Easy Classic Homemade Butterscotch Pudding

January 15, 2025

Get ready to whip up a silky, rich dessert that feels like a warm hug in a bowl—homemade butterscotch pudding! This classic treat is easier than you think, with deep caramel flavors and a creamy texture that'll have you ditching the boxed stuff for good. Let’s make magic in the kitchen!

5.0 out of 5 (3 ratings)

Butterscotch pudding. Just saying the name makes my sweet tooth do a little happy dance! There’s something so utterly comforting about this dessert—it’s like the warm embrace of nostalgia, taking me back to simpler times with every creamy spoonful. And guess what? You don’t need to rely on those boxed mixes anymore because making it from scratch is not only doable but so much more delicious. With just a handful of pantry staples and a dash of love, you’ll create a homemade dessert that’s leagues above anything store-bought. Let’s dive right in!

Easy Classic Homemade Butterscotch Pudding Recipe

What makes this recipe so special, you ask? It’s all in the rich, buttery layers of flavor that come from real brown sugar and butter bubbling away into a caramel-like base. Add to that a touch of vanilla and just the right pinch of salt, and you’ve got a perfectly balanced dessert—sweet, creamy, with a hint of depth that’ll keep everyone guessing what your secret is. The texture? Silky-smooth perfection, thanks to egg yolks and cornstarch, which work their magic to thicken the pudding without making it too heavy. Butterscotch is the ultimate comfort food that also doubles as an elegant dinner party dessert. Who says you can't have it all?

Now, here’s the secret to pudding success: patience is the name of the game! When cooking butterscotch, let the butter and brown sugar fully melt together, releasing that deep toffee aroma before you add the milk. Stir gently but consistently when simmering, and don’t rush it—low and slow is the way to go for pudding that’s creamy with no lumps. Oh, and one more thing: straining the pudding at the end might sound fussy, but it’s an extra step that guarantees a velvety texture. Bonus tip? Chill your butterscotch pudding with a piece of plastic wrap directly on the surface to avoid that pudding "skin" (unless you’re into that—no judgment here!).

I hope I’ve convinced you to give this classic dessert a whirl! Serve it straight from the fridge for a cool, creamy treat, or dress it up with a dollop of whipped cream and a sprinkle of flaky sea salt for an irresistible sweet-salty combo. Feeling adventurous? Try layering it with crumbled cookies or fresh fruit to make a butterscotch parfait. This pudding is endlessly versatile and totally worth the (minimal) effort. So roll up your sleeves, grab a spoon, and prepare to fall in love with the easiest homemade butterscotch pudding you’ll ever make. Your future self will thank you!

Keywords: easy homemade butterscotch pudding, classic dessert from scratch, best creamy pudding recipe, how to make butterscotch pudding, simple caramel pudding recipe, silky smooth pudding dessert

Prep Time

10 minutes

Cook Time

15 minutes

Servings

4 servings

Cuisine

American

Ingredients

•3/4 cup packed dark brown sugar
•2 tablespoons cornstarch
•1/4 teaspoon salt
•2 cups whole milk
•3 large egg yolks
•3 tablespoons unsalted butter
•1 teaspoon pure vanilla extract

Instructions

1
In a medium saucepan, whisk together the brown sugar, cornstarch, and salt.
2
Gradually whisk in the milk until the mixture is smooth.
3
Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble.
4
In a small bowl, whisk the egg yolks. Slowly whisk about 1/2 cup of the hot mixture into the yolks to temper them.
5
Return the egg mixture to the saucepan, stirring constantly, and cook for another 2-3 minutes until thickened.
6
Remove the saucepan from heat and stir in the butter and vanilla extract until smooth.
7
Pour the pudding into individual serving dishes or a large bowl. Press plastic wrap directly onto the surface to prevent a skin from forming.
8
Chill in the refrigerator for at least 2 hours before serving.

Nutrition Information

Calories

250 calories

Protein

Carbs

35g

Fat

10g

Frequently Asked Questions

Q: Can I use light brown sugar instead of dark brown sugar in this recipe?

A: Yes, you can substitute light brown sugar for dark brown sugar. However, the flavor will be slightly less rich because dark brown sugar contains more molasses. For a closer match, you can add 1 teaspoon of molasses to the light brown sugar before using it.

Q: Can I use a non-dairy milk substitute like almond or oat milk?

A: Yes, non-dairy milk can be used as a substitute for whole milk. Almond, oat, or soy milk work well in this recipe. Keep in mind that the final flavor and texture may vary slightly depending on the type of milk substitute you choose.

Q: Why did my pudding turn out lumpy?

A: Lumps can occur if the mixture is not stirred constantly while cooking or if the egg yolks are not tempered properly. To avoid lumps, whisk continuously and make sure to slowly add the hot mixture to the egg yolks while whisking vigorously. If lumps still form, you can strain the pudding through a fine-mesh sieve before chilling.

Q: Can I make this pudding without eggs?

A: Yes, you can omit the egg yolks and increase the cornstarch to 3 tablespoons for a thicker consistency. The texture will be slightly less rich and creamy, but it will still be delicious.

Q: How long can I store the pudding, and how should I store it?

A: The pudding can be stored in the refrigerator for up to 3-4 days. Make sure to press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Store it in an airtight container or cover individual servings tightly.

Q: Can I use salted butter instead of unsalted butter?

A: Yes, you can use salted butter if that's what you have on hand. However, reduce or omit the added salt in the recipe to prevent the pudding from becoming too salty.

Q: What are some variations or serving suggestions for this pudding?

A: You can top the pudding with whipped cream, caramel sauce, or a sprinkle of sea salt for extra flavor. For a fun variation, layer the pudding with crumbled cookies or graham crackers to create a parfait. You can also fold in chopped nuts, chocolate chips, or toffee bits for added texture.

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