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Butterscotch Pudding Recipe

American · Dessert · 25 min total

A rich, creamy, and deeply caramelized pudding that's a classic American dessert. This stovetop version uses brown sugar and butter for authentic butterscotch flavor.

Ingredients

• 1/2 cup packed dark brown sugar
• 3 tablespoons unsalted butter
• 2 cups whole milk
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 large egg yolks
• 1 teaspoon vanilla extract

Instructions

1. In a medium saucepan over medium heat, melt the butter. Add the brown sugar and stir until dissolved and bubbling, about 2 minutes.
2. Gradually whisk in 1 1/2 cups of the milk. Bring to a simmer, stirring occasionally.
3. In a small bowl, whisk together the remaining 1/2 cup milk, cornstarch, salt, and egg yolks until smooth.
4. Slowly whisk the egg mixture into the simmering milk mixture. Cook, stirring constantly, until the pudding thickens and comes to a boil, about 2-3 minutes.
5. Remove from heat and stir in the vanilla extract.
6. Pour the pudding into four serving dishes or a large bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or overnight.

Tips

• For a richer flavor, use 1 cup heavy cream and 1 cup milk instead of all milk.
• Serve with a dollop of whipped cream and a sprinkle of sea salt.
• Store covered in the refrigerator for up to 3 days.

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