A rich and creamy dessert that’s better than store-bought!
I loved pudding as a kid. It was an easy dessert to make (which was a win for my mom) and came in many flavors. My favorite was butterscotch, especially with a big dollop of fluffy whipped cream. Nowadays, you can still find just about any flavor of pudding you want in a grocery store. But is that pudding as good as something you make yourself, I wondered? Not if you go with this recipe for butterscotch pudding! You’ll get a richer and sweeter flavor profile—plus you’ll know for sure that you’re using natural ingredients without any funny stuff that you can’t pronounce.
This recipe just might introduce you to the best butterscotch you’ve ever had. It’s not the type of sweetness that comes from loading up the sugar. Instead, this butterscotch pudding delivers an impossibly smooth texture and deep notes of rich, velvety caramel that signal something truly special. It’s a lot closer to a chef-inspired dessert you’d find in an upscale restaurant than a box of powdered stuff from the local grocery store.
Is This Butterscotch Pudding Healthy?
While this homemade butterscotch pudding avoids artificial preservatives found in some store-bought versions, it is high in sugar, fat, and cholesterol—so it’s best enjoyed as an occasional treat. You can use skim milk to reduce fat, though this may change the pudding’s texture. For a vegan version, sub in plant-based milk, vegan butter, and a cornstarch-based egg replacer. For a lower-carb or keto-friendly version, use a sugar substitute like erythritol and a keto-friendly thickener, but note the taste and texture won’t be quite the same.
How To Get The Smoothest Pudding
Whisking is key to achieving smooth, lump-free butterscotch pudding. I recommend using a French whisk if you have one—its long, narrow shape helps you reach the corners of the pot more easily than a standard balloon whisk, reducing the chance of clumps. If you don’t have a French whisk, a balloon whisk will still work! Just be sure to whisk constantly, especially as the pudding thickens.
How Do I Store Leftovers?
Place leftover pudding in an airtight container or cover it with plastic wrap directly touching the top of the pudding. In the fridge, the pudding will stay good for 3 to 4 days. You can freeze pudding for up to 3 months—but the texture will suffer. It’ll likely become watery or grainy after thawing. A good whisking can restore some smoothness, but it won’t be as good as when it was fresh.
Serving Suggestions
Eating fruit with butterscotch pudding creates a complex flavor profile while adding some nutritional benefits to your dessert. It could be as simple as pairing it with a Watermelon Smoothie or a Strawberry Smoothie. You can also try a Coconut Milk Quinoa Fruit Salad or a little of this Fruit Soup. But for a truly decadent indulgence, pair it with these Soft Butterscotch Healthy Pumpkin Cookies With Brown Butter!
Recipe
Ingredients
- 3/4 cup dark brown sugar packed
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
Instructions
- In a medium saucepan, whisk together the brown sugar, cornstarch, and salt.
- Gradually whisk in the milk. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
- In a separate bowl, lightly beat the egg yolks. Temper the yolks by slowly pouring in about 1/2 cup of the hot milk mixture, whisking constantly.
- Return the tempered yolks to the saucepan, whisking quickly to incorporate. Continue to cook for another minute, until the pudding is smooth and thickened.
- Remove from heat and stir in the butter and vanilla extract until well combined.
- Pour the pudding into a bowl or individual serving dishes. Cover with plastic wrap directly touching the surface to prevent a skin from forming. Chill in the refrigerator until set, about 2 hours.
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