Rich and Creamy Butterscotch Pudding

Indulge in this creamy, velvety butterscotch pudding that’s quick to make yet feels luxuriously decadent.

Packed with protein from egg yolks and good fats from cream and butter, it delivers a rich, satisfying treat without overloading on sugar.

Perfect for everyday desserts, this easy-to-make pudding is ideal for meal prep, entertaining, or a comforting sweet finish after dinner.

Butterscotch Pudding

Ruth M. Moran
Silky, creamy butterscotch pudding made in just 10 minutes on the stove.
Infused with caramelized brown sugar, butter, and vanilla, it can be enhanced with a splash of bourbon.
Chill and serve with whipped cream or salted caramel for a decadent, everyday dessert that’s easy to prepare and irresistibly satisfying.
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time: 3 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American, Comfort Food
Servings 4

Equipment

  • 1 Medium heavy-duty saucepan
  • 1 Glass Mixing Bowl
  • 1 Whisk
  • 1 Candy thermometer (optional)
  • 4 Serving glasses or bowls

Ingredients
  

  • cups whole milk
  • 1 cup heavy cream
  • 3 large egg yolks
  • 2 tablespoons cornstarch
  • ¾ cup packed dark brown sugar
  • 3 tablespoons water
  • ½ teaspoon salt
  • 3 tablespoons unsalted butter softened
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon bourbon rum, or scotch (optional)
  • Optional toppings: salted caramel toffee bits, whipped cream

Instructions
 

  • Prepare the Dairy Base: In a medium mixing bowl, combine 1½ cups of whole milk with 1 cup of heavy cream.
    Whisk them together thoroughly until fully blended. Set this mixture aside at room temperature.
    Using room-temperature dairy will help prevent splattering when added to hot sugar in a later step.
  • Mix the Egg Mixture: In a separate bowl, whisk together 3 large egg yolks and 2 tablespoons of cornstarch.
    Stir continuously until the mixture is smooth and pale yellow.
    Set aside; this will be used to thicken the pudding in a controlled way, preventing the eggs from curdling when exposed to heat.
  • Caramelize the Brown Sugar: Place ¾ cup packed dark brown sugar, 3 tablespoons water, and ½ teaspoon salt in a medium heavy-duty saucepan.
    Turn the heat to medium and let the mixture cook without stirring.
    Watch closely as the sugar melts and begins to bubble.
    Over the next 5–6 minutes, it will darken to a rich caramel color and release a fragrant, toasty aroma.
    If desired, use a candy thermometer to check for 240°F (116°C) to ensure it’s fully caramelized.
  • Slowly Incorporate the Dairy: Reduce the heat slightly.
    Gradually pour the milk and cream mixture into the caramel, whisking constantly.
    Add it slowly in a thin stream to prevent splattering and to allow the hot caramel to mix evenly with the dairy.
    The mixture will sizzle and may bubble vigorously—this is normal.
    Continue to cook over medium heat until it just begins to boil.
  • Temper the Egg Yolks: Remove about ½ cup of the hot caramel-dairy mixture and, in a slow, steady stream, whisk it into the egg yolk mixture.
    This is called tempering and prevents the eggs from scrambling when added to the hot liquid.
    Make sure to whisk continuously until fully combined.
  • Combine Egg Mixture with Caramel Base: Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining caramel mixture, whisking constantly. Keep the heat on low to medium-low.
    The pudding will immediately begin to thicken as the eggs heat.
    Continue whisking for 1–2 minutes until smooth and creamy.
  • Finish with Butter and Flavorings: Remove the saucepan from heat.
    Stir in 3 tablespoons of softened unsalted butter until fully melted and incorporated.
    Then add 1 teaspoon pure vanilla extract and, if using, 1 tablespoon of bourbon, rum, or scotch.
    Stir thoroughly to combine all flavors. At this point, the pudding should be luxuriously smooth, glossy, and thickened to perfection.
  • Cool Before Serving: Allow the pudding to cool for about 5 minutes at room temperature.
    This ensures it won’t sweat when covered with plastic wrap.
  • Chill the Pudding: Transfer the pudding into serving glasses or bowls.
    Cover each surface tightly with plastic wrap, pressing it directly onto the pudding to prevent a skin from forming.
    Refrigerate for at least 4 hours, or preferably overnight, until fully chilled and set.
  • Serve and Garnish: Before serving, optionally top each pudding with salted caramel drizzle, toffee bits, or freshly whipped cream.
    Serve chilled for a decadent, creamy, and indulgent dessert experience.
    Store any leftovers in the refrigerator for up to 4 days.

Notes

  • Dairy Choices Matter: Use whole milk and heavy cream for the richest, creamiest pudding. Lower-fat alternatives may produce a thinner texture.
  • Egg Yolks Are Key: Three yolks provide the perfect balance of protein and richness. Fewer yolks may make the pudding less creamy.
  • Sugar Selection: Dark brown sugar enhances depth of flavor and color. Light brown sugar works but results in a lighter taste.
  • Tempering Eggs Prevents Scrambling: Always whisk a small portion of hot mixture into the egg yolks before combining with the pot to avoid curdling.
  • Plastic Wrap Technique: Pressing wrap directly onto the pudding’s surface prevents an unwanted skin from forming.
  • Optional Boozy Flavor: A splash of bourbon, rum, or scotch adds warmth and complexity but can be omitted for a kid-friendly version.

Chef’s Secrets For Perfect Pudding

Achieving a silky, indulgent butterscotch pudding requires careful attention to temperature and timing.

One secret is allowing the brown sugar to caramelize fully before adding cream—it deepens flavor and produces a golden-brown color.

Another tip is tempering the egg yolks slowly; this step is crucial to prevent scrambling and ensures a smooth, creamy texture.

Using room-temperature dairy reduces splattering and promotes even cooking.

Finally, whisk the pudding continuously when thickening—it prevents lumps and guarantees a luxurious, velvety finish every time.

Serving Suggestions To Impress Guests

This pudding shines when served chilled in elegant glasses, allowing its glossy texture to be fully appreciated.

For added indulgence, drizzle salted caramel or sprinkle toffee bits on top.

Freshly whipped cream adds lightness and contrasts beautifully with the rich butterscotch.

Consider pairing it with fresh berries, a biscotti, or a crisp shortbread cookie to introduce texture and flavor contrast.

Its versatility makes it perfect for dinner parties, festive gatherings, or a comforting treat after a long day.

Storage Tips For Freshness

Store leftover pudding in airtight containers or cover individual servings with plastic wrap pressed directly onto the surface.

Refrigerate for up to four days. Avoid leaving it at room temperature for long periods, as it contains eggs and cream.

If the surface forms a slight skin despite precautions, gently whisk it back in before serving.

Pudding can also be made a day in advance, which allows flavors to meld and the texture to fully set, making it ideal for meal prep or entertaining.

Frequently Asked Questions

1. Can I make it dairy-free?

Yes, you can substitute full-fat coconut milk or a plant-based cream alternative for the milk and heavy cream. Keep in mind the flavor will change slightly, becoming more coconut-forward, but the texture remains creamy and satisfying.

2. Can I use light brown sugar instead of dark?

Yes, but dark brown sugar produces a richer, deeper caramel flavor and darker color. Light brown sugar works in a pinch but results in a milder, lighter-tasting pudding.

3. How do I prevent lumps from forming?

The key is whisking constantly when combining the egg yolks with the hot caramel-dairy mixture and while the pudding thickens. Tempering the eggs and maintaining a low heat helps achieve a perfectly smooth consistency.

4. Can I prepare this pudding ahead of time?

Absolutely! In fact, making it a day in advance allows the flavors to meld and the texture to set perfectly. Store in the fridge, covered with plastic wrap pressed onto the surface, for up to four days.

5. What are the best toppings for this pudding?

Classic toppings include whipped cream, salted caramel, or toffee bits. You can also add fresh fruit, chocolate shavings, or even a sprinkle of sea salt to enhance the butterscotch flavor and add a delightful contrast in texture.