The Best Butterscotch Pudding

The Best Butterscotch Pudding

Creamy, deep hints of caramel, and truly delectable are just a few ways to describe one of my favorite desserts. The Best Butterscotch Pudding is a dessert that impresses all. Even though it takes a bit of time and precision, it’s a dessert you can make a head of time, so when time comes to eat this something sweet, your job will be done!

The Best Butterscotch Pudding 801eats

Recipe: The Best Butterscotch Pudding


6 tablespoons butter
1 cup brown sugar, tightly packed
2 1/2 cups half n’ half
2 tablespoons cornstarch
8 egg yolks
1/4 teaspoon salt
1 teaspoon vanilla extract
*Whipped Cream
*Peanut brittle


In a small bowl, combine 1/2 cup half n’ half and cornstarch.

In a medium sized sauce pan, heat up butter at medium low heat. Once it has melted, add brown sugar. Mix with a whisk and have it heat through for about 30 seconds. Add the rest of the half n’ half (2 cups). Whisk to combine. There might be a few lumps of brown sugar, but they’ll dissolve. Continue whisking until the milk is scalding hot but not boiling. Add the cornstarch slurry and mix to combine.

Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks. As you’re pouring the hot mature into the yolks, continually mix with a fork or a whisk, so the yolks get tempered and not scrambled. Once the yolks have combined with the hot milk mixture, add it back into the pot with the rest of the scalding milk.

Continuously whisk the milk and yolks mixture on medium low heat until the mixture starts to thicken. This will take some time – about 10-15 minutes. I suggest going low and slow, so the mixture doesn’t burn or curdle.

One the mixture starts looking thick at the bottom and leaves a trail from your whisk as you mix it, it’s ready to be strained through a fine holed strainer. Even though I hate taking these extra steps, this one is worth it. Just in case you scrambled the eggs a bit, it’s nice to make sure the pudding will be nice and smooth.

After straining, mix in the salt and vanilla. Divide evenly between 6 ramekins.

Top each pudding with plastic wrap. To avoid a skin on the puddings, make sure the plastic wrap is touching the pudding directly.

Let cool in the refrigerator for at least 4 hours.


I also layered and topped my butterscotch pudding with whipped cream and this addicting peanut brittle. Yes, it’s more work, but these elements add nice creamy, nutty, and salty components that results in a restaurant quality dessert.


Other Suggested Desserts

The Best Brownie Recipe

Almond and Raspberry Thumbprints

Sticky Toffee Pudding

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