Homemade butterscotch pudding is underrated, yet unbelievable. In this recipe, you’re combining the outstanding flavors of caramelized brown sugar and butter with vanilla and a splash of bourbon. This butterscotch pudding recipe is luxuriously creamy, velvet-rich, and totally unforgettable with salted caramel and fresh whipped cream on top.
The work is cut out for me today as I have to twist your arm into trying TWO underrated desserts. First, butterscotch. Often overshadowed by chocolate, peanut butter, lemon, and every other flavor on the planet, butterscotch quietly sits in the corner until it’s noticed. Second, pudding. Normally pudding is as exciting as watching paint dry; a majority of dessert lovers don’t give it the time of day.
But let’s take a moment to appreciate both. Homemade butterscotch pudding is in its own playing field. In 1 pot, we’re combining caramelized brown sugar and butter with a splash of vanilla and bourbon. Butterscotch pudding is luxuriously creamy and velvet-rich. Top with salted caramel, fresh whipped cream, and toffee bits for a truly unforgettable dessert.
And the best part? Box mix pudding is not invited to this party!
Oh, and if you’re ever in need of gluten free dessert recipes, this one fits the bill. Win!
Guess what? Butterscotch pudding is actually making a comeback. LA’s restaurant Pizzeria Mozza has been all the buzz lately because it serves up an iconic dessert: butterscotch budino. (Budino is Italian for pudding-like desserts.) Reading about it, as my mouth totally salivated, inspired today’s recipe.
Video Tutorial: Butterscotch Pudding
How to Make Homemade Butterscotch Pudding
Instant box pudding mix has skewed our perception of what real pudding actually tastes like. It’s much creamier and smoother, close to creme brûlée. And it’s easy to make! If you’ve made banana cream pie, coconut cream pie, mocha chocolate pudding pie, or homemade dirt pudding, you’ll be familiar with the process. I’ve said it before and I’ll say it again: if you know how to stir, you know how to make pudding.
- Combine whole milk and heavy cream. Heavy cream is the secret to REALLY GOOD pudding. Thin it out with whole milk so the pudding isn’t overly thick.
- Combine egg yolks and cornstarch. They thicken the pudding to the best consistency.
- Cook brown sugar, water, and salt together. You are essentially caramelizing the brown sugar on the stove. It’s the most important step in the entire recipe because it develops the butterscotch flavor. Without it, you’re eating brown sugar pudding, not butterscotch pudding.
- Slowly add the milk/heavy cream to the pot. The colder the milk, the more the pot will sizzle. Add it carefully, then bring to a boil.
- Add the egg yolk mixture to the pot. Temper it first by adding some of the boiling pudding to the egg yolk mixture, then pour it all back into the pudding. You can watch me do this in the video above. The purpose of tempering is to slowly raise the egg yolk’s temperature without scrambling them. It’s very simple.
- Remove from heat and add the remaining ingredients. You need butter, vanilla extract, and bourbon, rum, or scotch. Softened butter keeps the pudding creamy and the last 2 are for flavor. You won’t regret the splash of alcohol!
This is a 10 minute recipe. Add each ingredient to the pot in different stages, then let the pudding cool and thicken. Your 10 minutes of work will be certainly be rewarded!
Ingredients in Homemade Butterscotch Pudding
You only need a few basic ingredients for stovetop butterscotch pudding.
- Whole Milk
- Heavy Cream
- Egg Yolks
- Cornstarch
- Water
- Dark Brown Sugar
- Salt
- Butter
- Vanilla Extract and Scotch or Bourbon.
My #1 tip: Use dark brown sugar instead of light brown sugar. In my recipe testing, I found light brown sugar to be good, but dark brown sugar is great. The sugar cooks into a darker color and the butterscotch flavor is much more intense.
What Does Butterscotch Taste Like?
My love for butterscotch runs deep. Deeper than peanut butter, deeper than apple pie, deeper than sprinkles. But what does butterscotch taste like? Butterscotch is like caramel, but its base is brown sugar, not regular white sugar. Therefore, butterscotch has that richer, more complex flavor than caramel. I actually have a homemade butterscotch candy recipe in Sally’s Candy Addiction! They’re called Butter Rum Hard Candies on page 27.
Speaking of caramel, this butterscotch pudding is elevated to heaven with a generous dose of salted caramel and crunchy toffee. Homemade whipped cream is a convenient finishing touch since you already have heavy cream on hand for the pudding. But these toppings are optional. Truly all you need is a spoon to enjoy this stuff!!
PS: I serve the pudding in regular cups and/or these French wine glasses. So fancy!
PrintHomemade Butterscotch Pudding
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours, 10 minutes
- Yield: serves 4
- Category: Dessert
- Method: Cooking
- Cuisine: American
Description
This butterscotch pudding comes together in about 10 minutes on the stove. In this recipe, you’re combining the outstanding flavors of caramelized brown sugar and butter with vanilla and, if desired, a splash of bourbon. This butterscotch pudding recipe is luxuriously creamy, velvet-rich, and totally unforgettable with salted caramel and fresh whipped cream on top.
Ingredients
- 1 and 1/2 cups (360ml) whole milk
- 1 cup (240ml) heavy cream or heavy whipping cream
- 3 large egg yolks
- 2 Tablespoons cornstarch
- 3/4 cup (150g) packed dark brown sugar
- 3 Tablespoons water
- 1/2 teaspoon salt
- 3 Tablespoons (43g) unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- optional but recommended: 1 Tablespoon scotch, rum, or bourbon
- optional for topping: salted caramel, Heath Bar toffee bits, homemade whipped cream
Instructions
- Whisk the whole milk and heavy cream together. Set aside. Whisk the egg yolks and cornstarch together. Set that aside too. Have both ready to go in step 3.
- Whisk the brown sugar, water, and salt together in a medium heavy duty saucepan over medium heat. Without stirring, allow to cook and bubble until darker brown, about 5-6 minutes. It should begin to smell caramelized at that point. If desired, you can take the temperature with a candy thermometer to be certain it is ready. Look for around 240°F (116°C).
- Slowly and carefully whisk in the heavy cream/milk. It will sizzle and may splatter, so pour in slowly. Cook on medium heat until mixture begins to boil. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
- Turn the heat down to low. The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute. Remove from heat and stir in the butter until completely smooth, then add the vanilla and bourbon.
- Cool for 5 minutes, then pour into serving glasses or bowls. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for 4-6 hours or overnight until chilled and thickened.
- Serve with optional toppings. Cover and store leftovers in the refrigerator for up to 4 days.
Notes
- Special Tools (affiliate links): Medium Heavy Duty Saucepan | Glass Mixing Bowls | Whisk | Candy Thermometer (optional) | French Wine Glasses (or regular bowls for serving)
- Whole Milk + Heavy Cream: I strongly recommend these two. You can try subbing both for the same amount of half-and-half, but I recommend sticking to the recipe for best results. Lower fat alternatives will yield a thinner pudding. I haven’t tested dairy-free alternatives, but let me know if you do! Milk and cream can be cold or room temperature, but the colder they are, the more they will splatter when added in step 3. To avoid a mess, room temperature is the better choice.
- Egg Yolks: Note that the photo above shows only 2 egg yolks, but additional recipe testing proved 3 egg yolks is the magic number. Here are recipes using egg whites.
- Dark Brown Sugar: For stronger flavor and darker color, I strongly recommend dark brown sugar instead of light brown sugar.
- Adapted from Mozza’s Butterscotch Budino
Keywords: butterscotch pudding
I made this as an alternate for the January 2024 baking challenge. Everyone loved it! I made the caramel (first time ever) and even though I think I overcooked it a little, it was a perfect complement to the pudding.
★★★★★
I did love the recipe, and I used the exact ingredients in the specified amounts and cooked to 240. Never set up even after refrigeration. Any ideas?
Hi Linda, using a lower fat variety will lead to a thinner pudding that doesn’t set well, but if you stuck with whole milk and heavy cream, it should set up with time!
I was really unsure about this recipe when I tasted the pudding when it was hot because the flavour didn’t really pop, but once it set up and cooled in the fridge it was absolutely amazing. Not too strong or sweet and an amazing texture. Will be returning to this recipe for sure!
★★★★★
I have never made this before and I can assure you I will make it again and again! It is so delicious, creamy and sweet. I topped it with some whipped cream and toasted coconut. Yum!
★★★★★
My family loved it! Where we’re from there isn’t anything butterscotch flavored, so this was a new flavor for us and it surprised everyone with how good it tasted. I was a bit worried about the alcohol but it wasn’t overwhelming at all. I’ll definitely be making these again soon!
★★★★★
My family loved this pudding! I used bourbon and I was concerned it would be a bit strong but we could not taste any alcohol at all in it. Next time, I think I would remove from heat for a few moments while whisking in the eggs until incorporated to prevent them from cooking. I followed the instructions and the eggs still cooked a bit, just required some extra whisking to correct. Overall, I would definitely recommend and I will be making this again!
★★★★★
I love your recipes but found the pudding rather sweet.
★★★
This was so good, especially when adding the rum to it.
Lovely pudding!
I made this as part of Sallys’s January Baking challenge alternate recipe and all I can say is… WOW. I don’t even normally care that much about butterscotch anything, but this was heavenly. It came out so smooth and delicious. So decadent. My husband and parents also had some and were practically licking their cups after. Always a good sign! The only thing I didn’t add was the alcohol. It was FABULOUS.
I made this recipe yesterday and when I spooned into it today after refrigerating it, I saw that it was very lumpy and strange, and pretty light in color. I tasted it, and the flavor is very pleasant, the texture was throwing me off and making it weird. I reread the recipe do make sure I had done everything right (it was not my day for the kitchen, while making a different recipe of yours on the same day I accidentally put 1/2 cup less flour than the recipe said in some cupcakes, but moving on) and I had. I’m considering remaking it, but I don’t even know where I went wrong in the first place.
Hi Lucy, if the texture was lumpy, it sounds like the pudding may have been slightly over cooked. If that happens, you can place the pudding back over low heat and whisk in some whole milk to help smooth it out. Hope this helps for next time, and thank you for giving this recipe a try!
I really liked making this, but it was a bit too sweet for my taste.
★★★
(I made this for Sally’s January 2024 baking challenge.) This pudding melts hearts, especially with the salted caramel. Thanks Sally! The only substitute I made was instead of the whipping cream I made merengues so I could use the egg whites. I brushed a little bit of edible gold over the merengue to make it extra decadent. The merengue and salted caramel combination was a delightful surprise. And with the butterscotch pudding, a freshly brewed cup of coffee in the morning looking out at the snowy outdoors, I was in bliss
★★★★★
Amazing taste but trouble with texture :(. I made the old butterscotch recipe and didn’t have any problems but this time, as I poured the cooked pudding into cups, I noticed large lumps. I used an immersion blender to try to remove them. It did some good but there were still some that remained. Not sure why. Tempering went fine and I followed with same ingredients. I’m bummed. Usually your recipes and instructions result in perfection every time. If you have ideas why, I’d be happy to hear and try again.
★★★
Hi Dianna, it sounds like the pudding may have been slightly over cooked. If that happens, you can place the pudding back over low heat and whisk in some whole milk to help smooth it out. Hope this helps for next time, and thank you for giving this recipe a try!
This sounds delicious, but not good for folk who are on the verge of Tyoe2 diabetes.
Can you suggest alternate ingredients?
Hi Mary, We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes to be diabetic-friendly. Thank you!
I plan to try this recipe but my husband prefers his pudding warm and with a skin. Any negatives to this?
Not at all. You can let it slightly cool, uncovered, after it comes off the stove and enjoy.
Have made butterscotch pudding before and I use tapioca starch instead of cornstarch as it sets up beautifully. Also use tapioca starch in making gravy as the result is smoother vs cornstarch which can be lumpy. I let the mixture cool a bit before tempering so there’s no chance of the eggs cooking. I also let the cream/whole milk sit until they’re almost room temp, as you suggested, so they’re not as cold when adding to the mixture. All in all a wonderful recipe.
★★★★
This is an easy and delicious recipe!!! I made two batches, with the second batch being perfect! This is the first time that I’ve tempered eggyolks and suggest you use a heavy Pyrex measuring cup for the eggyolks and cornstarch then dip into your pot of pudding with a handled measuring cup so you can slowly pour the hot pudding gradually into the egg mixture while whisking the whole time. My use of a small flimsy, shallow bowl on the first batch made it difficult to whisk and it turned out a tiny bit lumpy, thereby needing to make it again. I can serve the first batch to hubby, because it’s still very yummy. I look forward to sharing the second batch with guests tomorrow.
* I also upped the amount of bourbon from 1 tablespoon to 1.5 tablespoons in the second batch and thought the flavor was perfect!!
★★★★★
My go to every year for Thanksgiving. Adding Scotch takes it to the next level. A friend of mine works for Jonnie Walker. I gave him the recipe for a chef’s dinner.
★★★★★
I subbed Trader Joe’s coconut sugar because it was that or light brown- and other reviews indicated darker was better. It was insanely flavorful and I’d highly recommend. I think it takes less time to brown so you have to keep and eye on it. But it’s stellar! I also did vanilla bean paste (1 tsp) and spiced rum. Amazing recipe. So glad I took a chance. Thanks sally for another great win!
★★★★★
This recipe is by far the best I’ve ever tried. Thank you so much.
So glad you enjoy it, Kry!
I found this recipe while searching for a recipe for sticky toffee pudding. Plan to make it for Christmas, with choices of various toppings.
But – please please please think about adding a recipe for sticky toffee pudding – I only trust your recipes!!!!
Susan, I’m actually working on one!
Wait! I have to wipe my mouth off. The author isn’t lying. Puts store bought pudding to shame ( although store bought has it’s place). Creamy, decadent,loads of flavor. If a newbie cook follows this recipe to the letter,they will be very happy
★★★★★
Hi! Excited to make this tomorrow. I don’t have individual glasses for servings, I assume I can put the pudding in a large glass bowl? Thanks…I bake from your site constantly!!
Hi Teri, absolutely. Hope the pudding is a hit!
Sally, I love your tutorials and recipes, and your homemade butterscotch pudding is a huge hit with everyone who has tasted it. My boyfriend asked for it for his birthday instead of a cake. I love the character and flavor of the pudding itself, so I keep it simple with a few chopped pecans and unsweetened whipped cream on top. I had only Raynall VSOP brandy on hand when I first made it and found that is the spirit I prefer in it in addition to double fold vanilla. I always make sure I boil the sugar to 240 F, and it turns out perfect every time I make it! Thank you so much for this recipe.
★★★★★
Hi Sally, just want to know if the bourbon,scotch or rum are a must or if it can be made without the alcohol? Haven’t rated it yet cause I haven’t tried it. My kiddos have been asking for a butterscotch pudding so I’m looking for a good one.
Thanks
Hi Cory, the scotch, rum, or bourbon are optional so you can simply omit it. Hope it’s a hit!
I have been baking for over 60 years, and I use your site as my primary reference for all baking recipes, however this pudding was a total disappointment. I followed the instructions exactly, having my ingredients mise en place. The pudding had zero butterscotch flavor and even after being refrigerated overnight still didn’t thicken. My husband took one taste and refused to eat it. Very disappointing.
★
Best butterscotch pudding indeed! I used evaporated whole milk 240 g instead of the heavy cream, because I needed to use up a partial can. This would make a perfect pie filling. Texture is creamy and rich and a little thicker. I still used the full 3 Tbsp of butter, so it was still plenty rich for us. Simmering the butterscotch mixture is a brilliant addition to the recipe and allowed for a richer butterscotch flavor without having to increase the quantity of brown sugar (which would make it too sweet).
I need to make this recipe again as a pie filling. I think it’d be especially nice with Sally’s crust recipe and piped whipped cream curls on the top.
★★★★★
Do you think this would be too sweet/rich to use as a topping for your pavlova recipe?
Hi Sharon, this should pair well with pavolva. Let us know if you try it!
I would like to make a darker butterscotch pudding. Is it OK to add some molasses to the brown sugar to get a deeper color?
Hi Jerry, that should be fine!