Butterscotch Pudding

I have a really long mental list of foods I was convinced I didn’t like only to figure out that I just didn’t like the versions of them I’d had. But, experiencing them the right way, the way they’re meant to be eaten, completely changed my mind.

I know some of you are already looking at this and thinking that you don’t like butterscotch. You know what? I think you might be wrong. Like me, you probably don’t like artificial butterscotch flavor. I often bake with butterscotch chips, but I’m very particular about brands, as most just don’t taste good to me.

Real butterscotch, particularly butterscotch pudding, is basically just brown sugar and milk and/or cream. What’s not to love about that?

With ingredients you likely have on-hand and only 15 minutes, you can treat yourself to homemade Butterscotch Pudding!

Pudding may be the ultimate way to enjoy butterscotch flavor. This is pure comfort food to me. It’s cool and creamy and sweet and pretty much perfect in my book. As for Quinn, well, I’m pretty sure I could only serve this for dessert for the rest of our lives and he’d be happy.

Besides the wonderful flavor, the best thing about this pudding is how incredibly simple it is to make. All you need is a handful of ingredients that you probably have in your kitchen right now, a heavy saucepan, a whisk, and a little planning ahead to get it chilled in time to eat.

Homemade Butterscotch Pudding is cool, creamy, and utterly delicious!

It’s so simple to make that I can’t even offer many tips for making it. But, here are my two: Have everything you need measured and ready to go before you start. And, keep whisking to prevent scalding. I like to use a ball whisk like this one so I can easily get to all the edges of the pan.

The toughest thing about making this pudding is waiting for it to chill. But, if you have a spare 10 or 15 minutes earlier in the day, you can quickly whip it up and get it chilling. Then, just serve with a little sweetened whipped cream and maybe a sprinkling of cocoa powder.

Butterscotch Pudding

Prep Time: 10 minutes

Cook Time: 5 minutes

Yield: 4 servings

Butterscotch Pudding


  • 1/2 cup packed dark brown sugar
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1 & 1/2 cups milk*
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter, cut into cubes
  • 1 & 1/2 teaspoons vanilla extract
  • sweetened whipped cream and cocoa powder, for garnish


Place brown sugar, cornstarch, and salt in a heavy medium saucepan. Whisk to combine.

Add about 1/2 cup of milk and whisk until combined. Add remaining milk and cream, whisking to combine.

Bring to a boil over medium heat, whisking frequently. Boil, whisking constantly, for 1 minute.

Remove pan from heat. Add butter and vanilla, and whisk to combine.

Pour pudding into a bowl. Cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pudding.

Chill 2 hours before serving.

If desired, garnish with sweetened whipped cream and cocoa powder.


*Whole milk likely works best, but I've made this many, many times with 2% milk.

Recipe slightly adapted from Epicurious.


Don't miss a recipe! Sign up for free email updates.


  1. Carla August 9, 2014 Reply

    You’re absolutely correct about butterscotch. Most of us probably had the really bad artificial-tasting butterscotch versions of things, which is nowhere near the real deal. I love a good, homemade, REAL butterscotch pudding (like this one) :)

  2. JEP August 9, 2014 Reply

    I would choose pudding over most other desserts. I have long looked for a good version of butterscotch. I will most definitely make this!

  3. Jennifer August 9, 2014 Reply

    What is your favorite brand of butterscotch chips? The only brand I’ve ever seen is Nestle in the store. I’d love to try a less artificial brand. Thanks!

    • Author
      Jennifer McHenry August 9, 2014 Reply

      I like Guittard. They can be a little tough to find, but they’re worth it!

  4. Anonymous August 10, 2014 Reply

    I made this today and it’s awesome! I’ve never made pudding before that didn’t have eggs in it, so was curious how it would come out differently. The texture is exceptionally smooth, and I didn’t have issues with lumps. I used muscavado sugar in place of regular dark and came out with a flavor that resembled dulce de leche.

    • Author
      Jennifer McHenry August 11, 2014 Reply

      Glad you liked it! I made more of it just yesterday. My husband absolutely loves it!

  5. You’re probably right! Real butterscotch sounds completely amazing!! and this pudding looks so silky and flavorful

  6. My husband is obsessed with pudding…but I am lazy and always buy it for him…this looks easy and like a must try! Pinned!

  7. TidyMom August 11, 2014 Reply

    awe, this brings back memories. My dad was a HUGE butterscotch pudding lover! I may have to make a batch in his memory!

  8. YUM, I have never had butterscotch pudding before but I think that needs to change soon! :)

  9. Katie August 12, 2014 Reply

    I didn’t think I liked butterscotch pudding… but I’m willing to give it a go with this recipe! Thanks!

  10. Joanne August 12, 2014 Reply

    I always think of butterscotch as the brown sugar version of caramel…and who doesn’t love that!? This pudding sounds absolutely divine. definitely something I need in my life.

Leave a reply

Your email address will not be published. Required fields are marked *