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, or you can try hot fudge. 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!
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Homemade 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
I ran out of brown sugar so I carmelized regular sugar and let me tell
You this was THE BEST THING I’VE EVER HAD. I’ll be making this again and again. What a treat! Thank you! Made meringue cookies with the egg whites.
Did I follow the directions and use the highly-recommended dairy products? No.
Did the pudding turn out delicious? Yes.
Did the pudding resemble butterscotch-flavored cream of wheat? Also yes.
I suspect that my subbing lactose-free whole milk for the regular whole milk and heavy cream was what did it, but it’s still tasty and will not go to waste! Much better flavor than the traditional B.C. recipe I used to use.