This butterscotch pudding recipe builds rich caramel flavor from dark brown sugar and butter, then finishes with cream and egg yolks for a smooth, custard-style texture.
You’ll learn how to control the depth of flavor, how to avoid curdling, and how to create a pudding that chills firm without turning dense. Among classic custard desserts, this one stands out for its simplicity and its warmth.
Some call it a soft butterscotch pudding pie base. Others compare it to sticky date pudding without the sponge. I’ve found it sits somewhere between a traditional custard pudding and a self-saucing pudding, more structured than the latter, less eggy than the former.
Why Butterscotch Pudding Holds Its Own Among Custard Classics
Butterscotch pudding recipes share a few things: brown sugar, butter, and a smooth finish. But the depth of flavor depends on more than just those three. This version uses dark brown sugar for its molasses strength, and includes heavy cream to round out the heat with richness.
Compared to vanilla custard or a classic date pudding, this pudding leans into the butter and caramel notes. It isn’t spiced, it isn’t cakey, and it doesn’t need a water bath. That’s part of its appeal.
This recipe starts with a quick caramel base on the stovetop. You’ll bring together melted butter, dark brown sugar, and salt, then slowly incorporate the warm milk and cream mixture into the egg yolk slurry. Each step gives you more control — the temperature, the speed, the consistency.
The Role of Ingredients: Why Temperature and Timing Matter
The foundation of the flavor lies in how you cook the butter and sugar. I’ve found that once the sugar dissolves and starts to bubble, the aroma shifts. The scent becomes rounder, deeper, and slightly toasty. That’s your signal to move forward.
Warming the milk and cream first is non-negotiable. Adding cold dairy to eggs shocks the yolks and causes curdling. Add warm dairy slowly, and whisk with steady hands. This step is gentle work, not fast work.
I’ve tried making this with just milk in a pinch. The result is thinner, paler, and doesn’t chill with the same body. Cream contributes structure and silkiness. It’s the reason this pudding settles with weight, not wobble.
📌 If you’ve ever made sticky date pudding, this process might feel more controlled. Sticky pudding cakes bake and bubble in the oven. But here, you’re in charge of the stove the entire time.
Practical Tip: Dark Brown Sugar vs Light Brown Sugar
I’ve made this pudding using both types of brown sugar. Dark brown sugar has more molasses and gives the pudding a stronger, deeper flavor — like butterscotch sauce aged overnight.
Light brown sugar works too, but the flavor softens. If you prefer a gentler caramel note, or if you’re serving younger guests who might shy away from bold flavors, light brown sugar can work better.
In my notes, I’ve written “dark for drama, light for ease.” I stand by that.
📝 For more molasses-forward bakes, I recommend trying Butterscotch Toffee Crunch Cookies — they hold that same warmth but in a crisp format.
How to Finish and Chill for a Silky Texture
Once the pudding thickens on the stove, you’ll stir in vanilla off the heat. If you see lumps, don’t stress. Just run it through a sieve.
Pour into ramekins or jars while still warm. Press plastic wrap directly against the surface. This prevents a skin from forming and keeps the surface glossy.
Let it chill for at least 2 hours. The pudding needs that time to set properly. The cold firms the texture and balances the sweetness. Warm butterscotch pudding tastes soft and loose. Chilled butterscotch pudding holds its shape and tastes more composed.
If you like to plan ahead, make it the night before. I’ve kept it chilled for up to three days, and the flavor only deepens.
For a holiday twist, serve it alongside a spoonful of Date Caramel or crushed toffee. The contrast between silky and crunchy adds interest to each spoonful.
Serving Tips: Toppings, Textures, and Storage
Whipped cream adds a light contrast, especially unsweetened cream. You already have sugar in the base — no need to pile on more. A sprinkle of flaky salt or a drizzle of butterscotch sauce finishes it cleanly.
If you’re using this as a filling for a pie base, chill it directly in a blind-baked crust. It transforms into a soft Butterscotch Pudding Pie with barely any effort.
For an extra indulgent take, pair this pudding with a thin slice of Butterscotch Crunch Cake and serve as a plated dessert. That contrast of textures — creamy against crumbly — is one of my favorite combinations for fall dinners.
Store leftovers covered in the fridge. If you’ve used glass jars, just pop on a lid. It keeps well for three days, though mine rarely last that long.
Related Recipes for Pudding and Caramel Lovers
- Date Caramel Made Easy
- Butterscotch Pie Recipe
- Butterscotch Crunch Cake Recipe
- Butterscotch Toffee Crunch Cookies
Before You Go: Save and Share
You can pin this butterscotch pudding recipe to your custard desserts or pudding recipes board to find it later.
I’d love to hear how yours turns out. Did you stick with dark brown sugar or try light? Did you top it with sauce or sea salt? Let me know in the comments, or ask any questions you have. I always check back.
Let’s keep the conversation going.
Butterscotch Pudding Recipe
Butterscotch pudding is a creamy custard-style dessert made with brown sugar, butter, and vanilla for deep flavor. I cook the pudding slowly, then chill until silky smooth, serving it plain or topped with whipped cream and butterscotch sauce. Some versions are called butterscotch pudding recipes, others butterscotch pudding pie or even self saucing pudding, but all carry that nostalgic sweetness. I’ve tried sticky date pudding and custard desserts like classic vanilla, but this butterscotch pudding recipe remains a favorite for its rich flavor and simple preparation. Among pudding recipes, this one stands out as comforting, timeless, and the kind of dessert you’ll want to make again and again.
Ingredients
- 4 tablespoons (1/2 stick) unsalted butter
- 1 cup dark brown sugar
- 1/2 teaspoon kosher salt
- 2 cups whole milk
- 1 cup heavy cream
- 3 tablespoons cornstarch
- 4 large egg yolks
- 1 1/2 teaspoons pure vanilla extract
- Optional toppings: whipped cream, flaky sea salt, crushed toffee bits
Instructions
- MELT THE BUTTER AND BROWN SUGAR: In a medium saucepan over medium heat, melt the butter. Add the brown sugar and salt, and stir until the sugar is dissolved and the mixture is bubbling, about 2 minutes. The mixture should look glossy and smell rich.
- WARM THE MILK AND CREAM: In a separate saucepan or in the microwave, gently heat the milk and heavy cream until just warm but not boiling. This helps the ingredients blend smoothly in the next steps.
- MAKE THE SLURRY: In a medium bowl, whisk together the egg yolks and cornstarch until smooth and fully combined. Slowly whisk in the warm milk mixture, a little at a time, to temper the yolks. Go slowly to avoid curdling.
- COMBINE AND COOK: While whisking constantly, slowly pour the tempered egg mixture into the saucepan with the brown sugar mixture. Continue to cook over medium heat, whisking constantly, until the pudding thickens to a smooth, creamy consistency, about 5 to 8 minutes. Do not stop whisking to prevent clumping.
- FINISH WITH VANILLA: Once the pudding has thickened, remove the saucepan from the heat and stir in the vanilla extract. If any lumps remain, strain the pudding through a fine-mesh sieve into a clean bowl for an extra-smooth texture.
- CHILL AND SERVE: Pour the pudding into individual ramekins or jars. Press plastic wrap directly onto the surface of each to prevent a skin from forming. Chill in the refrigerator for at least 2 hours before serving. Top with whipped cream and a sprinkle of flaky sea salt, if desired.
Notes
Dark brown sugar adds a deeper molasses flavor, but light brown sugar can be used for a milder taste. For best texture, serve the pudding well chilled.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 460Total Fat 30gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 10gCholesterol 231mgSodium 369mgCarbohydrates 41gFiber 0gSugar 37gProtein 9g
