Old Fashioned Butterscotch Pudding

Among all the classic desserts, Old Fashioned Butterscotch Pudding holds a special place in the hearts of many. Its deep caramelized flavor, velvety texture, and buttery finish make it a timeless favorite. Whether you serve it warm or chilled, this homemade pudding captures the essence of traditional comfort food. Learn how to make Butterscotch Pudding from scratch with this old fashioned recipe — simple, elegant, and irresistible.

1. Old Fashioned Butterscotch Pudding Recipe (Yield: 4 Servings)

Ingredients

• 1/2 cup dark brown sugar
• 1/2 teaspoon salt
• 3 tablespoons water
• 1 cup whole milk
• 1 cup heavy cream
• 3 tablespoons cornstarch
• 3 large egg yolks
• 3 tablespoons unsalted butter, room temperature, cut into pieces
• 1 teaspoon vanilla extract
• 2 teaspoons bourbon (optional, for enhanced depth of flavor)

Instructions

Step 1: Caramelize the Sugar

Begin by combining the dark brown sugar, salt, and water in a medium-sized heavy-bottomed saucepan.

Place the pan over medium heat and stir gently until the sugar dissolves completely. Once dissolved, stop stirring and allow the mixture to come to a gentle boil. Let it cook for 2–3 minutes, or until the sugar darkens slightly and releases that signature butterscotch aroma.

Be careful not to let it burn—brown sugar caramelizes faster than white sugar.

Step 2: Add the Milk and Cream

Slowly pour in the whole milk and heavy cream, whisking constantly to prevent the caramel from seizing up. The mixture may bubble vigorously at first, but keep whisking until it becomes smooth again.

Continue to cook over medium heat until the liquid is hot but not boiling.

Step 3: Mix the Cornstarch and Egg Yolks

In a separate mixing bowl, whisk together cornstarch and egg yolks until the mixture becomes thick and pale. This will act as the thickening base for your pudding.

Step 4: Temper the Egg Mixture

To prevent the eggs from scrambling, you’ll need to temper them.

Gradually pour about 1/2 cup of the hot butterscotch mixture into the bowl with the egg yolks, whisking constantly. Then slowly add the tempered egg mixture back into the saucepan while whisking continuously.

Step 5: Thicken the Pudding

Continue cooking the pudding over medium heat, whisking steadily, until it thickens—about 3–5 minutes. You’ll know it’s ready when it coats the back of a spoon and leaves a clean line when you run your finger through it.

Step 6: Add Butter, Vanilla, and Bourbon

Remove the saucepan from the heat. Stir in the unsalted butter, vanilla extract, and bourbon (if using). Whisk until the butter has melted completely and the pudding is glossy and smooth.

Step 7: Strain and Chill

For an extra silky texture, strain the pudding through a fine mesh sieve into a clean bowl.

Cover the surface directly with plastic wrap to prevent a skin from forming. Allow it to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours or until fully chilled.

Step 8: Serve and Enjoy

Serve the pudding in small bowls or dessert cups. You can top it with a dollop of whipped cream, a drizzle of caramel sauce, or a sprinkle of flaky sea salt for contrast.

2. Tips for Perfect Old Fashioned Butterscotch Pudding

Use Dark Brown Sugar for Depth:

The molasses content in dark brown sugar provides a deeper, more authentic butterscotch flavor than light brown sugar.

Stir Constantly While Cooking:

When thickening the pudding, constant whisking prevents lumps and ensures an even, creamy texture.

Don’t Rush the Caramelization:

Letting the sugar gently caramelize enhances the flavor complexity. But keep a close eye—burnt sugar can make the pudding bitter.

Temper the Eggs Properly:

Adding hot liquid too quickly can scramble the yolks. Slowly tempering them keeps the pudding silky and smooth.

Chill for Best Texture:

Though you can serve it warm, chilling the pudding allows it to firm up and develop a richer, creamier mouthfeel.

Add Bourbon for a Grown-Up Twist:

A touch of bourbon adds warmth and complexity to the butterscotch flavor, but you can omit it for a kid-friendly version.

3. Frequently Asked Questions

Can I make this pudding ahead of time?

Yes! This pudding can be made up to 2 days in advance. Store it in an airtight container in the refrigerator until ready to serve.

Can I use light brown sugar instead of dark brown sugar?

You can, but the flavor will be milder and less rich. For the most authentic butterscotch taste, dark brown sugar is best.

How do I fix lumpy pudding?

If your pudding turns out lumpy, don’t worry. Simply strain it through a fine mesh sieve while still warm to remove any clumps and restore smoothness.

Can I make this pudding without eggs?

Yes, though the texture will be slightly different. You can replace the egg yolks with an extra tablespoon of cornstarch and use all milk instead of milk and cream for a lighter version.

How long does butterscotch pudding last in the fridge?

Homemade butterscotch pudding stays fresh for 3–4 days when stored covered in the refrigerator. Avoid freezing, as the texture may separate.

4. Nutrition Information (Per Serving)

Old Fashioned Butterscotch Pudding is a dessert that never goes out of style. Its luxurious texture, buttery sweetness, and nostalgic flavor make it perfect for any occasion—from weeknight treats to special family gatherings. This recipe captures the heart of traditional home cooking: simple ingredients transformed into something extraordinary.