Butterscotch Pudding Recipe: How to Make Butterscotch Pudding
Written by MasterClass
Last updated: Dec 18, 2024 • 2 min read
Packed with rich butterscotch flavor, this classic butterscotch pudding recipe replicates the flavors of creme brulée with a fraction of the effort.
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What Is Butterscotch Pudding?
Homemade butterscotch pudding is a caramel-flavored custard made with kitchen staples like milk, pure vanilla extract, butter, and cornstarch. Though you will need to refrigerate the dessert for at least two hours before it is the right consistency to eat, you can prepare this creamy gluten-free dessert in under thirty minutes.
3 Tips for Making Butterscotch Pudding
Whether you’re a first-time pudding maker or a custard master, you’ll have no problem pulling off this homemade butterscotch pudding with the help of these tips.
- 1. Temper your eggs. When you’re making any kind of pudding, you want to temper the egg yolks before adding them to the hot pudding mixture. If you don’t, you might be left with a lumpy, curdled pudding. Add a small amount of hot milk to the eggs and whisk rapidly until the mixture heats up.
- 2. Play around with additions. Experiment with different garnishes and additions to change the flavor profile of this simple recipe. Swap the whole milk for half and half or heavy cream for an even richer pudding. Replace dark brown sugar with light brown sugar for a more subtle flavor. Garnish the top of this pudding with a drizzle of salted caramel sauce, homemade whipped cream or vanilla ice cream, crumbled gingerbread, or crushed pecans.
- 3. Make it a pie. You can turn this recipe into a tasty no-bake butterscotch pie by pouring your pudding mixture into a graham cracker crust and allowing it to firm up in the fridge for a few hours.
Butterscotch Pudding Recipe
makes
prep time
3 hr 10 mintotal time
3 hr 20 mincook time
10 minIngredients
- 1
In a medium saucepan over medium-low heat, whisk together the milk, brown sugar, cornstarch, and salt until combined.
- 2
Increase the heat to medium heat and, stirring constantly, bring the mixture to a light boil.
- 3
Cook the milk mixture until it has slightly thickened, about 2–3 minutes. Decrease the heat to low.
- 4
In a small bowl or measuring cup, add ¼ cup of the hot pudding mixture to the egg yolks, whisking rapidly to elevate the temperature of the eggs.
- 5
Add the egg mixture to the pudding and stir to combine.
- 6
Remove the pudding from the heat and add in the vanilla extract and butter, stirring until the butter is fully melted and the pudding is smooth.
- 7
Transfer the pudding to a large serving dish or individual ramekins and cover the top with a piece of plastic wrap, gently pressing it into the surface of the pudding.
- 8
Place the warm pudding in the refrigerator to cool until it is completely chilled through, 2–3 hours.
- 9
Serve the pudding cold with a dollop of whipped cream.
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