Rich and creamy Homemade Butterscotch Pudding made completely from scratch and takes only 10 minutes to make! A fantastic comfort dessert to enjoy every day!
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Post Updated: 09/18/19
Ever since I started making pudding from scratch, I wanted to make it over and over again in every flavour I can. First I made Homemade Chocolate Pudding, then Homemade Vanilla Pudding, now I’m making Homemade Butterscotch Pudding!
Homemade Butterscotch Pudding
This pudding is creamy, buttery and full of rich butterscotch flavour! I topped mine with whipped cream and toffee bits. You can also top the pudding with chopped toasted pecans or even edible gold glitter. The crunchy toppings really add a great flavour and texture to the pudding!
Homemade Butterscotch Pudding Ingredients
- Whole Milk + Heavy Cream: some use half and half, others use all milk, 2%, skim etc. I prefer and recommend using whole milk and heavy cream. You can substitute them with one of the above options, but those two will definitely yield the best results. The heavy cream is 1/3 thickeners in the pudding, but we still want the pudding to be smooth and creamy and not overly thick, so the milk helps balance everything out.
- Dark Brown Sugar: If you can’t find dark brown sugar, then by all means, use light brown. However, dark brown sugar is what gives the pudding it’s beautiful dark golden colour and deep bold butterscotch flavour!
- Cornstarch: 2/3 thickeners in this pudding!
- Egg Yolks: And the final 3/3 pudding thickener. I find 4 egg yolks the perfect amount to give the pudding it’s thick and creamy texture!
- Butter: makes the pudding even creamier.
- Vanilla: flavour, flavour, flavour!
How to Make Homemade Butterscotch Pudding
This recipe is very simple to make. I recently updated it using the same recipe but a different method. In the original version, I whisked the eggs into the milk, then combined it with the dry ingredients before cooking it on the stove.
This time, I heated the milk and cream together on the stovetop. Meanwhile, I combined the egg yolks, brown sugar, cornstarch and salt. It may be a bit tough to mix at first, but as you keep going it should form a smooth paste.
Once the milk/cream mixture is heated, we slowly pour in 1/3 of it into the paste while whisking. This will temper the eggs, which means we’re slowly raising the temperature of the eggs so we don’t scramble them while cooking.
Pour it back into the stove, then cook while stirring for about 8-10 minutes or until the pudding has thickened. It’ll be pretty easy to notice, the mixture will begin to boil and pop, becoming noticeably thicker as you stir.
Now remove the pudding from the stove and add the additional ingredients — vanilla for flavour and butter for added creamy richness. You can also add a splash of bourbon or rum for extra flavour!
As with all of my pudding recipes, I like to run my pudding through a fine mesh sieve into a separate bowl. This’ll give the final product the smoothest texture! Place a sheet of plastic wrap on top, making sure the plastic is touching the surface. If there’s nothing on the surface, the pudding will dry on top, forming a skin. The plastic wrap will keep it creamy from top to bottom.
That’s all! It doesn’t get any simpler than that. Unless, of course, you use a box mix and if that’s the case, we can’t be friends. Well, we can, but I’m definitely gonna look at you sideways.
Did you make this Homemade Butterscotch Pudding? Let me know how they turned out in the comments below! And don’t forget to leave a rating!
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Let’s get baking!
- 2 and 1/2 cups whole milk
- 1/2 cup heavy whipping cream
- 1 cup dark brown sugar, packed
- 4 Tbsp cornstarch
- 1/2 teaspoon salt
- 4 large egg yolks
- 4 tablespoons unsalted butter, cubed
- 1 and 1/2 tsp pure vanilla extract
Whipped Cream Topping:
- 1/2 cup heavy cream, chilled
- 5 Tbsp powdered sugar
- 1/2 teaspoon pure vanilla extract
- Toffee bits, toasted pecans, or edible gold glitter for topping (optional)
For the Butterscotch Pudding:
- Add the milk and heavy cream to a medium saucepan and heat over medium heat until mixture begins to simmer.
- Meanwhile, add the brown sugar, cornstarch and salt to a medium mixing bowl and whisk together.
- Add egg yolks and whisk until combined and smooth. The mixture will be thick at first, but continue whisking and it should turn into a smooth paste.
- Once the milk/cream mixture begins to simmer, slowly pour 1/3 of it (a little at a time) into the egg mixture while whisking constantly until combined. This will slowly increase the temperature of eggs without scrambling them.
- Pour the egg mixture back into the saucepan with the remaining milk/cream, then return to the stove.
- Heat on medium heat and cook, whisking constantly until the mixture is thickened and begins to boil, about 8–10 minutes. Cook until the pudding starts to get thick and bubbles start to form and pop. Allow to boil for an additional 30 seconds.
- Remove from heat and add cubes of butter, one at a time whisking until a cube is completely melted and combined before adding the next. Then mix in the vanilla. Strain pudding through a fine mesh sieve into a bowl.
- Either cover the bowl with plastic wrap placing the plastic directly on top of the pudding surface so it doesn't form a skin while cooling or divide the pudding into individual serving cups and cover each with plastic wrap. Chill in the refrigerator for 2 hours or overnight.
- Once chilled, stir the pudding to loosen, then serve with an optional dollop of whipped cream and toffee bits or chopped toasted pecans if you desire. Enjoy!
For the Whipped Cream:
- Whip the chilled cream, powdered sugar and vanilla until cream holds peaks, about 2-3 minutes.
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