Name: Butterscotch Pudding Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 3/4 cup dark brown sugar (packed); 3 tablespoons cornstarch; 1/4 teaspoon salt; 2 cups whole milk; 3 large egg yolks; 2 tablespoons unsalted butter; 1 teaspoon pure vanilla extract

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Introduction

Butterscotch pudding is a rich, creamy dessert that captures the warm, buttery flavor of brown sugar and vanilla. It’s a comforting treat that’s surprisingly easy to make from scratch, perfect for satisfying your sweet tooth any day.

A small white ramekin sits on a white plate, filled with two layers of a smooth dessert: a thick, glossy brown pudding base at the bottom, topped with a generous dollop of soft, fluffy white whipped cream slightly melting into the pudding. A silver spoon is partially dipped into the pudding, leaning against the inside edge of the ramekin. The setting is on a white marbled surface, with a blurred second cup in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup dark brown sugar (packed)
3 tablespoons cornstarch

1/4 teaspoon salt
2 cups whole milk

3 large egg yolks
2 tablespoons unsalted butter

1 teaspoon pure vanilla extract

Instructions

Step 1: In a medium saucepan, whisk together the brown sugar, cornstarch, and salt until well combined.
Step 2: Gradually whisk in the milk. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a gentle boil.

Step 3: In a separate bowl, lightly beat the egg yolks. Temper the yolks by slowly adding about 1/2 cup of the hot milk mixture while whisking constantly.
Step 4: Return the tempered yolks to the saucepan and whisk quickly to incorporate. Continue cooking for about one more minute until the pudding is smooth and thick.
Step 5: Remove the saucepan from heat and stir in the butter and vanilla extract until fully melted and combined.

Step 6: Pour the pudding into a bowl or individual serving dishes. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for about 2 hours until set.

Tips & Variations

For extra richness, substitute half the milk with cream or evaporated milk.
If you prefer a thicker pudding, increase the cornstarch to 4 tablespoons.

Add a pinch of cinnamon or nutmeg for a warm spice twist.
Use a silicone spatula to stir gently and avoid breaking the pudding’s smooth texture.

Storage

Store leftover butterscotch pudding in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir. It’s best enjoyed chilled, but you can let it sit at room temperature for 10 minutes if it’s too firm.

How to Serve

The image shows a white ramekin filled with a smooth, light brown pudding as the bottom layer, topped with a large dollop of fluffy white whipped cream as the second layer. The ramekin is placed on a white plate with two silver spoons resting on the plate to the left side of the ramekin. In the background, there is another white ramekin with just the light brown pudding visible. The entire scene is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk alternatives for this pudding?

Yes, you can use milk alternatives like almond or oat milk, but the pudding may have a slightly different texture and flavor. Whole milk provides the creamiest results.

How do I prevent a skin from forming on the pudding?

Cover the pudding surface directly with plastic wrap while it cools to prevent a skin from forming. This keeps the texture smooth and enjoyable.