Homemade Butterscotch Pudding (Rich & Creamy)
This homemade butterscotch pudding is silky, smooth, and full of deep, caramel-like flavor thanks to dark brown sugar and butter. It’s better than store-bought pudding and surprisingly easy to make.
Prep Time
10 minutes
Cook Time
15–20 minutes
Total Time
30 minutes
Servings
4–6
Ingredients
- ¾ cup packed dark brown sugar (for rich flavor)
- 2 tablespoons unsalted butter
- 2 cups whole milk, divided
- 2 tablespoons cornstarch
- 1 large egg + 1 egg yolk
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- (Optional) 2 tablespoons heavy cream (for extra richness)
Instructions
1. Make the butterscotch base
In a medium saucepan, combine dark brown sugar and butter.
Place over medium heat and stir constantly until the sugar melts and the mixture begins to bubble.
Cook for 30–60 seconds to develop a deeper flavor — but don’t burn it.
2. Add most of the milk
Slowly pour in 1½ cups of the milk, whisking constantly.
Lower heat to medium-low and whisk until smooth.
3. Prepare the thickener
In a small bowl, whisk together:
- Remaining ½ cup milk
- Cornstarch
- Egg + egg yolk
- Salt
Make sure the mixture is completely smooth, no lumps.
4. Temper the eggs
Slowly pour a little of the hot butterscotch mixture into the egg mixture while whisking constantly.
Then pour everything back into the saucepan. This prevents the eggs from scrambling.
5. Thicken the pudding
Cook over medium heat, whisking constantly, until the pudding thickens, about 3–5 minutes.
It should coat the back of a spoon.
6. Finish it
Remove from heat and stir in:
- Vanilla extract
- Heavy cream (if using)
Chilling & Serving
- Pour pudding into cups or bowls
- Cover with plastic wrap directly on the surface (prevents skin from forming)
- Chill in the fridge for 2–3 hours
Serve cold, or slightly warm if you like.
Optional Toppings
- Whipped cream
- Sea salt flakes
- Toasted nuts (pecans, walnuts)
- Chocolate shavings
- Crushed cookies or graham crackers
Tips for Perfect Butterscotch Pudding
- Use dark brown sugar, not light — it makes a huge difference
- Whisk constantly to prevent lumps
- Don’t rush the sugar + butter step — that’s where the flavor comes from