Butterscotch Pudding

When butter, sugar and milk come together, there’s no limit to what you can make. However, one of our favorite combinations of this timeless trio is butterscotch pudding, a rich, creamy dessert infused with the sweetness of caramelized sugar and warmed milk. In this recipe, two types of sugar—granulated and dark brown—along with cornstarch, nutmeg, salt and milk are gently boiled until thickened. Then egg yolks are slowly introduced into the mixture, which gives the pudding its golden hue and silky texture. Finally, a few cubes of butter and a splash of vanilla extract tie it all together.

This homemade butterscotch pudding recipe comes together quickly, with just 10 minutes of prep work and 10 minutes of cooking time. Although you may be tempted to dig right in, it’s best to place the pudding in the refrigerator to fully set before enjoying it. Once it’s cool and has a spoonable consistency, dollop each portion with whipped cream and a sprinkle of nutmeg for bonus presentation points.

Ingredients for Butterscotch Pudding

• Sugar: This recipe calls for two types of sugar, which gives the pudding a more well-rounded flavor. Granulated sugar is sweeter than brown sugar and adds a more concentrated sweetness to the dessert.
• Dark brown sugar: When melted, brown sugar has a nuttier flavor, which gives this pudding its rich butterscotch aroma.
• Cornstarch: Cornstarch helps thicken the pudding for a smoother and creamier mouthfeel.
• Nutmeg: The nutmeg in this homemade butterscotch pudding adds layers of smokiness, complexity and a sophisticated touch to this simple recipe.
• Milk: As the pudding cooks, the milk will slowly take on the nutty, buttery flavors of the other ingredients in this pudding recipe. This recipe calls for 2% milk.
• Egg yolks: It’s important to work slowly when incorporating the egg yolks into the mixture to keep them from curdling.
• Butter: Cubing the butter into smaller pieces makes it easier to melt it into the butterscotch mixture evenly.
• Vanilla extract: Opt for the best-quality vanilla possible, as its flavor can heavily influence the end result of this dish.
• Whipped cream (optional): Although not a necessity, a dollop of whipped cream helps balance out the richness of the butterscotch pudding.

Directions

Step 1: Cook the pudding

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In a large heavy saucepan, combine the sugar, brown sugar, cornstarch, salt and nutmeg. Stir in the milk until smooth. Cook and stir the mixture over medium-high heat until it’s thickened and bubbly. Reduce the heat to low, then cook and stir for two minutes longer. Remove it from the heat.

Step 2: Thicken the pudding

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Gently stir a small amount of the hot mixture into the egg yolks, then return all of it to the pan. Bring it to a gentle boil, stirring constantly, then cook it for two minutes or until the mixture is thickened and coats the back of a spoon. Remove it from the heat.

Step 3: Add the butter and vanilla

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Stir in the butter and vanilla. Let everything cool for 15 minutes, stirring occasionally. Divide the pudding among six dessert dishes, then cover and refrigerate until chilled. Garnish each portion with whipped cream, if desired.

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Butterscotch Pudding Variations

• Add a bit more salt: Adding a bit more salt to the mixture for a salted-caramel flavor creates a sweet and slightly savory take on the dish.
• Layer the toppings: In addition to a dollop of whipped cream, get creative with fun toppings like chopped nuts, caramel or even crushed bits and pieces of your favorite candy bar.
• Use a vanilla bean: For a deeper vanilla flavor, use a fresh vanilla bean instead of extract. About half a vanilla bean is equivalent to 1 teaspoon of vanilla extract.

How to Store Butterscotch Pudding

Store butterscotch pudding covered in the refrigerator for three to five days.

Can you make butterscotch pudding ahead of time?

Since butterscotch pudding is typically consumed cold, this dessert is perfect for preparing ahead of time, up to three days in advance.

Butterscotch Pudding Tips

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Why is my butterscotch pudding runny?

When the consistency of homemade butterscotch pudding is runny, it’s likely because it hasn’t been cooked long enough. This recipe includes several thickening ingredients—such as cornstarch and egg yolks—which will firm up the longer they’re cooked.

Why do you add eggs to pudding?

Eggs help give the pudding a richer, smoother consistency and a luxurious mouthfeel. However, it’s important to slowly temper (or warm up) the eggs in a separate bowl using a small amount of the hot liquid before introducing them into the rest of the ingredients. Slowly raising the temperature of the egg yolks will prevent them from curdling, which can cause a gritty texture.

How can I tell when homemade pudding is done?

The best way to tell when homemade pudding is done is by analyzing its consistency. The pudding should begin to thicken over time, and once it’s creamy enough to coat the back of a spoon, it should be good to go.