Homemade Butterscotch Pudding

Homemade butterscotch pudding.

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Real deal Homemade Butterscotch Pudding is one of the most delicious and simplest underrated desserts. It has a rich and creamy taste and can be used in various ways, other than just digging in with a spoon!


For Butterscotch:

  • 4 tablespoons (55 grams) unsalted butter, cubed
  • 1-1/4 packed cup (250 grams) dark brown sugar
  • 1-¼ cup (280 grams) heavy cream

For Pudding:

  • ¼ cup (30 grams) cornstarch
  • ¼ teaspoon kosher salt
  • 4 large egg yolks
  • 2 cups (450 grams) whole milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons cold unsalted butter, cubed


Prepare the Butterscotch:

  1. Add butter to a medium pot and turn on the heat to medium. Once butter starts to melt, add in brown sugar. Using a spatula, carefully stir the sugar mixture around to evenly distribute the heat and ensure even melting of the sugar. Cook for about 3-4 minutes, or until the edges of the sugar start to bubble up.
  2. Carefully and slowly, whisk in the heavy cream, about ¼ cup at a time. Continue until all of the cream is mixed in.
  3. Continue to cook the butterscotch over medium heat, watching carefully to ensure it doesn’t boil over, for 5 minutes, or until slightly thickened.
  4. Remove the butterscotch from the heat, and let it sit for 5 minutes to cool. Set aside 2 tablespoons of the butterscotch to drizzle on top of the pudding for serving.

Make the pudding:

  1. Add cornstarch, salt and egg yolks to a medium bowl and whisk together until thoroughly combined. Then whisk in the milk.
  2. Next, temper the egg mixture: Slowly pour 1 cup of the hot butterscotch into the milk/egg mixture, while gently whisking. Then, slowly pour the whole egg mixture into the pot of butterscotch while gently whisking.
  3. Turn on the heat to medium and cook, whisking constantly, and occasionally taking a spatula and scraping up any thickened pudding in the edges of the pan. Continue to cook until the pudding has completely thickened and large bubbles are forming and popping, about 8 minutes. 
  4. Remove from heat; immediately pour through a fine mesh strainer into a bowl, using a spatula to push all the pudding out while leaving behind any bits of cooked egg. Whisk the extract and butter into the pudding. 
  5. Pour the pudding into serving containers or a bowl. 
  6. Serve slightly warm, or cold with whipped cream and desired toppings.


If desired, you can also use light brown sugar. It will just have a lighter flavor.

The longer you cook the butterscotch, the thicker the sauce will be. If you have found that after it is cooled, it is too thick, you can briefly reheat the mixture and add a bit more cream to it to thin it out.

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