Old-Fashioned Homemade Butterscotch Pudding

Why you’ll love it

• Real butterscotch flavor from butter and dark brown sugar, no boxed mix.
• Silky and rich thanks to egg yolks and a touch of cream.
• Make-ahead dessert: it needs to chill, so it is ready when you are.

Quick facts

Ingredients

For the pudding

• 4 tbsp (57 g) unsalted butter
• 1 cup (200 g) packed dark brown sugar
• 3/4 tsp kosher salt
• 1/2 cup (120 ml) heavy cream
• 2 1/2 cups (600 ml) whole milk, divided
• 3 tbsp (24 g) cornstarch
• 3 large egg yolks
• 2 tsp pure vanilla extract
• 1 tsp bourbon or Scotch whisky (optional)

To serve

• Lightly sweetened whipped cream
• Flaky sea salt or crushed shortbread cookies

Step-by-step method

1. Prepare the thickener. In a medium heatproof bowl, whisk the cornstarch with 1/2 cup (120 ml) of the milk until smooth, then whisk in the egg yolks. Set aside near the stove.

2. Cook the butterscotch base. Melt the butter in a medium heavy-bottomed saucepan over medium heat. Add the brown sugar and salt and cook, stirring constantly with a heatproof spatula, for 3–4 minutes, until the mixture is bubbling, slightly darker and smells like caramel.

3. Add the dairy. Slowly pour in the cream while whisking (it will bubble up and the sugar may seize), then whisk in the remaining 2 cups (480 ml) milk. Cook 2–3 minutes, whisking, until any hardened sugar dissolves and the mixture is steaming.

4. Temper the yolks. Re-whisk the yolk mixture. While whisking constantly, slowly pour about 1 cup of the hot milk mixture into the bowl. Then pour everything back into the saucepan.

5. Thicken. Cook over medium heat, whisking constantly and reaching into the corners of the pan, for 4–6 minutes, until the pudding thickens and large bubbles slowly break the surface. Keep whisking 1 more minute.

6. Flavor and strain. Remove from the heat and stir in the vanilla and bourbon, if using. Pour the pudding through a fine-mesh strainer into a bowl or a large measuring cup.

7. Chill and serve. Divide among 6 small glasses or ramekins, press plastic wrap directly onto the surface and refrigerate at least 3 hours, until cold and set. Serve topped with whipped cream and a pinch of flaky salt.

How to know it is done

The pudding is ready to come off the heat when it is thick enough to coat a spoon heavily and hold a clear line when you run your finger across it, and big, slow bubbles pop on the surface. Once chilled, it should be set and spoonable, holding soft peaks when scooped, not runny.

Tips for the best result

• Use dark brown sugar for the deepest butterscotch flavor; light brown sugar works but tastes milder.
• Whisk constantly once the yolks are in so the bottom does not scorch or curdle.
• Let the pudding bubble for a full minute: cornstarch needs to boil to thicken properly and stay thick.
• Do not skip straining; it removes any bits of cooked egg for a perfectly silky texture.

Variations and substitutions

• Salted caramel style: increase the salt to 1 tsp and finish each serving with flaky salt and a drizzle of caramel sauce.
• Butterscotch pie: pour the warm pudding into a fully baked 9-inch pie crust, chill 4 hours and top with whipped cream.
• Parfaits: layer the pudding with whipped cream and crushed gingersnaps or graham crackers.
• Lighter: replace the heavy cream with more whole milk; the pudding will be slightly less rich.
• Alcohol-free: skip the bourbon and add an extra 1/2 tsp vanilla.

Make ahead

Butterscotch pudding is an ideal make-ahead dessert. Prepare it up to 2 days in advance and keep it covered in the refrigerator. Whip the cream and add the toppings just before serving.

Storage and reheating

Refrigerate the pudding with plastic wrap pressed onto the surface for up to 4 days. Freezing is not recommended because the texture turns grainy and watery when thawed. It is served cold, so no reheating is needed; if it seems too firm, whisk it briefly before serving.