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Butterscotch Pudding

Silky homemade butterscotch pudding with a rich caramel flavor, buttery sweetness, and creamy texture. An easy stovetop dessert that can be served warm or chilled with your favorite toppings.
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Prep Time 5 minutes
Cook Time 10 minutes
rest time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 Serving
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups whole milk
  • ½ cup packed light brown sugar
  • 3 tablespoons cornstarch
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoons heavy cream

Equipment

  • Medium saucepan
  • Medium saucepan
  • Mixing bowl
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • Fine-mesh strainer (optional)
  • 4 serving bowls or dessert cups
  • Plastic wrap

Method
 

  1. In a medium saucepan, whisk together the brown sugar, cornstarch, and salt.
  2. Gradually whisk in the milk until the mixture is smooth and free of lumps.
  3. In a separate bowl, lightly whisk the egg yolks.
  4. Slowly add a small amount of the warm milk mixture to the egg yolks while whisking continuously.
  5. Pour the egg mixture back into the saucepan and whisk to combine.
  6. Cook over medium heat, stirring constantly, until the mixture thickens and becomes creamy.
  7. Remove the saucepan from the heat.
  8. Stir in the butter, vanilla extract, and heavy cream until completely incorporated.
  9. For an extra-smooth texture, strain the pudding through a fine-mesh sieve.
  10. Pour the pudding into four serving bowls or dessert cups.
  11. Serve warm or cover and refrigerate for at least 1 hour.
  12. Add whipped cream, chopped nuts, caramel sauce, or a pinch of sea salt before serving.

Notes

  • Use packed brown sugar for the best butterscotch flavor.
  • Dark brown sugar can be used for a deeper caramel taste.
  • Whisk continuously while cooking to prevent lumps and scorching.
  • Cook over medium heat rather than high heat for better control.
  • Add vanilla and butter after removing the pudding from the heat.
  • If the pudding becomes too thick after chilling, gently stir in a small amount of milk.
  • Cover the surface directly with plastic wrap while chilling to help prevent a skin from forming.