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4.6 from 45 votes

Butterscotch Pudding from Scratch

Making homemade butterscotch pudding from scratch is healthier than a boxed mix (no preservatives) - it's an easy make ahead dessert recipe!

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 8 servings
Calories: 230 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1/4 cup corn starch
  • 1/2 teaspoon kosher salt
  • 3 cups whole milk divided
  • 4 egg yolks
  • 4 tablespoons butter divided
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • unsweetened whipped cream and turbinado sugar to top optional

Instructions

    Cup of Yum
  1. In a medium sized mixing bowl (preferably with a pour spout), mix together the cornstarch (1/4 cup) and kosher salt (1/2 teaspoon). Whisk in two cups of the milk gradually, making sure to smooth out any cornstarch clumps before adding more, so the mixture is smooth. Add the egg yolks (4) and whisk together until yolks are fully incorporated and broken up.
  2. In a medium saucepan, melt 3 tablespoons butter over medium-high heat. Once it's melted, whisk continuously until starting to turn brown. Add the brown sugar (3/4 cup) and whisk together until sugar is melted.
  3. As soon as sugar has fully melted and you see a little bit of smoke rising from the top, remove from heat and CAREFULLY and gradually whisk in the remaining 1 cup milk. The sugar may clump up and harden again- this is OK, it will melt once it heats again. Add the pot back to the heat on medium-low. Continue whisking together until all clumps are gone and mixture is smooth.
  4. Ladle about half of this hot mixture gradually into the cornstarch, egg, and milk mixture, whisking continually, to temper the eggs. Then, gradually pour the mixture into the pot with the rest, whisking continuously.
  5. Continue heating over medium heat, whisking, until pudding has thickened to desired consistency. Remove from heat. Stir in vanilla extract and remaining 1 tablespoon butter until fully melted.
  6. Refrigerate pudding in a bowl, with plastic wrap pressed down directly on the surface to prevent a skin from forming.
  7. Just before serving, whisk it (again!) for a minute or so to smooth it out, then serve in individual ramekins, bowls, or glassware topped with the unsweetened whipped cream and a sprinkling of turbinado sugar. Or eat it directly out of the bowl- no judgement here! :-)

Notes

  • Save the egg whites: You can use them for omelettes or scrambled eggs later!

Nutrition Information

Calories 230kcal (12%) Carbohydrates 29g (10%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 6g (30%) Cholesterol 122mg (41%) Sodium 245mg (10%) Potassium 158mg (5%) Fiber 1g (4%) Sugar 25g (50%) Vitamin A 453IU (9%) Calcium 134mg (13%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 230

% Daily Value*

Calories 230kcal 12%
Carbohydrates 29g 10%
Protein 4g 8%
Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 122mg 41%
Sodium 245mg 10%
Potassium 158mg 3%
Fiber 1g 4%
Sugar 25g 50%
Vitamin A 453IU 9%
Calcium 134mg 13%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.