There’s something absolutely magical about butterscotch pudding – it’s the kind of dessert that feels elegant enough for a dinner party yet simple enough to whip up on a weeknight. This isn’t your average boxed pudding mix situation; we’re talking about a from-scratch butterscotch pudding recipe that’s silky, rich, and bursting with deep caramel flavors that’ll make everyone at your table ask for seconds.
I’ve been making this butterscotch pudding for years, and I’ve perfected it to absolute perfection. The secret? Using real butterscotch flavors (brown sugar and butter, obviously!) combined with a careful tempering technique that ensures your pudding is impossibly creamy without any lumps. The combination of heavy cream and whole milk creates that luxurious texture we all crave, while a touch of vanilla and a pinch of salt elevate the butterscotch flavor to something truly special.
This butterscotch pudding recipe is perfect for so many occasions. Serve it in elegant glasses with whipped cream and a drizzle of butterscotch sauce for a dinner party showstopper. Layer it with crushed cookies and whipped cream for a no-bake butterscotch pudding parfait. Or simply enjoy it straight from a bowl on a quiet evening – no judgment here! The beauty of homemade pudding is that it’s naturally gluten-free and you can pronounce every single ingredient.
What I absolutely love about making pudding from scratch is the control you have over the flavor and texture. You can adjust the butterscotch intensity, make it thicker or thinner depending on your preference, and customize it with your favorite toppings. Plus, it comes together in about thirty minutes, making it perfect for last-minute dessert emergencies. The pudding also keeps beautifully in the refrigerator for up to four days, so you can make it ahead for entertaining.
If you’re looking for other creamy, decadent desserts, you might also enjoy exploring rich cream-based sauces that work beautifully for dessert applications. For something with similar butterscotch notes, contrasting flavors like pickled elements can provide interesting textural counterpoints. You might also want to check out other classic comfort food recipes for inspiration on building flavor layers.
I’ve consulted numerous resources including Bon Appétit’s take on butterscotch pudding and Serious Eats’ pudding science to ensure this recipe is foolproof. The technique I’m sharing has been tested and refined countless times, and I’m confident it’ll become your go-to butterscotch pudding recipe. Let me walk you through every step so you can create this masterpiece in your own kitchen.
Ingredients
- 4 tablespoons unsalted butter
- 3/4 cup packed light brown sugar
- 1/4 teaspoon kosher salt
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 3 tablespoons cornstarch
- 2 cups whole milk (separated from the 1/4 cup above)
- 1 teaspoon vanilla extract
- 1/2 teaspoon butterscotch extract (optional but recommended)
- Pinch of fleur de sel or sea salt for garnish
- Whipped cream for serving
- Butterscotch chips or caramel sauce for topping
Instructions
- In a medium saucepan, melt the butter over medium heat, stirring occasionally. Once melted and foaming, add the packed brown sugar and kosher salt, stirring constantly for about 2-3 minutes until the mixture becomes fragrant and slightly darkened.
- Pour in the heavy cream and 1/4 cup whole milk slowly while stirring constantly. Be careful as the mixture may bubble up slightly. Continue stirring until the butterscotch mixture is completely smooth and well combined, about 1-2 minutes.
- In a small bowl, whisk together the cornstarch and 1/4 cup of the remaining 2 cups of milk until the cornstarch is completely dissolved with no lumps remaining.
- Pour the cornstarch slurry into the butterscotch mixture while whisking constantly. This step is crucial for preventing lumps in your pudding.
- Gradually add the remaining milk to the saucepan while whisking constantly. Make sure everything is well incorporated before proceeding.
- Increase heat to medium-high and bring the mixture to a simmer, whisking frequently. Once it reaches a simmer, reduce heat to medium and continue whisking constantly for about 2-3 minutes until the pudding thickens noticeably and coats the back of a spoon.
- Remove the saucepan from heat and let it cool for about 2 minutes, then stir in the vanilla extract and butterscotch extract if using.
- Pour the pudding through a fine-mesh strainer into a bowl to ensure a completely smooth texture, pushing gently with a spatula to get all the pudding through while leaving any small lumps behind.
- Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming, then refrigerate for at least 2 hours or until completely chilled and set.
- When ready to serve, divide the pudding among serving glasses or bowls. Top with whipped cream, butterscotch chips, a drizzle of caramel sauce, and a tiny pinch of fleur de sel.
Pro Tips
The cornstarch slurry technique is non-negotiable for lump-free pudding. Take time to whisk it thoroughly into the milk before adding it to the butterscotch mixture. Some people prefer to use arrowroot powder instead of cornstarch for a slightly different texture – both work beautifully.
If you don’t have butterscotch extract, you can absolutely skip it – the real butterscotch flavor comes from the brown sugar and butter combination. However, the extract adds a lovely depth that takes this recipe from great to absolutely extraordinary.
Making this pudding ahead is actually beneficial. The flavors deepen and meld together beautifully after a few hours in the refrigerator. You can make this up to four days in advance, keeping it covered in the fridge.
For a boozy version perfect for adult dinner parties, add one tablespoon of bourbon or rum after removing from heat. The alcohol will cook off slightly, leaving just the subtle warmth and complexity it adds.
Leftover pudding can be repurposed into parfaits, used as a filling for cream pies, or even layered into a trifle with pound cake and whipped cream.
If your pudding seems too thin after chilling, you can reheat it gently and add a touch more cornstarch mixed with cold milk. If it’s too thick, simply whisk in a little more milk until you reach your desired consistency.
The fleur de sel garnish is optional but truly makes a difference – it enhances the butterscotch flavor and adds a delightful textural contrast to the creamy pudding.