Butterscotch Pudding is an easy to make recipe full of flavor. It tastes rich and creamy for the best dessert.

Pudding in cups ready to serve.
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Butterscotch Pudding Recipe is one of my favorite pudding recipes. Once you start making homemade butterscotch pudding, you will be so impressed how easy it is. I have been making Chocolate Pudding and Peanut Butter Pudding for years.

It is so easy to make these things from scratch and it’s much better than store bought. We love the flavor of butterscotch and also make Butterscotch Cupcakes.

What is the difference between Butterscotch and Caramel flavor?

Caramel is made with granulated sugar and has a lighter appearance. Whereas butterscotch is made with brown sugar and appears darker.

They are similar to each other in flavor but have their own distinct flavors. Butterscotch is a bit richer than caramel.

Ingredients

Ingredients for pudding - brown sugar, cornstarch, milk, heavy cream, butter, egg yolks, vanilla, bourbon.

  • Dark Brown Sugar 
  • Cornstarch 
  • Salt 
  • Milk
  • Heavy Cream 
  • Butter 
  • Large Eggs Yolks 
  • Vanilla Extract 
  • Bourbon (optional) 

Step by Step instructions

Pan with brown sugar, cornstarch and salt whisked together.

Step 1. Combine the brown sugar, cornstarch and salt in a medium saucepan with a whisk.

Water added to the pan and combined.

Step 2. Next, whisk in the water over medium heat.  Allow the mixture to cook until the mixture starts to caramelize.  

Milk and heavy cream added to pan.

Step 3. Very slowly add in the milk and heavy cream.  Then bring the mixture to a boil.  Remove ½ cup of the mixture to a separate bowl.  Add the egg yolk and whisk so that the eggs do not scramble. 

Mixture in pan ready for eggs.

Step 4. Slowly pour this mixture back into the saucepan.  Bring the mixture back to a boil and cook for 1 minute. 

Butter added to mixture.

Step 5. Remove from the heat and stir in the butter.  Whisk constantly and stir until melted and smooth. Then stir in the vanilla extract and Bourbon if you prefer. 

Mixture ready to be poured into bowls.

Step 6. Finally, allow the mixture to cool to room temperature and then pour the pudding into separate small bowls. Cover the top of the pudding tightly with plastic wrap. Refrigerate until it thickens the pudding and has chilled.

Toppings

Frequently Asked Questions

How to store?

Refrigerate the leftovers in an airtight container for up to 5 days. I like to place a piece of plastic wrap directly on the pudding as well. This will prevent a skin from forming on top.

Do you need to use light brown sugar or dark brown sugar?

You can use either. However, I feel dark brown sugar gives the pudding a more intense butterscotch flavor.

Pudding in cups with a spoon.

Tips for Success

  • Allow the pudding to chill. Don’t rush this step as it needs time to set and tastes best chilled.
  • Don’t substitute the heavy cream. It makes the pudding so rich.
  • Use a good quality pan. This will help the pudding mixture from scorching when cooking.
  • Whisk the butter thoroughly. The mixture needs to be well combined when you add the butter at the end.
Pudding in a cup with spoon.

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Butterscotch Pudding

5 from 2 votes
Butterscotch pudding is a homemade pudding recipe that is is simple to make and tastes amazing.
Prep Time 5 minutes
Cook Time 10 minutes
Refrigerate 5 hours
Total Time 5 hours 15 minutes
Servings 4
Cuisine American
Course Dessert
Calories 469

Ingredients

  • 1/2 cup Dark Brown Sugar
  • 3 Tbsp Cornstarch
  • 1/4 teaspoon Salt
  • 3 Tablespoons Water
  • 1 cup Milk
  • 1 cup Heavy Cream
  • 2 Tablespoon Butter
  • 3 Large Eggs Yolks
  • 1 teaspoon Vanilla Extract
  • 2 teaspoons Bourbon optional

Instructions

  • Whisk together brown sugar, cornstarch and salt in a medium saucepan.
  • Whisk in the water.  Heat over medium high heat.  Allow the mixture to cook for 5-6 minutes until the mixture starts to caramelize.
  • Slowly add in the milk and heavy cream.  Bring the mixture to a boil.  Remove ½ cup of the mixture to a separate bowl.  Whisk the egg yolks into this bowl and continue to whisk so that the eggs do not scramble.
  • Slowly pour this mixture back into the saucepan.
  • Bring the mixture back to a boil and cook for 1 minute.
  • Remove from heat and stir in the butter.  Stir until melted and smooth.
  • Then stir in the vanilla extract and Bourbon if you prefer.
  • Allow the mixture to cool to room temperature and then pour it into a separate bowl.
  • Cover the top of the pudding tightly with plastic wrap and refrigerate for 4-6 hours until the pudding has chilled and thickened completely.
  • Then the pudding is ready to serve with your favorite toppings and enjoy!

Recipe Notes

Refrigerate the leftovers in an airtight container for up to 5 days.

Nutrition Facts

Calories 469kcal, Carbohydrates 38g, Protein 6g, Fat 33g, Saturated Fat 20g, Polyunsaturated Fat 2g, Monounsaturated Fat 9g, Trans Fat 0.2g, Cholesterol 235mg, Sodium 245mg, Potassium 203mg, Fiber 0.1g, Sugar 32g, Vitamin A 1343IU, Vitamin C 0.4mg, Calcium 157mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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