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homemade butterscotch pudding recipe in teal ramekin square
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5 from 1 vote

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


  • 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


  • 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.



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