Butterscotch Pudding Recipe

So, you’re staring into the fridge, hoping a magical dessert has spontaneously appeared. It hasn’t, has it? I feel you. But before you resign yourself to a sad, store-bought snack, let me tell you about a little jar of heaven that’s easier to make than a phone call for takeout. We’re talking about butterscotch pudding—the silky, dreamy, soul-hugging dessert that’s basically a warm blanket for your stomach.

Why This Recipe is Awesome

Let’s cut to the chase. This isn’t your grandma’s fussy, finicky pudding (love you, Grams). This recipe is gloriously idiot-proof. It requires zero fancy equipment, uses mostly pantry staples, and the payoff is massive. You get to transform simple ingredients into a rich, caramel-kissed masterpiece that makes you look like a culinary genius. It’s the kind of dessert that solves problems. Bad day? Butterscotch pudding. Celebrating? Butterscotch pudding. It’s the edible equivalent of a stress ball, but way, way tastier.

Ingredients You’ll Need

Gather your squad. This is all you need for about 4-6 servings of pure joy.

• Dark Brown Sugar (1 cup): This is the MVP. It gives butterscotch its deep, almost molasses-like flavor. Don’t even think about using pale, anemic sugar here.
• Cornstarch (3 tbsp): The magic thickener. This is what gives our pudding its perfect, spoon-standing-up texture.
• Salt (1/4 tsp): CRUCIAL. It balances the sweetness and makes the flavor pop. Trust me on this.
• Whole Milk (2 ½ cups): For maximum creaminess. This is not the time to skimp with skim milk. Live a little.
• Heavy Cream (1 cup): Because we’re not monsters. This is what sends the richness into the stratosphere.
• Egg Yolks (4): They’re here for extra silkiness and structure. Save the whites for an annoyingly healthy omelet tomorrow.
• Unsalted Butter (3 tbsp): Cut into little pieces. It gets stirred in at the end for that glorious, shiny finish.
• Vanilla Extract (2 tsp): The flavor enhancer. Use the real stuff if you can; your future self will thank you.

PIN IT

Step-by-Step Instructions

1. Whisk the Dry Crew. In a medium saucepan, whisk together the dark brown sugar, cornstarch, and salt. This prevents the cornstarch from forming those weird, lumpy pockets of sadness later on.
2. Temper the Wet Stuff. In a separate bowl or large measuring cup, whisk the egg yolks with about a ¼ cup of the milk until they’re best friends. Slowly, and I mean slowly, whisk in the heavy cream and the rest of the milk.
3. Combine and Conquer. Gradually pour the wet mixture into the saucepan with the dry ingredients, whisking constantly. You’re now the captain of a smooth, lump-free pudding ship.
4. Cook to Perfection. Place the saucepan over medium heat. Cook, whisking constantly (seriously, don’t stop—this is your arm workout for the day), until the mixture thickens and comes to a low boil. Let it bubble for exactly one minute while you keep whisking. It should be gloriously thick.
5. Finish with Flair. Remove the pan from the heat. Whisk in the butter and vanilla extract until the butter is fully melted and the pudding is smooth and shiny.
6. Chill Out. Pour the pudding into a large bowl or individual serving cups. Press plastic wrap directly onto the surface to prevent a weird skin from forming (unless you’re into that, no judgment). Refrigerate for at least 4 hours, or until completely set. The waiting is the hardest part.

Common Mistakes to Avoid

• Not Whisking Constantly: I said it once, I’ll say it again. This is the number one way to end up with scrambled egg pudding or a lumpy mess. Put on a good podcast and whisk.
• Skipping the Salt: Without it, your pudding will be one-dimensionally sweet and kind of boring. Salt is the wingman that makes the butterscotch flavor shine.
• Rushing the Chill Time: Patience, young Padawan. If you don’t let it set fully, you’ll have soup. Good soup, but not pudding.

Alternatives & Substitutions

Out of something? Don’t panic.

• Dairy-Free? You can swap the whole milk and cream for full-fat canned coconut milk. The flavor will be slightly coconutty, but still delicious.
• No Dark Brown Sugar? You can use light brown sugar in a pinch. The flavor just won’t be quite as deep and complex.
• Want a Lighter Version? You can use all whole milk instead of the milk/cream combo. It’ll be less rich, but still tasty.
• Feeling Fancy? Stir in a tablespoon of bourbon or Scotch whisky with the vanilla at the end. Chef’s kiss.

FAQs

Can I make this pudding ahead of time?

Absolutely! It’s actually better that way. It keeps beautifully in the fridge for up to 3 days, making you look incredibly organized and talented.

Why did my pudding turn out lumpy?

Probably because the heat was too high and you took a whisk-break. Next time, keep the heat at medium and commit to the whisking life. If it happens, you can often save it by forcing it through a fine-mesh sieve.

What’s the deal with the “skin” on top?

The skin is just the surface of the pudding drying out. Some people love it (it’s a textural thing!), some people hate it. Pressing plastic wrap directly on the surface is the foolproof way to prevent it.

Can I freeze butterscotch pudding?

IMO, I wouldn’t. Dairy-based puddings can get a bit grainy and weird after freezing. It’s best enjoyed fresh from the fridge.

What can I serve with this?

Oh, the possibilities! A dollop of whipped cream, a sprinkle of sea salt, some toasted nuts, or even crumbled cookies on top. Or just eat it straight from the bowl with a spoon. No one’s watching.

Final Thoughts

And there you have it. You’ve just unlocked the secret to making a dessert that’s ridiculously easy but tastes like it took all day. This butterscotch pudding is your new secret weapon for potlucks, date nights, or just treating yourself after a long Tuesday. Now go forth and pudding. You’ve totally got this.

Related Recipe

• Raspberry Pudding Recipe
• Chocolate Pudding Recipe
• Vanilla Pudding Recipe