Homemade Butterscotch Pudding

Real deal Homemade Butterscotch Pudding is one of the most simple, delicious, and underrated desserts out there. It has a rich and creamy taste and can be utilized in so many various ways, including just digging in with a spoon!

Have you ever had Butterscotch Pudding? As in, the real deal not from a little package, butterscotch pudding? It's so creamy, with a uniquely sweet and slightly smoky flavor. I'm always blown away when I have it because, despite the simplicity of its ingredients, it's a complex-tasting dessert.

I know pudding isn't the most glamorous dessert out there, but I find it to be the perfect after-dinner sweet!

It's simple to make (and I share all the tips for making it below), it uses common inexpensive ingredients, and it has a million different ways you can use it, other than just eating it with a spoon.

So, let's get to making it, shall we? The text below offers tons of tips and helpful notes, or you can scroll to the bottom to grab the recipe and get started!

Butterscotch Pudding Ingredients

Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.

• unsalted butter
• dark brown sugar (light brown sugar can be swapped, but it will result in a lighter flavor)
• heavy cream
• cornstarch
• kosher salt
• egg yolks
• whole milk (reduced fat milk can be used, but it will result in a lighter flavor)
• vanilla extract

Let's Start with the Butterscotch

Butterscotch is similar to caramel in that it is made from sugar, cream, and butter. However, it has a darker smoky edge to it, thanks to the molasses-laced brown sugar used instead of standard granulated sugar.

Butterscotch is made by cooking butter and dark brown sugar together in a pot until the sugar starts to melt. Heavy cream is whisked in, and then, the whole mixture is cooked until thickened. Finally, some salt and vanilla are folded in to punch up the flavor.

Once you have the butterscotch made, set some aside for drizzling over the top of the pie. Then it's time to make the pudding.

How to Make Homemade Butterscotch Pudding

The pudding is made by whisking together cornstarch and egg yolks and then slowly adding in some of the hot butterscotch. This is known as tempering. Do this slowly, so you don't accidentally cook any eggs.

Once about half of it has been whisked in, you can pour the egg/butterscotch mixture into the pot with the remainder of the butterscotch.

The whole mixture is cooked over medium heat, while you alternate between whisking and using a rubber spatula to scrape up any thickened bits from the bottom. Once you’ve cooked the pudding, strain it, and whisk in butter and vanilla extract.

Pour into your desired container (or pie). See more below for serving suggestions.

Butterscotch Pudding Tips

1. Make sure to have a rubber spatula and a whisk handy. I use both to make sure the mixture cooks evenly. I swap between using them while cooking the pudding to ensure I’m getting all the mixture out of the crevices of the pot while whisking to ensure a consistent, overall cook.
2. Don’t walk away from the pudding. It takes no more than 10 minutes to cook. Also, it’s especially important to stir almost constantly at the beginning when you are cooking it to be sure no egg yolks get stuck to the bottom of the pot and scramble.
3. Strain the pudding. This step is to get rid of any small bits of cooked eggs you might have accidentally cooked. It makes for a smoother pudding.
4. Pudding is best eaten within one to two days after it has been made. But, it will last up to five. As the days go on, the pudding might release some moisture. This is fine to consume, just stir it back up.

After the Pudding is Made

There are a few options for handling the pudding after it is made.

First, know that the pudding will set pretty firm. If you are using it to make a pie, this makes for a smooth slice when you cut it, so long as you put it directly into the prepared pie crust when it is hot.

If you aren't making a pie, you have a few choices for what to do with the pudding depending on what you want. Because the pudding sets firm--and that is what we want--you can put it into individual bowls / serving containers and let it set up in there. Or if you want softer pudding, let the pudding set up in a larger bowl, and then right before serving whisk the pudding. It will come back to its fluffy and smooth texture after a brief whisk.

Also note, if you are looking to avoid the "skin" that forms on top of the pudding (which, if I'm being honest, I hardly ever do this) you can put a piece of plastic wrap on top of the pudding or puddings while it's still warm to prevent it.

Serving Suggestions

Serve this pudding warm or chilled. Do note: pudding tastes sweeter when it's served warm.

Go ahead and put the biggest dollop of unsweetened whipped cream on it. You won't regret it. I also like to add a bit of texture to this by either crumbling cookies on top or my favorite way: chopping up a chocolate toffee bar and sprinkling. Don't forget, as the recipe suggests, to set aside about 2 tablespoons worth of butterscotch for drizzling on top.

If you are serving it later and want to avoid the pudding forming a "skin" as it cools, cover the surface of the pudding lightly with plastic wrap.

Looking to turn this into a pie? Check out this Butterscotch Cream Pie recipe.

More Butterscotch Recipes:

• How to Make Butterscotch
• Butterscotch Pear Pie

I am so honored when you make a recipe from my site! If you make this Butterscotch Pudding, please leave a comment and a star rating with your experience! If you have any questions about this recipe, feel free to comment here, too!

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