Creamy, divine, luxurious butterscotch heaven. That’s this Butterscotch Pudding in a nutshell.

Butterscotch pudding | Kitchen Treaty

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.

Table of Contents

The Story Behind the Recipe

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).

Butterscotch pudding | Kitchen Treaty

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.

Butterscotch pudding | Kitchen Treaty

Anyway, here’s my version of the recipe. Trust me, you want it! Either that, or, if you’re prone to weak-willpowered moments, maybe just pretend you never saw this.

Oh, and it’s pretty dang easy, too. (Dammit!)

PS: My guy gives this three grunts up, his highest rating yet.

Butterscotch pudding | Kitchen Treaty
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Butterscotch Pudding

Author: Kare
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.


  • 3 tablespoons unsalted butter
  • 1/2 cup packed dark brown sugar or 1/2 cup packed golden brown sugar + 1 teaspoon molasses
  • 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 (optional)


  • 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.

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