This creamy, homemade butterscotch pudding is made with real brown sugar, butter, and milk or cream, delivering deep caramel flavor without being overly sweet. Silky and indulgent, it’s a grown-up take on a childhood favorite—and wildly better than anything from a box.
In a medium saucepan over medium heat, melt the brown sugar and butter, stirring frequently, until bubbly and fragrant (about 2–3 minutes).
Remove from heat briefly and carefully whisk in ½ cup of the milk—it will bubble vigorously. Return to heat and whisk until smooth.
In a bowl, whisk together:
Remaining 1½ cups milk
Cornstarch
Salt
Egg yolks
Whisk until no lumps remain.
Slowly whisk the slurry into the warm butterscotch base.
Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble (about 5–7 minutes). It should coat the back of a spoon.
Remove from heat and stir in the vanilla extract and optional bourbon or scotch.
Strain through a fine-mesh sieve for ultimate silkiness (optional, but recommended).
Pour into individual serving cups or ramekins.
Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
Chill for at least 2 hours, or until set.
Top with a swirl of whipped cream and a pinch of flaky sea salt, or toffee bits for texture.
Serve cold for the creamiest result.
Stir constantly while thickening to prevent lumps and scorching.
Use dark brown sugar for a more pronounced molasses flavor.
Make ahead—the flavor improves after a day in the fridge!
Bourbon Butterscotch Pudding: Add 1 tbsp bourbon at the end.
Vegan version: Use coconut milk, vegan butter, and cornstarch—swap eggs for 2 extra tbsp cornstarch.
Butterscotch Banana Trifle: Layer pudding with banana slices and crushed cookies.
Serve with: Crushed toffee bits, shortbread cookies, or dark chocolate curls
Drink: Coffee, tawny port, or black tea
Occasion: Dinner party dessert, nostalgic treat, or cozy date night finale
4 servings