This butterscotch pudding is everything a comfort dessert should be. It is smooth, creamy, and deeply satisfying. Best of all, it comes together with simple ingredients you likely already have. You can make it ahead, chill it, and serve it when you need a little something sweet. It feels special without feeling fussy.
The real magic here is the double layer of brown sugar. One portion builds the custard base, while the other is cooked directly with butter. That step creates the deep butterscotch flavor that makes this pudding unforgettable. It tastes rich and nostalgic, like the desserts many of us grew up with, but with a more luxurious texture.
Egg yolks add body and richness, while whole milk and cream keep the pudding soft and silky. Cornstarch helps everything thicken evenly, so you get a smooth finish every time. When the pudding hits the heat, patience is key. Constant whisking keeps it lump free and glossy.
Once chilled, the texture becomes spoonable perfection. It is creamy without being heavy and sweet without being cloying. A splash of vanilla at the end lifts the flavor, while a tiny pinch of salt sharpens the caramel notes.
You can serve this pudding simply or dress it up. Whipped cream adds lightness. Toasted nuts bring crunch. Crushed cookies make it feel playful. A sprinkle of flaky sea salt turns it into a restaurant worthy dessert. It is also perfect on its own, straight from the fridge, when comfort is the goal.
This is the kind of recipe you make once and return to often. It is reliable, nostalgic, and deeply satisfying. Pure comfort in a cup.
Traditional Butterscotch Pudding
Equipment
- Medium saucepan
- mixing bowls
- ramekin or small cups
Ingredients
- ½ cup 100g dark brown sugar – gives depth and caramel notes
- ⅓ cup 40g cornstarch
- Pinch of sea salt
- 2 cups 480ml whole milk
- ½ cup 120ml heavy cream
- 3 large egg yolks
For the Butterscotch Flavor
- ¼ cup 55g unsalted butter
- ½ cup 100g dark brown sugar (yes, another batch — this creates that deep butterscotch layer!)
To Finish
- 1½ tsp vanilla extract
- Optional: flaky sea salt for topping
- Optional: whipped cream for serving
Instructions
- In a bowl, whisk together the cornstarch, ½ cup brown sugar, salt, egg yolks, and ½ cup milk until smooth and lump free, then set aside.
- In a saucepan over medium heat, melt the butter, add the remaining ½ cup brown sugar, and cook for 2 to 3 minutes until bubbling and caramelized, then slowly whisk in the remaining milk and heavy cream.
- Slowly whisk the warm butterscotch mixture into the egg and cornstarch mixture a little at a time to temper the eggs, then return everything to the saucepan.
- Cook over medium heat, whisking constantly, for 4 to 6 minutes until thick and smooth, then cook for 1 additional minute once bubbling to remove any starchy taste.
- Remove from the heat and whisk in the vanilla along with a small pinch of salt, if using, to enhance the flavor.
- Pour the pudding into small cups or ramekins, cover with plastic wrap pressed directly onto the surface to prevent a skin, and chill for at least 2 hours, ideally 4, before serving.
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