{"id":1672,"date":"2026-02-10T02:04:03","date_gmt":"2026-02-10T02:04:03","guid":{"rendered":"https:\/\/food.ukbiddingdirectory.com\/?p=1672"},"modified":"2026-02-10T02:04:03","modified_gmt":"2026-02-10T02:04:03","slug":"homemade-butterscotch-pudding","status":"publish","type":"post","link":"https:\/\/food.ukbiddingdirectory.com\/?p=1672","title":{"rendered":"Homemade Butterscotch Pudding"},"content":{"rendered":"

 <\/p>\n

Homemade Butterscotch Pudding (Rich & Creamy)<\/h2>\n

 <\/p>\n

This homemade butterscotch pudding<\/strong> is silky, smooth, and full of deep, caramel-like flavor thanks to dark brown sugar and butter. It\u2019s better than store-bought pudding and surprisingly easy to make.<\/p>\n

\u00a0Prep Time<\/h3>\n

10 minutes<\/p>\n

\u00a0Cook Time<\/h3>\n

15\u201320 minutes<\/p>\n

\u00a0Total Time<\/h3>\n

30 minutes<\/p>\n

\u00a0Servings<\/h3>\n

4\u20136<\/p>\n

Ingredients<\/h2>\n
    \n
  • \u00be cup packed dark brown sugar<\/strong> (for rich flavor)<\/li>\n
  • 2 tablespoons unsalted butter<\/strong><\/li>\n
  • 2 cups whole milk<\/strong>, divided<\/li>\n
  • 2 tablespoons cornstarch<\/strong><\/li>\n
  • 1 large egg + 1 egg yolk<\/strong><\/li>\n
  • \u00bc teaspoon salt<\/strong><\/li>\n
  • 1 teaspoon vanilla extract<\/strong><\/li>\n
  • (Optional)<\/em> 2 tablespoons heavy cream (for extra richness)<\/li>\n<\/ul>\n

    Instructions<\/h2>\n

    1. Make the butterscotch base<\/h3>\n

    In a medium saucepan, combine dark brown sugar and butter<\/strong>.
    \nPlace over medium heat<\/strong> and stir constantly until the sugar melts and the mixture begins to bubble.
    \nCook for 30\u201360 seconds<\/strong> to develop a deeper flavor \u2014 but don\u2019t burn it.<\/p>\n

    2. Add most of the milk<\/h3>\n

    Slowly pour in 1\u00bd cups of the milk<\/strong>, whisking constantly.
    \nLower heat to medium-low and whisk until smooth.<\/p>\n

    3. Prepare the thickener<\/h3>\n

    In a small bowl, whisk together:<\/p>\n

      \n
    • Remaining \u00bd cup milk<\/strong><\/li>\n
    • Cornstarch<\/strong><\/li>\n
    • Egg + egg yolk<\/strong><\/li>\n
    • Salt<\/strong><\/li>\n<\/ul>\n

      Make sure the mixture is completely smooth, no lumps.<\/p>\n

      4. Temper the eggs<\/h3>\n

      Slowly pour a little of the hot butterscotch mixture into the egg mixture while whisking constantly.
      \nThen pour everything back into the saucepan. This prevents the eggs from scrambling.<\/p>\n

      5. Thicken the pudding<\/h3>\n

      Cook over medium heat<\/strong>, whisking constantly, until the pudding thickens, about 3\u20135 minutes<\/strong>.
      \nIt should coat the back of a spoon.<\/p>\n

      6. Finish it<\/h3>\n

      Remove from heat and stir in:<\/p>\n

        \n
      • Vanilla extract<\/strong><\/li>\n
      • Heavy cream<\/strong> (if using)<\/li>\n<\/ul>\n

        Chilling & Serving<\/h2>\n
          \n
        • Pour pudding into cups or bowls<\/li>\n
        • Cover with plastic wrap directly on the surface (prevents skin from forming)<\/li>\n
        • Chill in the fridge for 2\u20133 hours<\/strong><\/li>\n<\/ul>\n

          Serve cold, or slightly warm if you like.<\/p>\n

          Optional Toppings<\/h2>\n
            \n
          • Whipped cream<\/li>\n
          • Sea salt flakes<\/li>\n
          • Toasted nuts (pecans, walnuts)<\/li>\n
          • Chocolate shavings<\/li>\n
          • Crushed cookies or graham crackers<\/li>\n<\/ul>\n

            Tips for Perfect Butterscotch Pudding<\/h2>\n
              \n
            • Use dark brown sugar<\/strong>, not light \u2014 it makes a huge difference<\/li>\n
            • Whisk constantly<\/strong> to prevent lumps<\/li>\n
            • Don\u2019t rush the sugar + butter step<\/strong> \u2014 that\u2019s where the flavor comes from<\/li>\n<\/ul>\n

               <\/p>\n","protected":false},"excerpt":{"rendered":"

                Homemade Butterscotch Pudding (Rich & Creamy)   This homemade butterscotch pudding is silky, smooth, and full of deep, caramel-like…<\/p>\n","protected":false},"author":1,"featured_media":1673,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,5],"tags":[],"class_list":["post-1672","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-home","category-recipes"],"_links":{"self":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/1672","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1672"}],"version-history":[{"count":1,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/1672\/revisions"}],"predecessor-version":[{"id":1674,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/1672\/revisions\/1674"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/media\/1673"}],"wp:attachment":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1672"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1672"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}