Ultimate Creamy Homemade Butterscotch Pudding: A Decadent, Lump-Free Recipe
This Butterscotch Pudding is truly a revelation – rich, intensely decadent, and bursting with authentic butterscotch flavor. It’s surprisingly simple to prepare using common pantry ingredients, making it an accessible treat for any home cook. This recipe was meticulously UPDATED in 2025 to ensure precise measurements and an even more foolproof outcome. If you’ve ever dreamt of a perfectly smooth, deeply flavorful butterscotch pudding without any fuss, your search ends here.
A few weeks ago, an irresistible craving for authentic butterscotch pudding took hold, and as a dedicated pastry chef, I knew I HAD to develop the absolute best butterscotch pudding recipe. It wasn’t merely a desire; it was a profound, deep-seated need – the delightful burden of a pastry professional. This culinary quest led to a dessert that will undoubtedly become a staple in your recipe collection.
After a few trials and minor adjustments, I perfected it! This particular version stands out because it doesn’t involve any complicated steps like creating a caramel from brown sugar before making your custard. Instead, it’s an incredibly easy, no-fuss approach to butterscotch pudding. The process mirrors the simplicity of my dark chocolate pudding and the luxurious vanilla bean custard found in my banana pudding recipe, all while delivering the glorious butterscotch goodness reminiscent of my popular butterscotch brownies (or blondies, as they’re sometimes called)! Get ready to experience a truly amazing homemade butterscotch pudding that is both impressive and effortless.
Table of Contents
- Why You Will Love This Butterscotch Pudding
- What is Butterscotch Flavor?
- Professional Tips for Smooth Butterscotch Pudding
- Ingredients Needed for Decadent Butterscotch Pudding
- Exciting Variations for Your Butterscotch Pudding
- How to Make Butterscotch Pudding: Step-by-Step Guide
- Chef Lindsey’s Essential Recipe Tip
- Storage Tips for Freshness
- Creative Serving Suggestions
- Butterscotch Pudding Recipe Card
- Before You Go!
Why You Will Love This Butterscotch Pudding:
- It is a quick and easy, no-bake recipe: Forget complicated oven steps or lengthy cooling times. This incredible butterscotch pudding is entirely made in a single pot on your stovetop, making it an ideal dessert for any occasion. A standout feature is that it *does not* require the typically tricky step of creating a caramel with brown sugar. This streamlines the process significantly, saving you time and stress while delivering exceptional flavor. It’s truly a no-fuss approach to a classic treat.
- Professional tips for lump-free pudding: One of the biggest fears when making pudding is ending up with a lumpy, unappealing texture. My expertly developed instructions and time-tested techniques guarantee a silky-smooth result every single time. I’ve perfected a foolproof method for incorporating cornstarch into the mix, ensuring uniform thickening without any unsightly clumps. This means no straining is required, simplifying your kitchen clean-up and making the entire experience enjoyable and stress-free.
- Smooth, rich, and incredibly creamy: The secret to this pudding’s luscious texture lies in the careful balance of ingredients and the final finishing touch. Incorporating butter at the end not only infuses it with that quintessential butterscotch flavor but also contributes significantly to its luxurious smoothness, unparalleled richness, and wonderfully creamy mouthfeel. Every spoonful is a testament to its indulgent quality, melting in your mouth and leaving you craving more.
- Make as large a batch as you want: This recipe is incredibly versatile and scalable! During my time as a pastry chef, I often prepared a layered budino (pudding) for restaurant menus, with our largest batch serving up to 100 people. You are truly limited only by the size of your pot and the strength of your whisking arm! Whether you need a small dessert for two or a massive batch for a celebration, this recipe adjusts beautifully, ensuring consistent, delicious results no matter the quantity.
What is Butterscotch Flavor?
It’s a common misconception that traditional butterscotch candies or desserts contain alcohol. From my extensive reading of old cookbooks and years of professional experience, I can confirm that the authentic butterscotch flavor comes purely from the magical combination of brown sugar and butter. This distinct profile sets it apart from caramel, which typically uses white granulated sugar.
The rich, creamy texture and deep, sweet notes are primarily derived from the butter, which adds an unparalleled smoothness and luxurious fat content. The brown sugar, particularly dark brown sugar, contributes the depth of flavor with its inherent molasses content. This gives butterscotch its signature toasted, slightly malty, and profoundly sweet character that is distinct from the brighter, less complex taste of caramel. Together, butter and brown sugar create that unmistakable, warm, and inviting butterscotch flavor that makes this amazing homemade butterscotch pudding, or my beloved blondies, truly irresistible!
Professional Tips for Smooth Butterscotch Pudding:
Achieving a perfectly smooth, lump-free pudding is the hallmark of a truly well-made dessert. Here are my top professional tips to ensure your butterscotch pudding is impeccably silken:
- Smooth pudding starts with the proper combination of ingredients: Just as I advocate in my caramel pudding recipe, the initial whisking of dry ingredients together is crucial. This step effectively distributes the cornstarch, preventing it from clumping when liquids are added. Moreover, the cornstarch plays a vital protective role for the eggs, safeguarding them from denaturing (scrambling) prematurely in the presence of all that sugar and heat. This careful initial blending sets the stage for a velvety-smooth final product.
- Choose a heavy-bottomed sauce pot that is the right size for your batch: The choice of cookware significantly impacts the pudding’s outcome. A heavy-bottomed pot ensures even heat distribution, which is essential to prevent scorching, especially around the edges and bottom. The “right size” is equally important – you want at least 3 inches of space between the top of your pudding mixture and the rim of the pot to prevent overflow during vigorous whisking and boiling. Conversely, don’t use a pot that’s too wide and shallow, as this can lead to uneven cooking or too much evaporation. Aim for the ingredients to be at least an inch deep in the pot. Trust me, through years of making countless batches both personally and professionally, I’ve learned that making plenty of bad pot choices out of desperation can lead to less-than-perfect results, so choose wisely!
- Place a piece of plastic wrap directly on the surface while the pudding cools to keep a skin from forming on top: As pudding cools, the surface can dry out and form an unappealing “skin” due to evaporation. To prevent this, gently press a piece of plastic wrap directly onto the surface of the hot pudding. This creates a barrier, trapping moisture and ensuring the entire batch remains perfectly smooth. While some people don’t mind the skin, I personally find it off-putting and prefer the consistent, luxurious texture that direct contact plastic wrap provides.
Ingredients Needed for Decadent Butterscotch Pudding:
Creating this deeply flavorful butterscotch pudding relies on a few key ingredients, each playing an essential role in achieving its perfect taste and texture:
- Salt: While often overlooked, kosher salt is absolutely essential in this recipe. I would even argue it’s one of the most important ingredients! Okay, maybe not *the* most important, but it certainly plays a critical supporting role. It balances the intense sweetness of the brown sugar, enhances the overall depth of flavor, and prevents the pudding from tasting flat or overly sugary. A good pinch of kosher salt makes all the difference, much like in any of my other custard recipes.
- Dark Brown Sugar: This is unequivocally half of that iconic butterscotch flavor. The deep, rich molasses notes present in dark brown sugar are what give butterscotch its distinct character, setting it apart from caramel. You’ll notice this recipe calls for significantly more sugar than most of my other custard recipes or my homemade vanilla pudding, and for good reason. While you *can* reduce the amount, some of that profound flavor impact and the authentic butterscotch essence will unfortunately be lost. Opt for quality dark brown sugar for the best results.
- Eggs and Cornstarch: These two ingredients are the powerhouses behind the thick, smooth consistency of this butterscotch pudding. The eggs provide the primary thickening through protein coagulation and contribute immensely to the pudding’s richness. While egg yolks are often considered the real thickeners in many custards, I developed this recipe using whole eggs for simplicity and to ensure a less eggy flavor profile. The cornstarch acts as a secondary thickener, providing stability and ensuring a perfectly lump-free, silky texture. The key is to whisk the cornstarch thoroughly with the sugar and eggs at the start, preventing any lumps from forming during cooking.
- Vanilla Extract: A good quality vanilla extract is crucial here. It doesn’t just add a standalone vanilla flavor; it expertly compliments and augments the complex butterscotch notes without introducing any alcohol, allowing the pure brown sugar and butter flavors to shine through beautifully.
- Butter: The “butter” in butterscotch is indispensable! I always use unsalted butter for baking because it allows you precise control over the amount of salt in your recipe. Different brands of salted butter vary wildly in their salt content, making recipe adjustments a challenge. The butter adds incredible richness, a luscious mouthfeel, and is fundamental to the signature flavor. While you could technically reduce the butter, it will noticeably dampen the authentic butterscotch flavor and luxurious texture that makes this pudding so special.
Exciting Variations for Your Butterscotch Pudding:
This amazing butterscotch pudding is fantastic on its own, but it also serves as a versatile base for numerous decadent variations. Get creative with these ideas:
- Alcohol Infusion: For an adult twist, you can introduce up to 1 ½ tablespoons of Scotch, whiskey, brandy, or dark rum to this recipe. The alcohol adds a sophisticated depth and warmth that pairs beautifully with the rich butterscotch. Simply whisk it in after you’ve stirred in the butter and vanilla extract, ensuring it disperses evenly throughout the warm pudding. Scotch or bourbon will lend smoky, woody notes, while dark rum can offer a hint of tropical sweetness.
- Butterscotch Pudding Pie: Transform this delightful pudding into an easy yet impressive pie! Pour the freshly cooked, warm butterscotch pudding into a pre-baked pie crust. My baked graham cracker pie crust offers a sweet, crumbly base, or for a spicier, more complex flavor, try it with a gingersnap pie crust. Once chilled and set, top generously with lightly sweetened whipped cream, and your show-stopping dessert is served!
- Butterscotch Trifle: Create an elegant and effortless layered dessert by assembling a butterscotch trifle. Start with a layer of this amazing pudding, followed by cubes of rum pound cake (or another dense cake), a dollop of whipped cream, and then crumbled old-fashioned gingersnaps for a delightful crunch. Repeat the layers, finishing with whipped cream and a drizzle of rich butterscotch sauce. You’ll be in dessert heaven with every spoon!
- Make a Smaller Batch: You can successfully reduce this recipe in half without compromising on quality. For smaller reductions than half, it might become slightly more challenging to achieve a lump-free consistency due to the smaller volume and increased whisking precision required. If opting for a smaller batch, be extra diligent about choosing a pot that is an appropriate size, ensuring the base isn’t too large for the reduced volume. If you’re looking for a very small-scale, make-ahead dessert that’s inherently easy to scale down, you might prefer trying my buttermilk panna cotta instead.
How to Make Butterscotch Pudding: Step-by-Step Guide
Follow this straightforward recipe for homemade butterscotch pudding that is guaranteed to be smooth, rich, and incredibly creamy! You’ll find additional instructions and precise measurements in the recipe card below.
Prepare the pudding base:
Step 1: In your chosen pot, thoroughly whisk together the dark brown sugar, cornstarch, and kosher salt. This initial dry whisking is paramount for distributing the cornstarch evenly and preventing lumps later on. Ensure all ingredients are well combined and there are no visible clumps of cornstarch.
Chef’s Tip: Always choose a medium sauce pot with a heavy bottom for the best results. A heavy bottom ensures even heat distribution, preventing the pudding from scorching, while the medium size allows for easy whisking without splashing.
Step 2: Whisk in the whole eggs until the mixture is completely smooth and homogenous. It is critical that there are absolutely no streaks of egg visible, ensuring a uniform custard base. Once the eggs are fully incorporated, whisk in the milk until the mixture is fluid and well combined. Before you even begin cooking, take a moment to measure or weigh out your softened butter and vanilla extract into small, separate bowls. This “mise en place” ensures they are ready to be added swiftly when the pudding comes off the heat, a crucial step for perfect texture and flavor.
Cook and cool the pudding:
Step 3: Place the pot over medium heat and begin whisking constantly. Continuous whisking is key to prevent lumps from forming and to ensure the pudding cooks evenly without sticking or scorching to the bottom of the pot. Continue cooking and whisking until the mixture becomes visibly bubbly and starts to thicken significantly. Once it begins to boil, maintain constant whisking until the initial vigorous bubbles dissipate. After the large bubbles subside, continue boiling and whisking for precisely 1 minute more. This additional minute allows the cornstarch to fully activate and thicken the pudding to its optimal, luxurious consistency.
Step 4: Immediately remove the pot from the burner. This stops the cooking process and prevents over-thickening. Stir in the pre-measured softened butter and vanilla extract. The residual heat will melt the butter, which will then emulsify into the pudding, adding incredible richness, gloss, and a silky-smooth finish, while the vanilla’s flavor is preserved by being added off-heat.
Step 5: Pour the hot pudding into your desired serving vessel – whether it’s a large bowl, individual cups, or a plastic-lined sheet pan for easier chilling. Immediately cover the surface of the pudding directly with plastic wrap. This step is vital to prevent a skin from forming as it cools. Poke a few small holes in the plastic wrap to allow any residual steam to escape. Refrigerate the pudding for at least 3-4 hours, or until it is completely chilled and set.
Optional Professional Cooling Technique: To ensure the pudding remains absolutely pristine and smooth, you can employ a professional cooling method. Immediately after cooking (Step 4), pour the hot pudding into a bowl that is nested within a larger bowl filled with an ice bath. Actively cool the pudding by continuously whisking or stirring it with a spatula. This rapid, active cooling prevents any clumping from occurring as it sets. Once cooled, if any slight thickening or texture issues arise, you can easily loosen and smooth it out by whisking vigorously for a minute or two before serving.
Chef Lindsey’s Essential Recipe Tip: The Right Whisk!
As someone who regularly made 10 kilograms of pudding on a weekly basis for years, I can tell you that investing in the right whisk for the job is absolutely worth it. When making custards and puddings on the stovetop, choose a French whisk, which is more elongated and slender, rather than a bulky balloon whisk.
A French whisk’s tapered shape allows it to reach into the very edges and corners of your pot much more effectively than a wide balloon whisk. This ensures you can thoroughly scrape the bottom and sides of the pot, preventing any bits of pudding from sticking, burning, or forming lumps. It’s a small detail that makes a monumental difference in achieving a perfectly smooth, silky, and lump-free butterscotch pudding every single time, truly elevating your home cooking to professional standards!
Storage Tips for Freshness:
To keep your homemade butterscotch pudding tasting its best and maintaining its ideal texture, proper storage is key. Always cool the pudding with a piece of plastic wrap pressed directly onto its surface to prevent that undesirable skin from forming. Once the pudding is completely cool, ensure it’s tightly wrapped or stored in an airtight container. It will remain fresh and delicious in the refrigerator for up to 7 days, making it an excellent make-ahead dessert. Unfortunately, pudding does not freeze well; the texture tends to become grainy and separates upon thawing. So, you’ll simply have to enjoy every last spoonful while it’s fresh!
Creative Serving Suggestions:
This creamy butterscotch pudding is a delightful treat on its own, but it truly shines when paired with thoughtful accompaniments. Here are some of my favorite ways to serve it, enhancing both its flavor and texture:
- Classic Whipped Cream: I adore serving pudding with a generous dollop of lightly sweetened or even completely unsweetened whipped cream. The airy, cool cream provides a wonderful textural contrast to the dense, warm pudding and balances its sweetness beautifully.
- Crunchy Toppings: For an added layer of texture and flavor, I love to sprinkle on crushed old-fashioned gingersnap cookies for a spicy, crisp bite. Alternatively, baked brown sugar streusel offers a buttery, crumbly texture, or simple toasted pecans provide a lovely nutty crunch.
- Dipping Delights: Take a rebellious approach and serve it with cubes of my tender sour cream pound cake for a delightful textural play. You could also offer my chewy butterscotch chews for an extra dose of butterscotch goodness – perfect for dipping!
- Fresh Fruit Pairings: Fresh berries, cherries, or peaches make a welcome and refreshing addition. The slight tartness of berries can cut through the richness of the pudding beautifully. For stone fruits like cherries or peaches, you can serve them raw, macerate them briefly to draw out their juices and intensify their flavor, or even lightly grill them for a caramelized, smoky sweetness that perfectly complements the butterscotch.
If you tried this recipe and loved it, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Butterscotch Pudding
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Ingredients
For the Pudding:
- 1 ¼ cups dark brown sugar
- 3 tablespoons cornstarch
- 1 teaspoon kosher salt
- 2 whole eggs
- 3 cups whole milk low fat is fine
- 1 tablespoon vanilla extract
- 6 tablespoons unsalted butter softened
For the Whipped Cream:
- 1 cup heavy cream
- 1 tablespoon confectioner’s sugar
- ½ teaspoon vanilla extract
Instructions
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Choose a medium sauce pot with a heavy bottom for the best results. In the pot whisk together the dark brown sugar, cornstarch, and kosher salt.
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Whisk in eggs until smooth and homogenous. There should be no streaks of eggs! Once incorporated whisk in the milk. Before you begin cooking the pudding measure or weigh out the butter and vanilla extract in small bowls so they are ready when you are!
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Cook over medium heat, whisking constantly, until bubbly and thickened. Continue whisking after it boils until the bubbles dissipate. After the bubbles disappear continue boiling for 1 minute to thicken the pudding.
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Remove pot from the burner and stir in butter and vanilla extract.
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Pour the pudding into a bowl, individual cups or a plastic lined sheet pan. Cover with plastic wrap directly on the surface and poke a few holes to allow steam to escape. Refrigerate until set.
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If your pudding is lumpy, strain through a metal sieve while hot.
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Optional: To keep the pudding completely smooth, you should pour the hot pudding into a bowl set inn ice bath. Then cool actively with a whisk or spatula. This keeps it from clumping as it cools. Once cooled it can be loosened and smoothed by whisking vigorously.
Video
Notes
Flavor Tips – Don’t stop whisking and make sure to whisk around the edges. This will keep the pudding from burning.
Storage – Cool pudding with a piece of plastic over the surface to prevent a skin from forming. Once cool, wrap and store in the refrigerator for up to 7 days.
Nutrition
Before You Go! Discover More Chef-Developed Delights
I genuinely hope you thoroughly enjoyed this professional chef-tested recipe for the ultimate homemade butterscotch pudding. This decadent treat is a testament to simple ingredients yielding extraordinary results.
If you’re eager to explore more culinary creations, I invite you to delve into our collection of other delicious, chef-developed custard recipes. Perhaps you’d like to master the foundational pastry cream recipe, a versatile component for many desserts, or try your hand at an elegant, egg-free lemon posset for a lighter, tangy finish. Each recipe is crafted with care to ensure success in your home kitchen. Happy cooking!