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Homemade Butterscotch Pudding

Homemade pudding reminds me of my grandma and how she turned milk and eggs into creamy textures before my eyes. The butterscotch in this recipe adds a caramel-sweet touch. —Teresa Wilkes, Pembroke, Georgia
  • Total Time
    Prep: 10 min. Cook: 10 min. + chilling
  • Makes
    6 servings


  • 1/2 cup sugar
  • 1/2 cup packed dark brown sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 3 cups 2% milk
  • 3 egg yolks
  • 2 tablespoons butter, cubed
  • 2 teaspoons vanilla extract
  • Whipped cream, optional


  • In a large heavy saucepan, combine the first five ingredients. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat.
  • Stir a small amount of hot mixture into the egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook 2 minutes or until mixture is thickened and coats the back of a spoon. Remove from the heat.
  • Stir in butter and vanilla. Cool for 15 minutes, stirring occasionally. Transfer to six dessert dishes. Cover and refrigerate until chilled. Garnish with whipped cream if desired.
Nutrition Facts
1/2 cup (calculated without whipped cream): 273 calories, 8g fat (5g saturated fat), 122mg cholesterol, 198mg sodium, 45g carbohydrate (40g sugars, 0 fiber), 5g protein.

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  • Melonie
    Jun 3, 2020

    I was really excited about trying this recipe. It really was not very butterscotch flavored. It was grainy even though I followed the directions exactly. Will not make this again.

  • JMelissaMc
    Apr 10, 2020

    Add a little bit of milk to get it smooth, then add the rest. Microwave first for 4 minutes. Whisk and then add another 2 minutes and whisk again. Microwave for a little longer to get to your desired consistency. Add butter and vanilla, then whisk again for a good 30 seconds to make it lighter.

  • Jean
    Feb 12, 2018

    My husband found this recipe and wanted me to make it. I did. We were not impressed with the so called butterscotch flavor. I will use another recipe I have from the 30's. Better flavor in that one and tastes like butterscotch.

  • LynnGC
    Jun 17, 2017

    This recipe is very similar to my Grandma's butterscotch pie recipe. Yes, it is rich but the whole family fought over it at the reunions. I usually add the yolks at the beginning letting them warm up with the milk and brown sugar. My recipe calls for 1 c. dark brown sugar and no white sugar. When thickened put it in a pre-baked crust and top with meringue to brown... wonderful!

  • adg123
    Feb 21, 2015

    How can you call this butterscotch? It simply tastes like milk and nutmeg! A total disappointment...and waste of time and ingredients..It was pure thickened cream with nutmeg in it..

  • fresh246
    Mar 4, 2013

    I made it as written, but when I added the yolk it became chunky. Overall this pudding was not creamy smooth. Taste was ok but would not make again.

  • wispy
    Feb 21, 2013

    I made the pudding but cut back on the sugar as it seemed to be too much for me and did not use nutmeg. Also, I make my puddings using the microwave. I mix sugar, cornstarch together then add milk in which I have wisked in the egg/s. Place in a microwave safe large measuring cup and cook about 5 minutes. Take it out of microwave and whisk it really well then place back into the microwave until the consistency that one likes. Much easier than standing over the stove stirring pudding so it doesn't burn or stick. Always turns out good and soooooo easy.

  • aprilaten
    Dec 13, 2012

    No comment left

  • jphillips12
    Dec 9, 2012

    I made this recipe with the decreased nutmeg and my husband loved it. I have made several time now and each time he loves it more. Highly recommend!

  • Karate Momma
    Nov 2, 2012

    No comment left