Homemade Butterscotch Pudding is rich, creamy, and full of that caramel-meets-brown-sugar flavor everyone loves. Done in under 30 minutes and can be made days ahead!
This recipe might sound fancy, but it's surprisingly simple to make from scratch. Once the brown sugar and butter caramelize, the rest comes together in one pot! No stand mixer, no fussy steps. It turns into a silky-smooth pudding that tastes like pure christmas and deliciousness in a cup. It's the kind of dessert you can make on a weeknight but still serve at a dinner party. And if you love desserts with deep, buttery flavor, you'll also love my Caramel Biscoff Cheesecake or Gingerbread Caramel Streusel Cookies
Why You'll Love My Homemade Butterscotch Pudding Recipe
- It has that deep caramelized flavor you just can't get from a box.
- The texture is smooth, thick, and spoon-worthy.
- It's make-ahead friendly - perfect for entertaining or prepping ahead of time.
- The bourbon adds a subtle, grown-up twist (but you can totally skip it).
- It comes together faster than you'd think - you'll go from stovetop to fridge in under 20 minutes.
- Just a handful of ingredients turn into something that feels extra special.
Ingredient Overview
Here's a quick rundown of what you'll need for this, and for the full list of check out the recipe card below!
- Brown sugar: The heart of that signature butterscotch flavor. Dark brown sugar adds extra depth and a hint of molasses.
- Unsalted Butter: Creates richness and that nutty, caramelized aroma.
- Egg yolks: Give the pudding body and help it set into that luscious, custard-like texture.
- Cornstarch: Keeps things thick and glossy without heaviness.
- Whole Milk and cream: The perfect balance of richness and lightness - milk keeps it smooth, and cream makes it luxurious. I like using whole for more flavor!
- Vanilla extract & bourbon: The finishing touch that rounds out the flavor with a buttery warmth.
How to Make Homemade Butterscotch Pudding
Next, here are some easy homemade butterscotch pudding! This is just a small and short overview, for the full recipe, please find the recipe card at the bottom of the page!
- Whisk egg yolks, cornstarch, and a splash of milk together until smooth.
- Melt butter and brown sugar in a saucepan and cook on medium heat until it reaches 240°F and turns deep amber.
- Slowly whisk in milk and cream - it will bubble up, so pour gradually. Bring to a medium boil.
- Temper the eggs by whisking in a little of the hot cream mixture.
- Pour everything back into the pan and cook until thick and bubbling.
- Stir in vanilla, salt, and bourbon, then strain for a silky texture.
- Chill for a few hours and top with salted caramel and whipped cream.
What Does Butterscotch Pudding Taste Like?
Homemade Butterscotch pudding tastes like caramel's cozier, butterier cousin. It's sweet but balanced - with deep brown sugar notes, a touch of salt, and the warmth of real vanilla. The texture is smooth and creamy, and that hint of bourbon adds just enough complexity without overpowering it. It's comfort dessert energy, through and through - a nostalgic treat that feels like a hug in dessert form.
What Thickener Works Best for Pudding?
I've tested both flour and cornstarch, and cornstarch wins every time. It thickens quickly, stays silky once chilled, and gives that smooth, glossy finish pudding needs. Flour can sometimes make the texture feel pasty or dull, while cornstarch keeps it light and luscious.
Tips and Tricks
- Whisk constantly while tempering the eggs to prevent curdling.
- Use a candy thermometer - hitting 240°F is key to that true butterscotch flavor.
- Don't skip the straining step! It ensures the pudding is ultra-smooth.
- Chill for at least 3 hours before serving so it sets perfectly.
- Warm your caramel slightly before drizzling - it'll glide beautifully over the cold pudding.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Don't forget to save this Homemade Butterscotch pudding card and share it! I'd love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok.
FOR MORE FUN AND RELATED RECIPES LIKE THIS:
Recipe
Homemade Butterscotch Pudding
Ingredients
For the butterscotch pudding
- 1 and ¾ cup whole milk
- 1 cup heavy cream or heavy whipping cream
- 3 large egg yolks
- 3 Tablespoons cornstarch
- ¾ cup packed dark brown sugar
- ¼ cup water
- ¾ teaspoon salt
- 3 Tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 2 tablespoons bourbon
Salted Caramel Sauce
- 1 cup granulated sugar
- ¼ cup water
- 3 tablespoons light corn syrup
- 1 cup heavy cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon kosher salt
Instructions
- In a medium bowl, whisk together the cornstarch, egg yolks, and a splash of the milk until smooth. I like to place my bowl on top of a kitchen towel so it doesn't slide around the counter while I whisk in the hot cream mixture later.3 large egg yolks, 3 Tablespoons cornstarch
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar and water, and cook for 4-5 minutes, whisking occasionally, until the mixture darkens in color and smells rich and nutty - about 5-6 minutes total. Check the temperature with a candy thermometer to be sure it's ready; you want the mixture to reach 240°F (soft-ball stage) for that true butterscotch flavor.¾ cup packed dark brown sugar, 3 Tablespoons unsalted butter, ¼ cup water
- Once your mixture has hit 240°F, slowly whisk the remaining milk and cream into the saucepan with the sugar mixture. It will bubble up - just keep whisking steadily until smooth. Bring it just to a simmer.1 and ¾ cup whole milk, 1 cup heavy cream or heavy whipping cream
- Use a small ladle or glass measuring cup to slowly pour about ½ cup of the hot mixture into the yolk mixture while whisking constantly to temper the eggs. Go slow and take your time - if you pour too quickly, the eggs can curdle. Once you've added the hot liquid and the yolk mixture feels warm to the touch, pour it all back into the saucepan with the rest of the cream mixture.
- Cook over medium heat, whisking constantly, until the pudding thickens and starts to bubble - about 2 minutes after it begins to simmer.
- Remove from heat and stir in the salt, vanilla, and bourbon or scotch (if using). Taste and adjust the salt if needed; it should have that perfect buttery-salty-sweet balance.¾ teaspoon salt, 1 teaspoon pure vanilla extract, 2 tablespoons bourbon
- For an extra-silky texture, strain the pudding through a fine mesh sieve into a clean bowl. Pour into individual cups or one large serving bowl. While the pudding is cooling, make the caramel for topping.
Salted Caramel Sauce Instructions
- In a medium heavy-bottomed saucepan, combine the sugar, water, and corn syrup. Stir gently to moisten the sugar, then stop stirring completely.1 cup granulated sugar, ¼ cup water, 3 tablespoons light corn syrup
- Set over medium heat and cook undisturbed for 5-10 minutes, until the syrup turns a rich amber color. It can happen fast, so keep an eye out on it. Meanwhile, warm the heavy cream in the microwave for 1 minute.1 cup heavy cream
- Once the caramel is amber (like honey or copper), remove from heat. Carefully pour in the warm cream while whisking - it will bubble up quickly and the steam can burn you
- Whisk until smooth, then stir in the vanilla and salt. If needed, return to low heat briefly to smooth everything out.2 teaspoons pure vanilla extract, 1 teaspoon kosher salt
- Let cool slightly, then transfer to a heat-safe jar. The caramel will thicken as it cools. Refrigerate for up to a week and warm before using.
- Once you are ready to serve, make sure the caramel is thin and pourable. If its not, pop it in th microwave for 20 seconds. Pour over the top of the butterscotch pudding and add a dollop of whipped cream.
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