Butterscotch Pudding is the ultimate irresistible and silky dessert that’s surprisingly easy to make. Great for any occasion.
If you’ve tried my recipe for Vanilla Pudding or Chocolate Pudding, then you know how delightful it truly is. Try this rich butterscotch flavor for another delicious Dessert Recipe.
Why You’ll Love This Pudding?
- Homemade pudding turns out so much more rich, creamy, and indulgent than any store-bought version.
- It’s an easy dessert to dress up with toppings and mix-ins to make it as decadent or as simple as you want.
Sabrina’s Butterscotch Pudding Recipe
I will warn you that making this classic Butterscotch Pudding recipe takes some thinking ahead. You need to have enough time to combine and cook the ingredients, then let everything chill for at least 4 hours. However, once that process is done you’ll have a rich and comforting treat ready to share. It tastes amazing with Whipped Cream and Caramel Sauce. Add a sprinkling of coarse sea salt, which enhances the sweet, caramelized sugar in the recipe. Finally, don’t forget to check out the Variations section for more tasty ideas.
Recipe Card
Ingredients
- 5 cups whole milk
- 1 1/2 cups brown sugar , packed
- 5 large egg yolks , room temperature
- 1/3 cup cornstarch
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
Instructions
- Add 4 cups of whole milk to a large pot over medium heat.
- Note: We are not bringing milk to a boil, just to a very faint simmer, then turn off the heat.
- In a large heat-safe bowl, add the brown sugar, remaining 1 cup whole milk, egg yolks and whisk very well.
- Add in the cornstarch and salt and whisk well.
- While whisking very fast add in ½ cup of the heated milk in a very thin stream (similar to how you would temper eggs in an ice cream recipe).
- Repeat again with another 1 cup of heated milk.
- Holding a fine strainer over the pot, pour the mixture back into the remaining heated milk in the large pot.
- Turn the heat back onto medium heat.
- Note: Whisk the mixture in the pot constantly.
- Bring the mixture to a simmer, then to a boil.
- Keep whisking for between 4-5 minutes until the consistency has thickened to a pudding consistency.
- Turn off the heat, remove the pot from the heat.
- Keep whisking for 2-3 minutes.
- Add in the vanilla extract and butter, keep whisking until well combined.
- Remove the pudding to a large heat-safe bowl.
- Press a layer of plastic wrap directly onto the top of the pudding (this will prevent a skin from forming on the top of the pudding).
- Refrigerate for at least 4 hours.
- Whisk well before serving.
- Best topped with whipped cream, a drizzle of caramel and a sprinkle of flaky sea salt.
Nutrition
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Chef’s Note
The best way to stop skin from forming on the top of your pudding is by placing a layer of plastic wrap directly on the surface of the pudding. I press down the plastic wrap gently with my hands and try to remove any space and air bubbles between the pudding as the plastic wrap. I never skip this step because it keeps the whole pudding soft and creamy!
Table of contents
Can this be made ahead of time?
This is the perfect dessert to make ahead of time. If you’re planning on throwing a big dinner party, or celebrating a holiday, make this up to 2 days in advance.
How to Store
- Serve: Refrigerate for at least 4 hours before serving. After letting the recipe chill, don’t leave at room temperature for more than 2 hours.
- Store: Cover in plastic wrap and store it in the fridge for up to a week. Whisk again before serving for the best creamy consistency.
- Freeze: The texture won’t be quite as enjoyable after going through the freezing and thawing process, so I’d recommend not freezing.
Variations
- Garnishes: Top with garnishes like toasted pecans, almonds, or walnuts. Add candy pieces like chocolate, toffee, or broken butterscotch candies.
- Bourbon: Adding a splash of bourbon to this recipe is a great way to enhance the caramelized sugar flavors in the mixture. You could also use scotch or rum if you prefer. Add 1-2 tablespoons of bourbon at the same time that you add the vanilla and salt to the recipe. Because you’re no longer cooking the recipe at this point, the alcohol content will stay in the pudding.
- Butterscotch chocolate: To add chocolate flavor to this recipe, add garnishes like flaked chocolate or mini chocolate chips. Or, swap out the addition of bourbon for a delicious chocolate liqueur like Godiva Dark Chocolate Liqueur, Baileys Chocolate Liqueur, or dark Creme de Cacao.
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