Introduction
Nothing brings back comforting memories quite like a bowl of Old-Fashioned Creamy Butterscotch Pudding. Rich, silky, and deeply flavored with brown sugar and butter, this classic dessert is the kind grandma stirred slowly on the stovetop while the whole kitchen smelled warm and sweet. Made from scratch with simple pantry ingredients, this pudding is miles better than anything from a box.
Serve it warm or chilled, topped with whipped cream, and you’ve got a timeless dessert that never goes out of style.
Why You’ll Love This Recipe
- Ultra-creamy, smooth texture
- Deep, authentic butterscotch flavor
- Made without boxed mixes
- Ready in under 30 minutes
- Perfect warm or cold
Ingredients
- ½ cup brown sugar (packed)
- 2 tablespoons unsalted butter
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 2 cups whole milk
- 1 large egg yolk
- 1 teaspoon vanilla extract
Optional Toppings
- Whipped cream
- Crushed vanilla wafers
- Butterscotch chips
- Chopped nuts
Instructions
- In a medium saucepan, melt butter over medium heat.
- Add brown sugar and stir until dissolved and bubbly (about 1–2 minutes).
- Whisk in cornstarch and salt.
- Gradually pour in milk, whisking constantly to avoid lumps.
- Cook, stirring continuously, until the mixture thickens (5–7 minutes).
- In a small bowl, whisk egg yolk. Slowly add a few spoonfuls of hot pudding into the yolk to temper it.
- Pour the egg mixture back into the saucepan, stirring constantly.
- Cook for another 1–2 minutes until thick and glossy.
- Remove from heat and stir in vanilla extract.
- Spoon into serving bowls. Serve warm or refrigerate until chilled.
Tips for the Creamiest Pudding
- Stir constantly to prevent scorching
- Use whole milk for best richness
- Don’t rush the thickening process
- For extra depth, use dark brown sugar
Storage & Make-Ahead
- Refrigerate covered for up to 4 days
- Press plastic wrap directly on the surface to prevent skin
- Stir gently before serving
Frequently Asked Questions
Can I make this without eggs?
Yes, you can omit the egg yolk—just increase cornstarch to 2½ tablespoons.
Why isn’t my pudding thick?
It will thicken more as it cools. Make sure it bubbles slightly while cooking.
Can I freeze butterscotch pudding?
Freezing isn’t recommended—it can affect the creamy texture.
Conclusion
This Old-Fashioned Creamy Butterscotch Pudding is proof that the simplest desserts are often the best. Smooth, rich, and full of homemade charm, it’s the perfect comfort dessert for any season. One spoonful, and you’ll taste why this classic has been loved for generations.