Name: Butterscotch Pudding
Prep time: 15 min
Total time: 4 h 15 min
Yield: 4
Cuisine: American
Ingredients: 1 cup brown sugar; 1/4 cup cornstarch; 1/4 teaspoon salt; 1 cup heavy cream; 2 1/2 cups milk; 1 teaspoon vanilla; 2 tablespoons unsalted butter; extra cream for topping

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One simple swap takes regular plain vanilla to something nostalgic and crave-worthy! This Homemade Butterscotch Pudding uses brown sugar instead of granulated sugar to make a sweet small batch of pudding with notes of caramel.

Four glasses full of butterscotch pudding garnished with whipped cream.

If you’re nervous about making homemade butterscotch pudding, please know that if you can stir, you can make pudding! It’s really nothing more than stirring ingredients in the right order and adding heat at the right time.

And yes, the only difference between vanilla pudding and butterscotch pudding is the use of brown sugar instead of white granulated sugar! So, grab your whisk and wooden spoon, and let’s make it!

Close up image of brown butterscotch pudding with whipped cream on top and spoon.

My homemade vanilla pudding recipe is here, if you don’t have brown sugar in your pantry!

Ingredients

Small bowls of milk, brown sugar, vanilla, egg yolk, and butter on kitchen surface.

Brown Sugar. One cup of brown sugar is what gives butterscotch pudding its classic flavor. It can be light brown sugar or dark brown sugar.
Cornstarch. One-quarter cup of cornstarch is what thickens the mixture into pudding. We’re going to first whisk it into the cream before adding heat so that it fully dissolves. Cornstarch must be fully dissolved into a cold liquid before it can be heated so that lumps do not form! Please follow the instructions on this recipe for butterscotch pudding exactly to guarantee a smooth creamy result.
Salt. One-quarter teaspoon of fine sea salt to balance the sweetness.
Heavy Cream. One cup of heavy cream. Personally, I like my pudding to be half milk and half heavy cream. If you are okay with a slightly thinner final results, you use half and half instead of the cream. Or, you can use all half and half (a total of 3.5 cups of half and half).
Milk. You need 2.5 cups of milk. I prefer whole milk, but you can use 2% also. I don’t recommend using skim milk.
Vanilla. One teaspoon of real vanilla extract is essential!
Butter. One of the ways we stop the cooking process when we’re making a custard or pudding is to add fat! So, at the very end of making butterscotch pudding, we’re going to turn off the heat and stir in 2 tablespoons of butter. It makes the dessert extra creamy, but it also stops the cooking process before it gets too thick or firm.

How to Make Butterscotch Pudding

Brown bowl with brown sugar and white powder in it.

Hand pouring cream into brown bowl with brown powder.

In a medium bowl, whisk together the brown sugar, corn starch and salt. Whisk very well to break up any lumps.

Next, slowly stream in the heavy cream while whisking until smooth.

A hand pouring milk into a brown liquid batter in a brown bowl.

Small saucepan with light tan liquid inside.

Pour the milk and cream mixture into a saucepan and turn the stove onto medium. Bring the pudding to a simmer while constantly stirring with a wooden spoon. Be sure to scrape the sides and bottom of the saucepan during cooking.

Once the pudding starts to gently simmer, turn the heat to low and cook another 1 minute. Turn off the heat.

Light tan liquid in saucepan with vanilla splashed and tablespoon of butter.

Four cups of brown liquid on a marble surface.

Once the heat is off, stir in the butter and vanilla.

Pour the mixture into 4 small cups, cover with plastic wrap and refrigerate at least 4 hours before serving. If you don’t like a pudding skin, press the plastic wrap directly on the surface of the pudding before chilling.

Four cups of butterscotch pudding on kitchen table.

Storage/ Make Ahead:

You can make this pudding up to 3 days in advance, and keep it tightly covered in the fridge. Do not freeze pudding. Consume the pudding within 5 days of making it.

Yield: 4