Butterscotch Pudding

I love making Butterscotch Pudding because it’s a rich, creamy dessert with that irresistible caramelized flavor that’s both comforting and indulgent. The smooth texture of the pudding combined with the buttery sweetness of the butterscotch makes it a delightful treat. It’s simple to prepare and can be enjoyed on its own or used as a filling for pies or tarts!

Why I’ll Love This Recipe

I enjoy how the flavor of butterscotch fills every bite with warm, caramel-like sweetness, while the smooth, velvety texture of the pudding makes it so satisfying. It’s an old-fashioned dessert that brings back memories of classic comfort food. Plus, it’s easy to make ahead and perfect for any occasion—whether it’s served in individual cups or one large dish to share.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup brown sugar, packed

• 1/4 cup unsalted butter

• 2 cups whole milk

• 1/2 cup heavy cream

• 1/4 teaspoon salt

• 3 large egg yolks

• 2 tablespoons cornstarch

• 1 teaspoon vanilla extract

• 1/2 teaspoon butterscotch extract (optional, for a more intense flavor)

Directions

1. Melt the Butterscotch Base:

   • In a medium saucepan, I melt the butter and brown sugar over medium heat. I stir constantly to prevent burning and allow the sugar to dissolve into the butter.

   • Once melted, I let the mixture simmer for a couple of minutes to deepen the flavor before removing it from the heat.

2. Whisk the Milk and Cream:

   • In a separate bowl, I whisk together the milk, heavy cream, and salt. I slowly pour the milk mixture into the sugar-butter mixture, whisking constantly to combine and prevent curdling.

3. Temper the Egg Yolks:

   • In another bowl, I whisk together the egg yolks and cornstarch until smooth. To prevent cooking the eggs too quickly, I gradually add about 1/2 cup of the hot butterscotch mixture to the egg yolks, whisking constantly.

   • Once tempered, I pour the egg mixture back into the saucepan with the rest of the butterscotch mixture, whisking constantly.

4. Cook the Pudding:

   • I return the saucepan to medium heat and continue to cook the mixture, whisking constantly, until it thickens (about 5-7 minutes). The pudding should be able to coat the back of a spoon. Be sure to keep stirring to avoid lumps.

   • Once thickened, I remove the pudding from the heat and stir in the vanilla extract (and butterscotch extract, if using) for extra flavor.

5. Chill the Pudding:

   • I divide the pudding into individual serving dishes or pour it into a large dish. I place plastic wrap directly on the surface of the pudding to prevent a skin from forming as it cools.

   • I refrigerate the pudding for at least 2 hours or until chilled and set.

6. Serve and Enjoy:

   • Once the pudding is chilled, I can serve it as is or with a dollop of whipped cream or a sprinkle of toasted nuts for added texture. Enjoy!

Servings and Timing

This recipe yields 4-6 servings. Prep time is about 10 minutes, and cooking time is around 10-15 minutes, with chilling time of about 2 hours, making this an easy dessert to prepare in advance.

Variations

I like to change it up by:

• Adding a pinch of cinnamon or nutmeg for a spiced version of butterscotch pudding.

• Using dark brown sugar instead of light for a richer, more molasses-forward flavor.

• Swapping in a bit of rum extract or a splash of bourbon for a boozy twist.

• Topping with a sprinkle of crushed toffee bits or crumbled cookies for extra crunch.

Storage / Reheating

I store the butterscotch pudding in an airtight container in the fridge for up to 3 days. If I have leftovers, I can eat them cold or warm them up in the microwave for 20-30 seconds. Just be sure to stir it after reheating to get the creamy consistency back.

FAQs

1. Can I use half-and-half instead of heavy cream?
Yes, you can use half-and-half instead of heavy cream, but the pudding may be slightly less rich and creamy. Heavy cream provides a thicker, more luxurious texture.

2. Can I make this pudding dairy-free?
Yes! You can use a non-dairy milk like coconut milk or almond milk in place of the whole milk and heavy cream. For the butter, use a dairy-free alternative, and be sure to use dairy-free whipped cream for serving.

3. Can I use regular sugar instead of brown sugar?
Brown sugar gives this pudding its signature rich flavor, but you can substitute granulated sugar if needed. The flavor will be slightly different, but still delicious.

4. Can I use a store-bought pudding mix instead of making it from scratch?
If you’re short on time, you can use a store-bought pudding mix. Just follow the package instructions, but add a bit of vanilla extract and brown sugar for that extra homemade touch.

5. How can I make the pudding thicker?
If you prefer a thicker consistency, you can increase the cornstarch by 1 tablespoon. If you find the pudding too thick, simply whisk in a little extra milk or cream to reach your desired consistency.

Conclusion

Butterscotch Pudding is a timeless dessert that brings a rich, buttery flavor in every creamy spoonful. It’s indulgent yet comforting and can easily be made ahead of time, making it perfect for special occasions or a quiet dessert after dinner. Whether enjoyed alone or topped with whipped cream, this pudding is a delicious treat that everyone will love!