Butterscotch Pudding Recipe | Homemade, Creamy, Old-Fashioned Dessert

Butterscotch Pudding Recipe: Creamy, Classic Comfort

There’s something undeniably nostalgic about a creamy bowl of butterscotch pudding—warm, sweet, and rich with caramel notes. It’s a dessert that conjures memories of family gatherings and cozy evenings at home. While you may be used to grabbing a box from the store shelf, making butterscotch pudding from scratch is simpler than you think and yields a flavor that far surpasses the packaged version. This recipe delivers a thick, velvety texture with a deep, toasty flavor that’s sure to become a family favorite.

The History of Butterscotch Pudding

Butterscotch, as a flavor, dates back to the 19th century, with the first known recipe appearing in an English cookbook. The name “butterscotch” is believed to derive from the process of “scotching” (cutting) the candy, though the term may also refer to its Scottish origins. The flavor is all about the fusion of brown sugar and butter, which, when heated together, create a deep, caramelized taste profile. Pudding versions became popular as an easy-to-make, comforting dessert, loved by both children and adults.

Why Homemade Is Best

Store-bought puddings are convenient, but they often contain stabilizers, artificial flavors, and extra sugar. Homemade butterscotch pudding, on the other hand, uses just a handful of real ingredients—brown sugar, egg yolks, milk, and butter—resulting in a dessert that’s both richer and more nuanced in flavor. The process is surprisingly quick, and the results are worth every whisk.

Ingredients You’ll Need

• 1½ cups packed brown sugar
• ¼ cup cornstarch
• ½ teaspoon salt
• 3 cups whole milk
• 4 large egg yolks
• 2 tablespoons butter
• Whipped cream, for serving (optional)

Step-by-Step Recipe Instructions

Preparation

1. Mix Dry Ingredients: In a medium saucepan, whisk together the brown sugar, cornstarch, and salt.
2. Add Wet Ingredients: Gradually whisk in the milk and egg yolks until the mixture is smooth and fully combined.

Cooking

3. Cook Over Medium Heat: Place the saucepan over medium heat. Continue whisking constantly. At first, it will seem like nothing is happening, but after 3–4 minutes, the mixture will start to thicken and bubble. Keep whisking to prevent lumps.
4. Thicken the Pudding: Cook for another few minutes, stirring, until the pudding reaches a thick, custard-like consistency. It should coat the back of a spoon.
5. Finish with Butter: Remove the saucepan from the heat and stir in the butter until melted and fully incorporated, adding a rich, velvety texture.

Serving & Storage

6. Chill the Pudding: Spoon the pudding into serving glasses or dishes. Press a piece of plastic wrap directly onto the surface of each pudding to prevent a skin from forming.
7. Refrigerate: Chill for at least 2 hours, or until set.
8. Serve: Top with a dollop of whipped cream just before serving, if desired.

Cooking Tips & Variations

• For a Richer Flavor: Use dark brown sugar instead of light for deeper caramel notes.
• Dairy-Free Option: Substitute whole milk with coconut or almond milk for a dairy-free version.
• Serving Suggestions: This pudding is delicious warm or cold. Try it with a scoop of vanilla ice cream for a decadent dessert.
• Make Ahead: Prepare the pudding up to 2 days in advance and keep it refrigerated.

Nutrition Information

One serving (about ¾ cup) of this butterscotch pudding contains approximately:

Frequently Asked Questions (FAQs)

Can I use white sugar instead of brown?

No, brown sugar is essential for authentic butterscotch flavor. When heated, brown sugar caramelizes, creating the characteristic taste of butterscotch.

What if I don’t have cornstarch?

Cornstarch is the thickener of choice for pudding. If unavailable, you can substitute with an equal amount of flour, but the texture may be slightly grainier.

Can I make this pudding egg-free?

Yes, you can omit the egg yolks, but the pudding will be less rich and creamy. Consider increasing the cornstarch slightly for a thicker texture.

Why do I need to press plastic wrap on the pudding?

This prevents a skin from forming on the surface as the pudding cools.

Can I freeze butterscotch pudding?

Freezing is not recommended, as it will change the pudding’s texture. It’s best enjoyed fresh from the fridge.

Why This Recipe Works

This butterscotch pudding recipe stands out because of its simplicity and reliance on quality ingredients. The combination of brown sugar, butter, and egg yolks delivers a dessert that’s smooth, creamy, and bursting with caramel flavor. It’s a nostalgic treat that’s easy enough for a weeknight but special enough for guests. Once you try homemade, you’ll never go back to the boxed stuff.

Butterscotch Pudding in Other Desserts

Butterscotch pudding is incredibly versatile. Try using it as a filling for pies, parfaits, or even layered trifles. It pairs beautifully with flavors like vanilla, cinnamon, and even chocolate.

Conclusion

Butterscotch pudding is a timeless dessert that brings comfort and warmth to any table. With just a few pantry staples and a little patience, you can create a creamy, caramel-kissed treat that’s sure to delight. Whether served plain, with whipped cream, or as part of a more elaborate dessert, this homemade version is a recipe worth keeping.

So, gather your ingredients and get whisking—your perfect bowl of butterscotch pudding is just minutes away.