Instant pudding boxes are convenient, but there’s nothing quite like the rich, creamy indulgence of homemade. This butterscotch pudding is made with dark brown sugar for an unbeatable depth of flavor. It’s quick and simple to make and velvety smooth. You’ll never go back to a box!
You may also be interested in our sea salt caramel sauce or try your hand at our homemade butterscotch caramels.
Why Our Recipe
- Decadent butterscotch pudding made from scratch with heavy cream.
- Quick and simple to prep in under 15 minutes.
- Serve your pudding warm or chill it completely and top with freshly whipped cream.
This pudding can be served warm for a cozy, comforting treat which is always lovely in the colder seasons. Or you can chill it completely and top it with freshly whipped cream for a cold dessert. Either way, you’ll have a crowd-pleasing favorite!
Ingredient Notes
- Dark Brown Sugar: This is the key to the pudding’s butterscotch flavor. (Fun fact, brown sugar is what differentiates butterscotch from caramel which uses regular granulated sugar). Light brown sugar can be used, but the flavor won’t be as intense.
- Cornstarch: Helps thicken the pudding to a perfectly smooth consistency. Be sure to whisk it well with the milk and cream to avoid lumps.
- Heavy Cream: You can substitute with half-and-half, but the pudding will be less indulgent.
- Milk: Whole milk works best for a creamy pudding, but 2% milk can also be used.
- Egg Yolks: Essential for creating a thick, custard-like pudding. Temper them carefully to avoid scrambling.
- Salted Butter: Adds a touch of saltiness and velvety finish to balance the sweetness. Unsalted butter can be used, but add a pinch of salt for the best flavor.
- Vanilla Extract: Enhances the butterscotch flavor. For an extra touch of luxury, you can use vanilla bean paste or a fresh vanilla bean.
Fun Flavor Variations
Salted Butterscotch: Stir in a pinch of flaky sea salt before serving for a salted caramel vibe.
Bourbon Butterscotch: Add 1 tablespoon of bourbon along with the vanilla for a grown-up option.
Spiced Butterscotch: Mix in 1/4 teaspoon of cinnamon or nutmeg for a warm, spiced flavor.
Tempering Egg Yolks
Tempering egg yolks is a key step in making silky-smooth butterscotch pudding. It prevents the yolks from curdling by gradually bringing them up to temperature. A steady hand and continuous whisking will ensure a perfectly creamy result every time.
Whisk the Yolks: Place the egg yolks in a small bowl and whisk until smooth. You can even do this before you start cooking to ensure you have everything ready to go.
Add Hot Pudding Slowly: While whisking the yolks constantly, add a few tablespoons of the hot pudding mixture one spoonful at a time. This step warms the yolks gently without cooking them.
Incorporate Back Into the Pudding: Once tempered, slowly pour the yolk mixture back into the saucepan with the pudding, whisking continuously. This ensures the egg yolks blend seamlessly into the pudding without forming lumps or clumps.
Preventing Skin From Forming
A common issue with homemade pudding is the formation of a thick skin on the surface as it cools. Some people love the skin, but if you don’t, it’s easy to avoid. Once the pudding is transferred to serving dishes or a large bowl, press plastic wrap directly onto the surface. This blocks air exposure, which is what causes the skin to form.
Storage Instructions
Refrigerate leftovers in an airtight container for up to 3 days. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding before sealing the container. Pudding is not suitable for freezing.
