Homemade Butterscotch Pudding
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Try my simple recipe for from scratch Butterscotch Pudding! This simple homemade pudding recipe makes an amazing no bake dessert. Serve it with cookies, brownies, or graham crackers for an easy and impressive dessert!
If you love homemade pudding, check out my From Scratch Chocolate Pudding, From Scratch Banana Pudding, or try something similar to pudding and make my Fresh Raspberry Custard!
Table of Contents
This simple homemade pudding recipe is incredibly easy to make. It also doesn't require turning on your oven, which sometimes is a nice break, especially in the warmer months! And, you still get a delicious and homemade dessert that is so good!
This simple homemade pudding recipe can be made for any occasion. You can dress it up with Homemade Whipped Cream, add it into a pie crust, or just dip cookies in it. This from scratch Butterscotch Pudding is a simple homemade pudding recipe you are sure to love.
Why You'll Love This Recipe
Rich Butterscotch Flavor: Homemade Butterscotch Pudding boasts a rich and indulgent flavor that sets it apart from other puddings. Made with organic butter, dark brown sugar, and heavy whipping cream, this pudding has a deep, caramel-like taste with a hint of molasses from the brown sugar. The result is a luxurious, velvety dessert that melts in your mouth and leaves a lingering, delightful sweetness.
Smooth & Creamy: The texture of from scratch Butterscotch PUdding is incredibly smooth and creamy, thanks to the careful cooking process and quality ingredients. When you make it from scratch, you can control the consistency, ensuring it’s perfectly thickened without being too dense. This silky texture is achieved by slowly cooking the mixture and constantly stirring, which prevents lumps and results in a pudding that is velvety and luscious.
Simple Dessert: One of the things I love about this recipe is its simplicity. This simple homemade pudding recipe is a no bake dessert that doesn't take very much time at all! You can serve it alone or dress it up with cookies, biscotti, brownies, whipped cream, and more.
Organic Ingredients: Unlike store-bought versions that can contain artificial flavors, preservatives, and excessive sugars, this simple homemade pudding recipe is made with just a handful of simple organic ingredients. This allows you to enjoy an organic dessert without unnecessary additives!
Ingredients
Frontier Co-Op Organic Cornstarch
Organic Valley Heavy Whipping Cream
Simply Organic Vanilla Extract
Tools Needed
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Step by Step Instructions
Step 1
In a small bowl, whisk together cornstarch and heavy whipping cream, set aside.
Step 2
In a medium saucepan, add the milk and brown sugar. Cook over medium heat until it reaches 140°F on a drink thermometer.
Step 3
In a medium bowl, whisk together egg yolks. Once the sugar and milk mixture has reached 140°F, slowly add about half of it into the egg yolks whisking the entire time. Then add this mixture back into the pot and whisk to combine completely. Add in the cornstarch mixture and whisk to combine completely.
Continue to cook and whisk over medium heat until the mixture starts to simmer and has noticeably thickened, about 5 minutes.
Step 4
Remove from heat and add in the butter, vanilla, and sea salt, whisk to combine completely.
Step 5
Pour into individual serving dishes or into a bowl, and cover with plastic wrap tightly against the pudding to prevent a film from forming. Store in the fridge overnight. Once the pudding has set, it can be stored without the plastic wrap on it, in an airtight container in the fridge for up to 7 days.
Baker's Tips
- I use dark brown sugar in this recipe for a rich butterscotch flavor. If you only have light brown, you can use it, but the flavor may not be as rich.
- If you're using unsalted butter, just add a little bit more salt to the recipe.
- Make sure to put plastic wrap tightly against the finished pudding right after making it. This will help prevent a film from forming. After the pudding has chilled completely you can remove the plastic wrap
FAQ's
Butterscotch pudding is made from milk, heavy whipping cream, dark brown sugar, egg yolks, butter, vanilla extract, and salt. Cornstarch is used as a thickener in addition with the egg yolks to create the pudding.
Butterscotch is mostly just brown sugar, or molasses as far as flavor goes. Vanilla extract and salt are very key ingredients to bring that sweet but salty flavor to it!
If you’re feeling lazy and don’t want to make anything additional, then you can serve butterscotch pudding with graham crackers (like I’ve shown here!). The honey graham crackers really compliment the butterscotch pudding very well. You can also make Homemade Whipped Cream and top it with whipped cream and mini chocolate chips. My Slice & Bake Vanilla Shortbread Cookies, Coconut Chocolate Chip, or Peanut Butter Cookies are also great options!
From scratch Butterscotch Pudding should be stored in the fridge in an airtight container so it doesn’t dry out. I always store mine in a glass Tupperware. From scratch Butterscotch Pudding will last for up to 1 week in the fridge.
Craving More?
Homemade Butterscotch Pudding
Ingredients
- 3 tablespoons cornstarch
- ¼ cup heavy whipping cream
- 2 cups milk
- 113 grams dark brown sugar (packed)
- 3 large egg yolks
- 2 tablespoons salted butter
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
Instructions
- In a small bowl, whisk together cornstarch and heavy whipping cream, set aside.
- In a medium saucepan, add the milk and brown sugar. Cook over medium heat until it reaches 140°F on a drink thermometer.
- In a medium bowl, whisk together egg yolks. Once the sugar and milk mixture has reached 140°F, slowly add about half of it into the egg yolks whisking the entire time. Then add this mixture back into the pot and whisk to combine completely.
- Add in the cornstarch mixture and whisk to combine completely.
- Continue to cook and whisk over medium heat until the mixture starts to simmer and has noticeably thickened, about 5 minutes.
- Remove from heat and add in the butter, vanilla, and sea salt, whisk to combine completely.
- Pour into individual serving dishes or into a bowl, and cover with plastic wrap tightly against the pudding to prevent a film from forming. Store in the fridge overnight. Once the pudding has set, it can be stored without the plastic wrap on it, in an airtight container in the fridge for up to 7 days.
Notes
Nutrition
Join Our Organic Community
Headline should include “everything organic” .. So I would not have wasted my time reading this recipe.
Hi Brenda! You don’t have to use organic ingredients, that is just what I use as it’s important to me. All my recipes will work whether the ingredients are organic or not, I hope that helps!