Homemade Butterscotch Pudding Recipe
Rich and creamy stovetop pudding recipe from scratch with brown sugar, butter, and cream. A nostalgic dessert made from scratch. It needs several hours in the fridge, but little hands-on time on the stove. The sauce and pudding can be made days in advance.
Servings 6 servings
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.
Notes
Key Takeaways: Dark brown sugar is essential for that deep, old-fashioned flavor, while the mix of cream and milk keeps the pudding rich but not overly heavy. Using both egg yolks and cornstarch gives the custard its silky yet stable texture. The sauce should be cooked just until smooth, with a touch of salt to balance the sweetness, and the pudding is best served well-chilled with the sauce warm and a dollop of whipped cream for contrast.
Avoid a lumpy custard. This 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.
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.
