Old-Fashioned Butterscotch Pudding
If there’s one dessert that takes me straight back to childhood, it’s Old-Fashioned Butterscotch Pudding. The rich caramelized brown sugar, the velvety smooth texture, and that irresistible buttery finish—it’s like a warm hug in dessert form. And let’s be honest, boxed pudding just doesn’t compare.
This homemade version is ridiculously easy to make with just a handful of pantry staples. Plus, it’s perfect for impressing guests or indulging in a solo dessert moment (because who really wants to share?). If you love creamy, comforting sweets, this butterscotch pudding is about to become your new obsession.
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Key Ingredient: Butterscotch Magic
The secret to true butterscotch flavor? Dark brown sugar and butter. When gently caramelized, they create that signature deep, molasses-like sweetness. Paired with egg yolks for richness, heavy cream for silkiness, and a splash of vanilla for depth, the result is pure pudding perfection.
How to Make Old-Fashioned Butterscotch Pudding
Making this pudding is easier than you think! You’ll start by melting butter with dark brown sugar to create a caramelized base. Then, warm milk and heavy cream get whisked in, followed by a cornstarch-thickened egg mixture to create that silky, custardy texture. After a quick chill in the fridge, you’re left with the dreamiest, most indulgent pudding ever.
Variations, Pairings & Serving Suggestions
🔹 Salted Butterscotch Pudding – Add a pinch of flaky sea salt for a sweet-salty balance.
🔹 Bourbon Butterscotch – A splash of bourbon takes it to the next level.
🔹 Pair with: Homemade Whipped Cream or Caramelized Bananas for an extra-decadent treat.
🔹 Serve in vintage dessert cups with crushed toffee or toasted pecans for added crunch.
Common Mistakes to Avoid
✖ Rushing the caramelization – Give that brown sugar and butter time to develop deep butterscotch flavor.
✖ Not tempering the eggs – Slowly whisk in the hot milk to avoid scrambled eggs.
✖ Skipping the straining step – This ensures a silky, lump-free texture.
Tips and Tricks
✔ Use high-quality vanilla extract for the best depth of flavor.
✔ Chill the pudding for at least 2 hours—overnight is even better!
✔ For extra creaminess, replace some milk with half-and-half.
Final Thoughts
Homemade Old-Fashioned Butterscotch Pudding is the kind of dessert that feels both nostalgic and gourmet. Whether you’re serving it at a dinner party or sneaking spoonfuls straight from the fridge (no judgment!), it’s pure comfort in every bite.
Old-Fashioned Butterscotch Pudding
Ingredients
- 1/2 cup packed dark brown sugar
- 2 tbsp unsalted butter
- 2 cups whole milk
- 1/2 cup heavy cream
- 3 tbsp cornstarch
- 1/4 tsp salt
- 2 large egg yolks
- 1 tsp pure vanilla extract
- Whipped cream for topping (optional)
- Toasted pecans or butterscotch chips for garnish (optional)
Instructions
- In a saucepan over medium heat, melt the butter and add brown sugar. Stir until caramelized.
- Slowly whisk in the milk and heavy cream until smooth.
- In a separate bowl, whisk cornstarch, salt, and egg yolks. Slowly temper with the warm milk mixture.
- Return to heat and stir constantly until thickened.
- Remove from heat, stir in vanilla, and strain for extra smoothness.
- Pour into serving dishes, cover, and chill for at least 2 hours before serving.
Notes
- Storage: Keeps in the fridge for up to 4 days.
- Make it dairy-free: Use coconut milk instead of whole milk.
- For extra richness: Swap half of the milk for evaporated milk.
- Need a shortcut? Try adding a drizzle of store-bought caramel for an instant upgrade.
🛒 Recommended Kitchen Must-Haves
- Heavy-bottomed saucepan (prevents scorching)
- Fine-mesh strainer (for silky-smooth pudding)
- Whisk (to mix everything perfectly)
Old-Fashioned Butterscotch Pudding FAQs
Why is my butterscotch pudding grainy?
Overheating the sugar can cause crystallization. Stir constantly and use low heat to prevent this.
Can I make this pudding ahead of time?
Absolutely! It actually tastes better after chilling overnight. Just cover it tightly to prevent a skin from forming.
Is there a way to make this pudding without eggs?
Yes! Replace the egg yolks with an extra tablespoon of cornstarch for a thick, creamy texture.
💬 What’s your favorite childhood dessert? Let’s chat in the comments!
If you loved the rich, warm sweetness of our Old Fashioned Butterscotch Pudding, you’ll adore the bright, citrusy tang of our Meyer Lemon Pudding.
