the burnt sugar flavor.
If after your pudding starts to thicken, you see lumps in it, you can remove them by straining the pudding through a fine mesh strainer.
Butterscotch pudding is intensely good without the addition of these liquors. However, I’ve noticed it can create a more complex flavor profile. Use a bit of one of these liquors to underscore and amplify the caramel-ly notes or scotch for a more savory and smoky flavor.
Storage
The pudding will stay good wrapped tightly in the fridge for up to 7 days. Place a piece of plastic wrap directly on the surface to prevent a skin from forming.
What to Serve With Butterscotch Pudding
More Great Desserts to Try
- Homemade Chocolate Pudding
- Blueberry and Peach Crostada
- Chocolate Peanut Butter Ice Cream Pie
- Salted Caramel Brownies
Simple Butterscotch Pudding
Ingredients
- 1 cup packed dark brown sugar
- ¼ cup cornstarch
- ½ teaspoon kosher or sea salt
- 3 cups whole milk
- 1 cup heavy cream
- 2 large eggs
- 2 teaspoons pure vanilla extract
- Whipped cream (to serve)
- Shaved chocolate (optional; to serve)
Instructions
- In a large, heavy saucepan, whisk together the brown sugar, cornstarch, and salt. Whisk in the milk, cream, and eggs until fully blended. Bring to a boil over medium-high heat, whisking very frequently, then continue to boil, whisking constantly, for 1 minute to prevent lumps from forming.
- Remove from the heat and whisk in the vanilla. Pour into one large bowl or 6 individual serving dishes, then cover the surface with plastic wrap and refrigerate until chilled, at least 1 hour for the smaller dishes or 2 1/2 hours for a bigger bowl.
- Serve with whipped cream and grated chocolate.
