Homemade Butterscotch Pudding

This easy homemade Butterscotch Pudding comes together in minutes! Silky smooth, rich and creamy, this easy pudding recipe will have you saying buh-bye to boxed pudding mix forever! A butterscotch fanatic like myself? You simply have to try these Butterscotch Shortbread Cookies and Butterscotch Almond Toffee! 

Butterscotch Pudding

The first time I made this butterscotch pudding recipe, my youngest, Bryce, declared this his new favorite dessert. I’ve made it several times since and every time he declares his everlasting love for this pudding. Can’t blame the kid, this stuff is amazing you guys!

Homemade Butterscotch Pudding

I’m a big fan of homemade pudding. It’s infinitely better than anything store bought and are so, so easy to make. This recipe for butterscotch pudding uses very basic pantry staples and a super simple process that even a novice cook can handle.

A lot of people wonder what the difference is between caramel and butterscotch. While many of the ingredients are the same, the biggest difference is that caramel uses granulated sugar whereas butterscotch uses brown sugar.

It’s that extra flavor from the brown sugar that makes this pudding taste so good. You can use dark or light brown sugar for this recipe. Dark brown sugar will give you a deeper flavor.

What You’ll Need

You’ll see from this list of ingredients that there aren’t any surprises here. Most, if not all, you will have on hand. That’s what makes this recipe so endearing. I can make it with a moment’s notice and pop it in the fridge so it’s there when we’re ready to enjoy it.

Here’s what you’ll need:

• egg yolks – start with room temperature eggs (use the egg whites to make homemade divinity or coconut macaroons!)
• brown sugar – make sure to firmly pack the brown sugar – dark and light brown sugar work in this recipe (dark preferred)
• cornstarch – this is what thickens the pudding
• sea salt – kosher salt can also be used
• half and half OR whole milk – I use them interchangeably in this recipe and often times will use half of one and half of the other
• unsalted butter – cut the butter into cubes so it melts evenly
• vanilla extract – the real stuff is best so use it if you have it

How To Make Butterscotch Pudding

This pudding recipe is so simple because the ingredients get whisked together in the saucepan BEFORE the heat is turned on. Once the ingredients are combined and smooth, the mixture just needs to be brought to a simmer, and kept there for 2 minutes. Then it’s just a matter of removing from heat and whisking in the butter and vanilla.

Check out how easy this is:

1. Whisk together these ingredients in a 2 or 3 quart saucepan:
   1. egg yolks
   2. brown sugar
   3. cornstarch
   4. salt
   5. 1/4 cup of the half and half (or milk if that is what you are using)
2. Gradually whisk in the remaining half and half (or milk).
3. Place over medium heat and bring to a simmer, whisking frequently.
4. Once the mixture is at a simmer, whisk constantly for 2 minutes  – keeping it at a simmer. Do not let it come to a boil.
5. Remove the saucepan from heat and whisk in butter and vanilla extract.
6. Pour the pudding mixture through a fine mesh sieve and into a large measuring cup. You can skip this step but it ensures that there are zero lumps in your pudding.
7. Divide the pudding evenly among ramekins or small bowls and cover with plastic wrap. (See below for recommendations.)
8. Refrigerate until the pudding is set and chilled, about 4 hours or overnight. Serve chilled.

What To Serve It In

You’ll notice in the pictures that I served this pudding in the small ramekins. Those work great! However, do NOT feel like you need to go buy something special for this pudding. You can if you want but it’s not necessary.

Use any small bowls or containers that you have on hand. They need to hold about 4 to 6 ounces.

Here are some of my favorites that I actually own myself:

• 4 ounce teal ramekins (the ones in my pictures)
• 6 ounce elegant white ramekins
• 6 ounce clear custard cups – Pyrex brand
• 4 ounce scalloped white porcelain ramekins

Tips for the Best Homemade Pudding

1. To ensure that your pudding is silky smooth with zero lumps, pour the pudding mixture through a fine mesh sieve after cooking and into a large measuring cup or bowl.
2. Don’t rush the chilling. You want the pudding to set up completely before serving. This pudding tastes best nice and cold.
3. Opt for dark brown sugar for the best flavor.
4. Half and half makes for a richer pudding but use whole milk if you don’t have the half and half, it’s still delicious.

You’re going to love having another no bake dessert recipe in your back pocket for the hot summer months!

More No Bake Desserts

1. No Bake Cookies
2. Chocolate Chip No Bake Cheesecake (with video!)
3. No Bake S’mores Cheesecake Bars
4. Banana Cream Pudding Cheesecake
5. Peanut Butter Icebox Cake
6. The BEST Ambrosia Salad

How To Make Butterscotch  Pudding

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5 from 11 votes

Butterscotch Pudding

This easy homemade Butterscotch Pudding comes together in minutes! Silky smooth, rich and creamy, this easy pudding recipe will have you saying buh-bye to boxed pudding mix forever!

Course Dessert

Cuisine American

Keyword butterscotch pudding

Prep Time 5 minutes

Cook Time 5 minutes

Servings 6

Calories 427kcal

Author Trish - Mom On Timeout

Ingredients

• 6 egg yolks
• 1 1/2 cups brown sugar firmly packed, dark or light
• 3 tbsp cornstarch
• 1/2 tsp sea salt
• 3 cups half and half OR whole milk
• 4 tbsp unsalted butter cubed
• 1 tsp vanilla extract

Instructions

• Set out six small ramekins or bowls. (I like to place them on a quarter sheet pan so it's easier to move to the fridge.)
• Whisk together egg yolks, brown sugar, cornstarch, salt and about a 1/4 cup of the half and half (or milk) in a 2 or 3 quart saucepan. Continue whisking until mixture is smooth and lump-free.
• Gradually whisk in the remaining half and half (or milk).
• Place over medium heat and bring to a simmer, whisking frequently.
• Once the mixture is at a simmer, whisk constantly for 2 minutes keeping it at a simmer - do not let it come to a boil.
• Remove the saucepan from heat and whisk in the cubed unsalted butter and vanilla extract.
• Pour the pudding mixture through a fine mesh sieve and into a large measuring cup. Divide the pudding evenly among the ramekins and cover with plastic wrap.
• Refrigerate until the pudding is set and chilled, about 4 hours or overnight.
• Remove plastic and serve chilled.

Video

Nutrition

Calories: 427kcal | Carbohydrates: 64g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 228mg | Sodium: 272mg | Potassium: 254mg | Sugar: 60g | Vitamin A: 694IU | Calcium: 209mg | Iron: 1mg

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