Homemade Butterscotch Pudding Recipe

Homemade Butterscotch Pudding Recipe

How To Make Homemade Butterscotch Pudding

You’ll be amazed by how deliciously easy this homemade butterscotch pudding is! Creamy and rich, layered with salted caramel, and topped with whipped cream!

Preparation: 10 minutes
Cooking: 10 minutes
Chill and Cool Time: 4 hours 5 minutes
Total: 4 hours 25 minutes



  • cupswhole milk
  • 1cupheavy cream,or heavy whipping cream
  • 3large egg yolks
  • 2tbspcornstarch
  • ¾cupdark brown sugar,packed
  • 3tbspwater
  • ½tspsalt
  • 3tbspunsalted butter,softened to room temperature
  • 1tsppure vanilla extract
  • 1tbspscotch,or rum, or bourbon, optional but recommended

For Optional Toppings:

  • salted caramel
  • Heath Bar toffee bits
  • homemade whipped cream


  1. Whisk the whole milk and heavy cream together. Set aside.

  2. Whisk the egg yolks and cornstarch together. Set that aside too.

  3. Whisk the brown sugar, water, and salt together in a medium heavy-duty saucepan over medium heat.

  4. Without stirring, allow to cook and bubble for about 5 to 6 minutes until darker brown in color. It should begin to smell caramelized at that point.

  5. If desired, take the temperature with a candy thermometer to be certain it is ready. Look for around 240 degrees F.

  6. Slowly and carefully whisk in the heavy cream/milk. It will sizzle and may splatter, so pour in slowly.

  7. Cook on medium heat until the mixture begins to boil.

  8. Once boiling, remove about ½ cup of the mixture and, in a slow and steady stream, whisk into the egg yolks.

  9. Keep those egg yolks moving so they don’t scramble.

  10. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.

  11. Turn the heat down to low. The pudding will immediately begin to bubble and thicken.

  12. Whisk and cook for 1 minute.

  13. Remove from heat and stir in the butter until completely smooth, then add the vanilla and bourbon.

  14. Cool for 5 minutes, then pour into serving glasses or bowls.

  15. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for 4-6 hours or overnight until chilled and thickened.

  16. Serve with optional toppings.

  17. Cover and store leftovers in the refrigerator for up to 4 days.


  • Calories: 827.37kcal
  • Fat: 55.68g
  • Saturated Fat: 33.82g
  • Trans Fat: 0.73g
  • Monounsaturated Fat: 15.95g
  • Polyunsaturated Fat: 2.55g
  • Carbohydrates: 73.86g
  • Fiber: 0.04g
  • Sugar: 69.05g
  • Protein: 6.87g
  • Cholesterol: 311.18mg
  • Sodium: 445.43mg
  • Calcium: 203.73mg
  • Potassium: 248.89mg
  • Iron: 0.63mg
  • Vitamin A: 589.89µg
  • Vitamin C: 0.47mg
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