Homemade Butterscotch Pudding

Butterscotch Pudding

Diana Rattray. The Spruce Eats, 2011.

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 6 servings
Nutrition Facts (per serving)
396 Calories
22g Fat
42g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 396
% Daily Value*
Total Fat 22g 28%
Saturated Fat 13g 65%
Cholesterol 182mg 61%
Sodium 231mg 10%
Total Carbohydrate 42g 15%
Dietary Fiber 0g 0%
Total Sugars 36g
Protein 8g
Vitamin C 0mg 2%
Calcium 177mg 14%
Iron 1mg 5%
Potassium 242mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Butterscotch pudding doesn't have to come from a dry mix to taste great. Lose the box and try this fantastic homemade version. The flavor is sublime, and it's easier than you probably think. The pudding recipe calls for dark brown sugar, but feel free to use light brown sugar.

Sweetened whipped cream is the perfect topping, but frozen (thawed) whipped topping or Dream Whip are just fine. 


  • 3 large egg yolks

  • 1 cup dark brown sugar, packed

  • 1/3 cup cornstarch

  • 1/4 teaspoon salt

  • 2 1/4 cups milk

  • 3/4 cup heavy cream

  • 3 tablespoons unsalted butter, cut into small pieces

  • 2 teaspoons pure vanilla extract

  • Sweetened whipped cream, for garnish

  • Cinnamon sugar, for garnish, optional

  • Toasted coconut, for garnish, optional

  • Maple flakes, for garnish, optional

Steps to Make It

  1. Whisk the egg yolks in a small bowl or a 2-cup Pyrex measuring cup and set aside.

  2. In a medium saucepan or saucier, combine the brown sugar, cornstarch, and salt. Stir with a whisk until well blended.

  3. Whisk in the milk and cream and place the pan over medium heat. Continue cooking, continually whisking, until the mixture is simmering and thickened.

  4. Remove the pan from the heat and quickly whisk about 1 cup of the hot mixture into the egg yolks.

  5. Return the egg yolk mixture to the saucepan and put it back over the heat. Continue cooking, continually whisking, until the mixture is simmering once again. Continue cooking and whisking for 1 minute. The eggs should be thoroughly cooked at this point. If in doubt, use an instant-read thermometer—the minimum safe temperature for eggs is 160 F (per FDA).

  6. Place a fine-mesh sieve over a bowl and strain the pudding into the bowl. Whisk the butter into the pudding along with the 2 teaspoons of vanilla extract. 

  7. For individual servings, ladle the pudding into ramekins or dessert dishes and place them on a rimmed baking sheet or pan. Cover each serving with plastic wrap, pressing it onto the pudding to keep it from forming a skin. Refrigerate until thoroughly chilled. 

  8. Alternatively, leave the pudding in the larger bowl. Press a piece of plastic wrap over the surface of the pudding to keep the air from forming a skin and then refrigerate to chill thoroughly.

  9. Top this pudding off with a dollop of whipped cream and a sprinkling of maple flakes, toasted coconut, or cinnamon-sugar, if desired.

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of foodborne illness.


  • Simple Whipped Cream: Put 1 cup of heavy cream or whipping cream in a deep bowl. Beat with an electric mixer until soft peaks have formed. Add 2 to 4 tablespoons of confectioners' sugar and 1 teaspoon of vanilla extract. Beat until stiff peaks form. Make whipped cream as close to serving time as possible; cover and refrigerate. Spoon on top of the desserts just before serving.
  • Saucier: This is a handy pan to have in your arsenal. It's a saucepan with a slightly rounded bottom. The rounded bottom means all surfaces can be easily scraped with the whisk or spoon, making it perfect for sauces, custards, polenta, oatmeal, and any mixture that tends to get stuck in the corners of a standard saucepan.