This dessert feels both nostalgic and impressive. Butterscotch pudding is as old-fashioned as they come and with good reason: it's creamy, caramel-like, and just plain comforting.
Forget the boxed kind, this is the real deal! You can make it ahead, chill it in little cups or ramekins, and then top it when ready to serve.
Make-ahead dessert
As simple as these brown sugar puddings are, they can be pretty mind-blowing if you consider the creaminess and caramel flavor.
These vintage desserts are smooth and silky, which is why they're so good. They're not as sophisticated as a white chocolate custard, but they hold their place well, and sometimes you just need a good old butterscotch or chocolate pudding to get you through the day. It happens.
This dessert relies on egg yolks and uses a technique similar to the light vanilla custard sauce or the base used in old-fashioned frozen creams like this creamy coffee ice cream.
The key to the success of this dessert is in the details. It's all explained in the testing notes, process shots and recipe card.
My Testing Notes
Organization: Read the recipe first and ensure you have the ingredients at the correct temperature, the needed equipment, and enough workspace. This will make the process so much easier.
The custard base works best with dark brown sugar. I tried both light and dark, and the extra molasses in the dark sugar really made the pudding taste old-fashioned and deeper in flavor. The mix of cream and milk keeps the texture rich without becoming overly heavy. Using all cream makes it almost too thick, while the milk lightens it just enough.
For thickening, this recipe relies on both egg yolks and cornstarch, and the combination is key. The eggs alone give a delicate, custardy finish, but they can be a little too soft. Cornstarch by itself leans toward the boxed-pudding texture. Together, though, they create a silky but stable pudding that sets beautifully.
Chilling is essential so the pudding can firm up, but the sauce should be warmed right before drizzling on top. The whipped cream might seem optional, but it adds a lightness that balances the intensity of the pudding and sauce, making the whole dessert feel more rounded.
Straining the custard before chilling: Even if you did everything right in the point above, small lumps and impurities might have formed. Use a fine-mesh sieve to catch them before covering and refrigerating the custard.
Avoid the thick skin or layer on top: This happens when the surface of the custard is exposed to air while chilling. Pressing plastic wrap directly onto the surface of the custard will prevent this. So don't skip this step.
Process steps
There's no need for an electric mixer. This dessert is made by hand and requires more focus than arm muscle, especially when cooked on the stovetop, where you can't be distracted.
Make caramel
You start by making a deep amber caramel that will be mixed with cream to create the characteristic butterscotch flavor.
Whisk eggs and sugar
Use a whisk and a large bowl that will accommodate the hot milk mixture that will be added later.
Don't beat the yolks and sugar much; just until slightly foamy and thick.
Paula's Custard Tip
A lumpy custard often occurs as bits of egg scramble due to overheating when adding the hot milk/cream mixture too quickly. Be sure to temper the eggs slowly, adding the hot mixture very slowly at the beginning and then cooking the custard over low heat, stirring constantly.
Combine both preparations
Do so very gradually at first so the eggs don't seize. This is called tempering.
The preparation is then returned to the saucepan to cook and thicken. This step needs your undivided attention and constant stirring. Use a whisk or a wooden spoon.
Flavoring Tip
Add bourbon, whiskey or a liquor to the custard together with the vanilla to make it more sophisticated and cut through the sweetness.
Strain it
This is important as it's normal for bits of egg to cook or stick to the bottom. Use a fine-mesh sieve or colander to remove any impurities and solids.
Fill the jars, cover and chill
Use a pitcher to pour the pudding mixture evenly in the jars.
Then use pieces of plastic wrap or freezer sheets (they're easier to manipulate), and make sure they touch the whole surface of the puddings. This prevents a thick layer from forming.
Chilled puddings
Chill for several hours until firm before serving.
They should be eaten from the fridge, or at least semi-cold, not room temperature.
You can have them plain, and I like them that way, especially when working at home and craving something sweet.
Toppings
The caramel sauce and whipped cream complement this dessert beautifully. I like chopped pistachios or almonds to add crunchiness and visual appeal.
The butterscotch sauce should be cooked just long enough to melt together and thicken slightly. If you let it go too far, it can become grainy. A touch of salt is essential here; it brightens the sweetness and balances the richness of the butter and cream.
Storage
Pudding: Keep covered in the refrigerator for up to 3 days. Make sure the plastic wrap touches the surface of the custard to prevent a skin from forming.
Butterscotch sauce: Store in a jar or airtight container in the fridge for up to 1 week. Reheat gently in the microwave or on the stove until pourable again.
Whipped cream: Best used the same day it's made, but it can be stored in the fridge for up to 24 hours. If it deflates, re-whip briefly before serving.
Freezing: Not recommended, as both the pudding and sauce can separate once thawed.
Paula's Serving Tips
Another thing I want to emphasize is how they can go from a simple weeknight or after-school dessert to a sophisticated ending to a dinner party or celebration.
Topping and presentation: Use more elaborate ramekins or saucers (make sure they're heat-proof) and flavor the whipped cream with a liqueur like Amaretto (almond) or Cointreau (orange). Sprinkle the cream with orange zest and the toasted nuts.
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Homemade Butterscotch Pudding Recipe
Ingredients
Butterscotch custard:
- 1 cup dark brown sugar
- ½ cup water
- ½ teaspoon salt
- 3 cups heavy cream
- 1 cup whole milk
- 1 whole egg
- 3 egg yolks
- 2 tablespoons cornstarch
- 4 tablespoons unsalted butter
- 1 tablespoon vanilla extract
Butterscotch sauce:
- 4 tablespoons butter
- ½ cup dark brown sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon flaky, sea salt, not table salt
Whipped cream:
- ½ cup heavy or heavy whipping cream
Instructions
Make the butterscotch custard:
- In a heavy-bottomed saucepan, combine 1 cup dark brown sugar, ½ cup water, and ½ teaspoon salt. Bring to a boil over medium heat and cook for 5-6 minutes, until the sugar dissolves and the mixture looks thick and syrupy.
- Slowly add 3 cups heavy cream and 1 cup whole milk. Be careful, this step will splatter. Stir until smooth and bring back to a gentle simmer.
- In a medium bowl, whisk together 1 whole egg, 3 egg yolks, and 2 tablespoons cornstarch until smooth.
- Temper the eggs by slowly adding about 1 ½ cups of the hot cream mixture, a little at a time, whisking constantly so the eggs don't curdle.
- Pour the tempered egg mixture back into the saucepan with the rest of the cream mixture. Cook over medium heat, stirring constantly, until the pudding thickens and just begins to boil.
- Remove from the heat and stir in 4 tablespoons unsalted butter and 1 tablespoon vanilla extract until fully melted and glossy.
- Strain the pudding through a fine-mesh sieve into a large bowl or measuring cup, then divide evenly into six 8-ounce cups or ramekins.
- Press plastic wrap directly onto the surface of each custard to prevent a skin from forming. Let them cool at room temperature for about 1 hour, then refrigerate until completely set, about 3-4 hours or overnight for the best texture.
Make the butterscotch sauce:
- Side note: while this is a gorgeous topping, it's optional. If short on time, eat the pudding with the whipped cream, or add a drizzle of store-bought butterscotch sauce.
- In a heavy saucepan, combine 4 tablespoons butter, ½ cup dark brown sugar, and ½ cup heavy cream. Bring to a boil over medium heat and cook for 3-5 minutes, stirring often, until the mixture thickens slightly and turns a deep amber color.
- Remove from the heat and stir in 1 teaspoon vanilla extract and ½ teaspoon flaky, sea salt. The sauce should be smooth and pourable. Keep refrigerated and covered if not using.
Whip the cream:
- In a medium bowl, beat ½ cup heavy or heavy whipping cream until medium-firm peaks form. Be careful not to curdle it or you'll have to start over.
- If you want it sweet, add 1 tablespoon of powdered sugar before beginning to beat. The pudding is very sweet, so I don't add it.
Assemble and serve:
- Once the puddings are fully chilled, spoon a layer of warm butterscotch sauce on top of each cup. Finish with a generous dollop of whipped cream and, if desired, sprinkle with toasted pistachios before serving.
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