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Homemade Butterscotch Pudding

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If you’re a butterscotch fan and have never made, Homemade Butterscotch Pudding, get yourself to the kitchen and treat yourself to this exquisite dessert!

  Homemade Butterscotch Pudding in a martini glass

Homemade Butterscotch Pudding

Yes, I’m on a butterscotch roll, much to my hubby’s dismay.  I know he was eyeing the butterscotch bars I made the other day, looking for some sign of chocolate.

I tend to gravitate toward recipes with Heath bar chunks, “toffee” or “caramel” in the title.  When I saw the rave reviews for this Butterscotch Pudding on foodies’ website, I immediately checked my pantry for dark brown sugar.

Yup, I had enough for 6 servings!  Hooray!!! I was hoping to make a convert out of Bill, but I wasn’t counting on it!

  Homemade Butterscotch Pudding on a white tablecloth

True “Butterscotch” Flavor!

“Butterscotch” always brings to mind that sickly artificial flavoring that I’ve come to despise.  And the color of this dessert is, well…unappealing.

But once a spoonful tantalizes your tongue, you’ll find it is anything but sickly or unappealing.  It is the ultimate caramel sauce in pudding form. I couldn’t stop scraping the pan, tasting and tasting this quintessential pudding.

I promise, you won’t find a better recipe for homemade butterscotch pudding! Maybe you’ll even convince some naysayers that butterscotch pudding from scratch is “almost” as good as a chocolate dessert. Or maybe that’s just my wishful thinking.

Homemade Butterscotch Pudding

Homemade Butterscotch Pudding

Creamy, homemade butterscotch pudding.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 6

Ingredients

  • 3 ounces butter (3/4 stick)
  • 1 cup plus 2 tablespoons dark brown sugar
  • 1 1/4 cups half and half
  • 5 tablespoons cornstarch
  • Pinch of salt
  • 2 cups milk
  • 3 egg yolks
  • 2 teaspoons vanilla

Instructions

Combine butter and brown sugar and cook in saucepan over low heat.  Simmer 5 minutes, stirring.  Add half and half, stirring till smooth.
Combine cornstarch and salt in bowl.  Stir in 1/2 cup of milk until cornstarch is dissolved.  Add to saucepan with the rest of the milk.  Bring to boil over medium heat, stirring constantly.  Boil for 2 minutes, till thickened, while stirring.  Remove from heat.  Slowly whisk in egg yolks, stirring till smooth.  Add vanilla.

Return to heat and cook 1 minute while stirring.  Strain and pour into serving bowl or 6 custard cups.  May serve warm or cold.  Cover tops with plastic wrap to prevent skins from forming.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 276Total Fat: 21gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 147mgSodium: 192mgCarbohydrates: 17gFiber: 0gSugar: 6gProtein: 6g

HOW MUCH DID YOU LOVE THIS RECIPE?

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18 comments on “Homemade Butterscotch Pudding”

  1. Thank you, too, Dimah!

  2. My hubby is right with you on the ambivalence to butterscotch…I think I owe him some chocolate!

  3. I think so, too! Thanks, yummychunklet 🙂

  4. Thanks, everyone…it truly tastes SO much better than it looks!

  5. Oh My.. is it perfect dessert or what? hmm…looks yummy!

  6. Mmmmm, butterscotch. You can’t have to much of it. Don’t stop! And your little serving cups are adorable.

  7. I love what you said about your husband (mine is the same!) I adore butterscotch though and you make it look and sound so good!

  8. Brownies AND pudding??? DELICIOUS.

  9. This recipe sounds so easy and the results look fantastic. I love the idea of a richly flavored pudding.

  10. Yum this looks great…I have made David Lebovitz’s butter scotch pudding and we enjoyed that one…I will most definitely try this one.
    Thanks Liz!

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