Homemade Butterscotch Pudding: Creamy, divine, luxurious butterscotch heaven. And shockingly easy to make with just 6 simple ingredients and only 20 minutes of cooking time.

Welcome to your new favorite pudding recipe!

several cups of homemade butterscotch pudding on a vintage cookie sheet

Table of Contents

The Story Behind the Recipe

Ever come across a food so divine, so scrumptious, so utterly sinful that, even while you’re savoring every last bite, you’re wishing you’d never discovered it? Because you know – you know – that this thing will be the subject of many low-willpower life moments to come?

Psh. Not me. Nuh uh. Never.

Okay, fine, maybe a little. Maybe in the case of homemade Butterscotch Pudding.

homemade butterscotch pudding with gold spoons alongside

It all started here: While perusing the dairy section at my local grocery store the other day, I couldn’t resist a wonderful fresh heavy cream in the glass bottle from Golden Glen Creamery here in Washington state. But as it turned out, I hadn’t found a use for it yet (I’m surprised at myself).

I innocently flipped through my trusty copy of Joy of Cooking, and landed on page 1019 – Butterscotch Pudding. “The real thing,” it says, “made with dark brown sugar cooked in butter.” Oh my. This can’t be good. In fact, it’s so not good, I thought, that it will probably be extremely good.

This stuff is… I don’t know… glop from the gods. I can’t really say it’s nectar – wrong consistency – so glop will have to do.

ingredients for Homemade Butterscotch Pudding

Ingredients

  • Butter – I like to go with unsalted so that I can better control the salt content.
  • Brown sugar – I like to use dark brown sugar for the deepest flavor.
  • Heavy cream
  • Milk – I go with 2% but 1% or whole milk will work too.
  • Salt – Just a touch to help round out the sweetness and highlight the flavors.
  • Cornstarch & water – asdf
  • Pure vanilla extract – Vanilla adds mellow sweetness and is perfect in this butterscotch pudding.
  • Scotch – This is a completely optional addition, I just like how it adds some complex buttery flavor to the whole mix.
two cups of butterscotch pudding with whipped cream on a dark background

How to Make Butterscotch Pudding

  1. First, melt the butter then stir in the brown sugar. You’ll want to cook the brown sugar just until it’s melted, bubbling, and caramelized.
  2. Whisk in half the the heavy cream and stir for a minute.
  3. Add the remaining heavy cream, the milk, and the salt.
  4. Let the mixture cool until lukewarm.
  5. Place it back on the stove and add the cornstarch and water mix. Whisk constantly until the pudding is boiling and thickened, about 5 minutes.
  6. Continue to whisk vigorously for another three minutes. You want it to be very thick.
  7. Remove it from the heat and add the vanilla and scotch (if using).
  8. Pour into four cups or bowls, cover with plastic wrap, and chill.
  9. After a couple of hours of chilling (up to 2 days), remove from the fridge, remove plastic wrap, and top with whipped cream. Enjoy!
step 1 for how to make homemade butterscotch pudding
step 3 for how to make homemade butterscotch pudding
step 7 for how to make homemade butterscotch pudding
filling cups of butterscotch pudding

We adore this butterscotch pudding recipe and I hope you do, too! PS: My guy gives this three grunts up, his highest rating yet.

a gold spoon in a cup of Homemade Butterscotch Pudding
cup of butterscotch pudding
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Butterscotch Pudding Recipe

Cook: 20 minutes
Total: 20 minutes
Author: Kare
Yield: 4 servings
This cornstarch-based butterscotch pudding makes an insanely delicious dessert right from ingredients you likely already have in your kitchen. Butter, dark brown sugar, heavy cream, vanilla, and maybe even a touch of scotch. Heaven.
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Ingredients

  • 3 tablespoons unsalted butter
  • 1/2 cup packed dark brown sugar*
  • 1 cup heavy cream
  • 1 cup 2 percent milk
  • 1/4 teaspoon salt plus a pinch more
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 1 teaspoon vanilla
  • 1 tablespoon good scotch (totally optional but an interesting addition!)

Instructions

  • In a medium saucepan, melt the butter over medium-low heat. Stir in the brown sugar, and cook, stirring frequently, until the brown sugar is melted and bubbling.
  • Add 1/2 cup of the heavy cream, and stir for about a minute.
  • Whisk in the remaining 1/2 cup of the heavy cream, all of the milk, and the salt.
  • Remove from heat, and let cool until lukewarm.
  • Place pan back on the stove, this time over medium high heat.
  • In a small bowl, mix together the cornstarch and water. Pour it into the pudding mixture and stir constantly until the pudding boils and begins to thicken, about 5 minutes.
  • Turn heat to low, continuing to stir vigorously for about 3 more minutes until the mixture is nice and thick.
  • Remove from heat and whisk in the vanilla and scotch if using.
  • Divide between four cups or bowls.
  • Cover with plastic wrap, pressing directly in the surface if you want to avoid a skin. Me, I never thought pudding skins were all that bad. In fact, they’re really kind of good. Is it okay to admit that?
  • Chill for a couple of hours (or up to a couple of days).
  • Add a dollop of whipped cream and serve.

Notes

* Can substitute 1/2 cup packed golden brown sugar + 1 teaspoon molasses for the brown sugar

Nutrition Facts

Serving: 1serving, Calories: 437kcal, Carbohydrates: 37g, Protein: 4g, Fat: 31g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.4g, Cholesterol: 95mg, Sodium: 199mg, Potassium: 180mg, Fiber: 0.1g, Sugar: 32g, Vitamin A: 1197IU, Vitamin C: 0.5mg, Calcium: 136mg, Iron: 0.3mg

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