This butterscotch pudding is made with caramelized brown sugar, creamy butter, and real vanilla extract for an amazing flavor and luscious texture. If you are a butterscotch lover, this is a must-try.
This is one of our favorite puddings and is so easy to make. The butterscotch flavor is spot on, and the texture is ultra-smooth. We are a pudding-loving and butterscotch-loving family. If you like this recipe, try chocolate pudding, tapioca pudding, or vanilla custard.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Milk: Preferably whole milk, but I have used 2% in a pinch.
- Heavy: or whipping cream
- Butter: unsalted or salted. If using salted butter, reduce the added salt to 1/4 teaspoon.
- Vanilla extract: the pure stuff, please
- Bourbon or rum. I do not purchase it specifically for this recipe, but if I have some in the house, I add a splash.
How to Make Butterscotch Pudding
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Add the brown sugar, salt, and water to a heavy skillet over medium heat and stir to combine. Bring the mixture to a boil and boil for 5 minutes. Do not stir while bringing it to a boil or while it is boiling. You can gently swirl it.
Meanwhile, whisk the cornstarch and 1/4 cup of milk together. Over medium-low heat, slowly whisk it into the pot, alternating with the remaining milk and heavy cream. Bring the mixture to a gentle boil and cook until thickened, whisking often.
Beat the egg yolks in a small bowl. Whisk in several tablespoons of the hot pudding mixture, a couple of tablespoons at a time, to warm the eggs. You may need to do this several times until you feel the bowl warm. This procedure is known as tempering the eggs. Whisk the warmed eggs into the pudding and cook over medium-low heat for 1-2 minutes while whisking.
Remove the pudding from the heat and whisk in the butter, vanilla extract, and bourbon, if desired. Continue stirring while it cools to keep a skin from forming. Pour the warm pudding into serving dishes and chill.
Preparation Tips
- For best results, don’t stir the sugar mixture while it is boiling, as it can cause the sugar to crystalize and the texture to be grainy. You can however, gently swirl the pan.
- Always temper the eggs by whisking a small amount of the hot pudding mixture into the egg yolks. Do it several times until you feel the egg bowl warm.
- Continue whisking the pudding for a couple of minutes after you finish it, while it is cooling. This will help keep a skin from forming.
- Serve this pudding warm or cold. It is delicious both ways.
Storage and Reheat
Store the pudding in an airtight container in the refrigerator for up to 4 days. If storing in individual serving dishes, cover tightly with plastic wrap and store in the fridge. I do not recommend freezing this pudding, as it will likely separate.
Reheat over very low heat on the stovetop while constantly stirring. Do not let it boil.
More Dessert Recipes
Butterscotch Pudding
Ingredients
- ¾ cup dark brown sugar
- ½ teaspoon salt
- 3 tablespoons water
- 3 tablespoons cornstarch
- 1¼ cups whole milk room temperature
- 1 cup heavy cream room temperature
- 3 large egg yolks room temperature
- 3 tablespoons unsalted butter cut into 1 tablespoon segments
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon or rum
Instructions
- Add the brown sugar, salt, and water to a heavy skillet over medium heat and stir to combine. Bring the mixture to a boil and boil for 5 minutes. Do not stir while bringing to a boil or boiling. You can gently swirl it but be careful as it is extremely hot and will burn.
- Whisk the cornstarch and 1/4 cup milk together until smooth. Over medium-low heat slowly whisk it into the pot alternating with the remaining milk and heavy cream.
- Bring the mixture to a gentle boil and cook until thickened, whisking frequently.
- Beat the egg yolks in a small bowl. Whisk in several tablespoons of the hot pudding mixture, a couple of tablespoons at a time, to warm the eggs. You may need to do this several times until you feel the bowl warm. This procedure is known as tempering the eggs.
- Slowly whisk the warmed eggs into the pudding and bring it to a gentle boil over medium-low heat. Cook for 1-2 minutes while whisking constantly.
- Remove the pudding from the heat and whisk in the butter, vanilla extract, and bourbon, if desired. Continue stirring while it cools to keep a skin from forming. Pour the warm pudding into serving dishes and chill.
Notes
- For best results don’t stir the sugar mixture while it is boiling, as it can cause the sugar to crystalize and the texture to be grainy.
- Always temper the eggs by whisking a small amount of the hot pudding mixture into the egg yolks. Do it several times until you feel the egg bowl warm.
- Continue whisking the pudding for a couple of minutes after you finish it and remove it from the heat. This will help keep a skin from forming.
- Serve this pudding warm or cold. It is delicious both ways.
Marysa
I haven’t had pudding in so long. Butterscotch sounds like a wonderful flavor! Looks delicious and easy to make. I am going to try it!
Angela
This recipe was so easy to make and turned out delicious! My kids loved it. I am looking forward to making it again. YUM!!!
Tara
This is perfect! It has the perfect amount of brown sugar and vanilla to make it a classic butterscotch. So good!
Beth Pierce
Thank you, Tara!
Catalina
This butterscotch pudding was pure comfort in a bowl! The deep caramel flavor was incredible, and it was so silky smooth. It tasted even better than store-bought versions!
Catherine
I’ve always loved the deep, rich taste of butterscotch, but I had never tried making my own pudding until now. The combination of caramelized brown sugar and real vanilla was perfect and your directions were spot on.
Henri
As always this page leaves me salivating and worried about my waisteline 🙂
Beth Pierce
LOL!
Rosey
I’m here to tell you that butterscotch is so underrated. It is one of the best flavors of all time.
Beth Pierce
I agree, Rosey!
Marie-Pierre Breton
I made this yesterday for my family, and it was gone in no time! Great, easy dessert!
Beth Pierce
Thanks, Marie! I am so glad that you enjoyed it!
Claudia
Oh, yum! We loved it! Butterscotch is one of my favorite flavors, and this homemade pudding is just about the best thing in the world.
Beth Pierce
I could not agree more, Claudia!
Ana
This butterscotch pudding was seriously dreamy! It was super easy to make, and I’ll definitely be whipping this up again for a comforting dessert.
Beth Pierce
Thank you, Ana! I am so glad that you liked it!