Butterscotch Pudding is one of those desserts I make when I want something cozy but I do not want to bake a whole cake. You know the feeling, you open the fridge, nothing is calling your name, and you just want a sweet spoonful of comfort. This is my go to because it tastes fancy, but it is actually pretty simple. It is warm, buttery, and has that deep brown sugar vibe that feels like a hug. If you have ever had pudding that turned out bland or weirdly thin, do not worry, I will walk you through it. 
How to Make Homemade Butterscotch Pudding
I am going to say it plainly: homemade tastes different. Store bought can be fine in a pinch, but Butterscotch Pudding made on your own has a richer flavor and a smoother texture that feels almost silky. It is also one of those recipes that makes you feel like you did something impressive, even if you were wearing sweatpants the entire time.
The Story Behind This Recipe
From my kitchen to yours—Butterscotch Pudding mixes classic comfort with a buttery finish. Tested, tasted, and ready for your table. Butterscotch Pudding is one of those desserts I make when I want something cozy but I do not want to bake a whole cake. You know…
Before we start, one little tip from my own trial and error: keep your heat on the gentle side and do not wander off. Pudding is not hard, but it does like attention.
Ingredients you will need
- Brown sugar, packed (dark brown sugar gives the deepest flavor)
- Unsalted butter
- Whole milk (or 2 percent, but whole is best for creaminess)
- Heavy cream (just a splash makes it feel extra lush)
- Egg yolks
- Cornstarch
- Salt
- Vanilla extract
If you love pudding in general, you might want to peek at these banana pudding cups too. They are cute for parties, and honestly, I have eaten them straight from the fridge at midnight.
Step by step directions (no stress)
1) In a medium pot, melt the butter over medium low heat. Add the brown sugar and stir. It will look grainy at first, then it starts to melt into a glossy, caramel looking paste. Let it bubble gently for about a minute. This is where the butterscotch flavor really wakes up.
2) Slowly whisk in the milk and cream. It may look a bit separated for a moment, but keep whisking and it will come together. Warm the mixture until it is hot but not boiling.
3) In a bowl, whisk egg yolks, cornstarch, and a pinch of salt until smooth. Now comes the part that sounds scary but is not: pour a little of the hot milk mixture into the egg bowl while whisking the whole time. This gently warms the eggs so they do not scramble.
4) Pour the egg mixture back into the pot and whisk constantly over medium heat. In a few minutes it will thicken. You will know it is ready when it coats the back of a spoon and looks like actual pudding, not soup.
5) Take it off the heat and stir in vanilla. Pour into cups or a bowl. Press plastic wrap right on the surface if you do not want a skin. Chill at least 2 hours.
I like serving it plain the first time, just to appreciate the flavor. After that, I get playful with toppings. A little whipped cream, crushed cookies, or even sliced bananas is really good. If bananas are your thing, this strawberry cheesecake banana pudding is a full on treat situation.
“I made this for my kids and they actually stopped talking at the table because they were too busy eating. It was smooth, not too sweet, and tasted like a buttery caramel dream.”
What Does Butterscotch Taste Like?
People ask this a lot, especially if they confuse it with caramel. To me, butterscotch tastes like brown sugar and butter had a really delicious plan together. It is sweet, yes, but it also has a warm, slightly toasty depth that caramel does not always have.
Caramel is usually made from white sugar cooked until it changes color. Butterscotch leans on brown sugar, which already has molasses in it, so you get that deeper flavor without having to push the sugar as far. In Butterscotch Pudding, that flavor ends up tasting creamy and mellow, not sharp.
If you are wondering what to pair it with, here are my favorites:
Great pairings: bananas, toasted nuts, whipped cream, flaky salt, and vanilla cookies.
And if you are craving another butterscotch style dessert that feels like something you would bring to a potluck, check out butterscotch delight. It has that layered, chill in the fridge energy that people go crazy for.
Video Tutorial: Butterscotch Pudding
I am a visual learner on certain days, especially when I am tired and I do not want to reread steps. If you are like that too, a quick video can help you feel confident about the texture changes.
Here are the moments you want to watch closely in any video tutorial:
1) The brown sugar and butter stage: you want it bubbling and glossy, not burnt.
2) Tempering the egg yolks: slow pour, constant whisk, no rushing.
3) Thickening on the stove: whisk until you see it go from thin to thick, usually in a couple minutes.
Once you have made Butterscotch Pudding one time, the process will feel familiar and honestly kind of relaxing. It becomes one of those recipes you can do on autopilot while listening to a podcast.
Also, do not skip chilling time if you can help it. Warm pudding is tasty, but chilled pudding becomes that perfect spoonable texture.
You Might Also Like…
If you are on a pudding kick, I get it. There is something about creamy desserts that feels comforting year round, even in warm weather.
Here are a few ideas for your next sweet craving:
If you want something fun and a little wild for a weekend, try banana pudding funnel cake. It is not an everyday dessert, but that is kind of the point.
If you like cozy spices and something that feels like a bakery smell in your house, you would probably love cinnamon raisin bread pudding.
If you want a lighter, make ahead option with a breakfast vibe, this caramelized banana chia pudding is surprisingly satisfying.
Personally, I rotate between these depending on my mood. But when I want that classic, old school comfort, I come back to Butterscotch Pudding.
Readers Also Read
Sometimes you just want something easy and nostalgic, and sometimes you want something that feels new. If you are browsing for more ideas, here are a couple that readers tend to click after making pudding recipes:
A fun bite sized dessert moment: vanilla pudding poppers
A cool, creamy, slightly fancy option: pistachio pudding dessert
A holiday style pudding if you like that cozy spice vibe: eggnog tapioca pudding
Common Questions
Why is my pudding not thickening?
Usually it just needs a little more time on the heat. Keep whisking on medium until it thickens. Also double check you did not forget the cornstarch, because yes, I have done that once.
Can I make Butterscotch Pudding ahead of time?
Absolutely. It actually gets better after chilling. Make it up to 2 days ahead and keep it covered in the fridge.
How do I prevent the skin on top?
Press plastic wrap directly onto the surface while it cools. If a skin forms anyway, you can peel it off, or honestly just stir it in.
Can I use only milk and skip the cream?
Yes, it will still work. The texture will be a bit less rich, but still good. If you want to boost it without cream, add an extra tablespoon of butter at the beginning.
Is butterscotch the same as caramel?
Not quite. Caramel is made from cooked white sugar, and butterscotch is based on brown sugar and butter, so it tastes deeper and more buttery.
A sweet little wrap up
If you have been chasing that creamy, cozy dessert feeling, give Butterscotch Pudding a try this week. It is simple, satisfying, and it makes your kitchen smell like brown sugar heaven. If you want to compare methods or pick up extra tips, I have bookmarked Unbelievable Butterscotch Pudding (Homemade) – Sally’s Baking and also this classic comfort version from Butterscotch Pudding – The Pioneer Woman. Let me know if you top yours with whipped cream, cookies, or just eat it straight from the bowl because no judgment here.
Butterscotch Pudding
Ingredients
Method
- In a medium pot, melt the butter over medium low heat. Add the brown sugar and stir until it forms a glossy, caramel-like paste. Allow it to bubble gently for about a minute.
- Slowly whisk in the milk and cream, warming the mixture until it is hot but not boiling.
- In a separate bowl, whisk the egg yolks, cornstarch, and a pinch of salt until smooth. Gradually pour a bit of the hot milk mixture into the egg bowl while constantly whisking to temper the eggs.
- Pour the egg mixture back into the pot and whisk constantly over medium heat until the pudding thickens and coats the back of a spoon.
- Remove from heat and stir in the vanilla extract. Pour into cups or a bowl, pressing plastic wrap directly onto the surface to prevent a skin from forming. Chill for at least 2 hours.
