This homemade Butterscotch Pudding recipe is easier than most, but makes the richest, creamiest pudding that doesn’t even compare to the boxed variety. Such an underrated dessert!
You don’t have to separate the egg yolks from the whites, so it comes together with no fuss.
Butterscotch has always been one of my favorite flavors, but it is almost always overshadowed by chocolate, lemon, and peanut butter. It’s time for it to take the spotlight!
If like me, you love oatmeal scotchies, butterscotch candy and butterscotch sauce, you need to make this easy pudding recipe ASAP!
Homemade pudding = COMFORT!
I have fond memories of my mom making this homemade butterscotch pudding for us when I was a little girl, and it was always one of my favorites. Curling up under a blanket with a warm bowl of pudding is like getting a hug. Pure comfort food!
This easy butterscotch pudding tastes nothing like the butterscotch pudding from the store. It has a deeper, richer flavor. It is quite sweet, so a small bowl is all you need.
I like it best warm with a little vanilla ice cream, but this time we had it with fresh whipped cream and a drizzle of caramel sauce. Either way, it’s an unforgettable dessert. Yes, I said that about pudding!
How to make butterscotch pudding from scratch:
- BROWN SUGAR MIXTURE – Mix together the brown sugar, cornstarch, and salt in a saucepan.
- LIQUIDS – Slowly whisk in about 1/3 cup of the milk to dissolve the cornstarch. Add the whole eggs and whisk very briskly until the egg mixture is very smooth. Add the rest of the milk.
- COOK – Over medium or medium-low heat, cook the mixture until it comes to a boil, whisking constantly. Whisk and boil for one minute. Remove from the heat and whisk in the butter and vanilla.
- STRAIN – For best results, pour the mixture through a fine sieve to remove any lumps. You can strain it into a large bowl, but I like to strain it directly into serving containers.
- SERVE – You can let the pudding cool for a few minutes at room temperature and serve warm, or chill it for 2-3 hours until it is cold. To prevent skin from forming on top of the pudding, press plastic wrap or waxed paper directly onto the surface of the pudding.
PRO TIPS:
- Butterscotch flavor comes from brown sugar, so for an even deeper flavor, use dark brown sugar.
- For the most creamy pudding, don’t forget to strain it before it cools.
- To avoid the skin that forms on pudding as it cools, cover the surface of the pudding with a piece of plastic wrap.
- If you use unsalted butter, use the full 1/2 teaspoon of salt.
VARIATIONS:
- Warm pudding is my favorite, but you can also serve the pudding cold. It will need to chill for 2-3 hours.
- We think this pudding is fantastic just with milk, but for an even more rich and creamy pudding, you can use part heavy cream or half and half.
- For a tasty crunch, garnish the pudding with a little bit of chopped candied pecans or toffee bits. Delish!
More homemade pudding:
- Homemade Chocolate Pudding
- Creamy Rice Pudding
- Rice Pudding with Raspberry Sauce
- Crockpot Rice Pudding
- Homemade Vanilla Pudding Sauce
Love butterscotch flavor? Try these recipes:
- Oatmeal Butterscotch Cookies
- Butterscotch Cupcakes
- Apple Butterscotch Cookies
- Mixed Nut Bars
- Butterscotch Bars
- Zucchini Blondies
Homemade Butterscotch Pudding Recipe
Equipment
Ingredients
- 1 cup brown sugar light or dark
- ¼ cup corn starch
- ½ tsp salt use 1/4 tsp if you like things less salty
- 2 ⅓ cups 2% milk or whole milk
- 3 Tbsp salted butter
- 2 large eggs or 3 egg yolks
- 1 ½ teaspoon vanilla extract
Instructions
- Mix brown sugar, cornstarch, and salt in large heavy saucepan.
- Whisk in about 1/3 cup of the milk. Add the eggs and whisk vigorously until very smooth. Add the rest of the milk.
- Bring to a boil over medium heat, stirring constantly. Boil for 1 minute.
- Add the butter and vanilla; stir until melted. Pour the hot pudding through a fine-meshed sieve to remove any small lumps.
- Divide into 6 serving dishes.
- Serve warm or cold with a small scoop of ice cream or whipped cream.
Notes
- This pudding is quite sweet, so you can use less sugar if you prefer.
- If you use unsalted butter, you will need the full 1/2 teaspoon of salt.
- Optional – To prevent the pudding skin that forms as the pudding cools, press a piece of plastic wrap directly onto the surface of the pudding.
Nutrition
For the best butterscotch pudding of your life, try making it from scratch. I promise that it is worlds above those store-bought pudding cups!
Ok… love this! Most butterscotch puddings use 3 to 6 egg yokes which … hello I don’t always have time to make something else with the egg whites. The fact that it only takes 2 whole eggs… wonderful! I used light brown sugar and it’s delicious! I might try dark or add some molasses next time. This recipe is wonderful as is. Was fast and easy to make. We like our butterscotch pudding warm… so 10 mintues for a delicious dessert? Who doesn’t want that. Thank you for posting. I’m gonna start following you! 🤗 ONELINE… not in person. Lol 😂
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Yes, I feel the same way about wasting all the egg whites! I’m so glad you loved it! Eating it warm is my favorite too – so comforting! I’m happy to have a new follower “online”. 🤣
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Calls for 21/3 cups of milk…say to add 1/3 cup….when do u add the rest of the milk?
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Oh sheesh, don’t know how I left off that step. You just add it after you have whisked in the other 1/3 cup. I’ve fixed the recipe – thanks for bringing it to my attention!
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