Erin’s Recipe Rundown
Confession time! Snack Pack pudding cups were the highlight of lunch when I was younger. If I really wanted to go all out, I’d add a dollop of Reddi-wip. Total perfection!
This butterscotch pudding is an ode to those elementary school days, but infinitely better. It’s a grown-up, homemade version that’s nostalgic and elevated!
Why you’ll love it: This silky-smooth pudding is creamy, comforting, and full of deep, caramelly butterscotch flavor. Not only is it a crowd-pleasing dessert that works year-round, but it’s also a great make-ahead dessert for dinner parties or holidays!
Top Tip: The key is to not rush the cooking process! Cooking the custard slowly over medium-low heat helps the texture and develops the rich butterscotch flavor.
You may also like these other gluten-free pudding recipes, like gluten-free chocolate pudding, gluten-free banana pudding, pumpkin rice pudding, gluten-free sticky toffee pudding cake, and gluten-free coconut cream pie.
xoxo erin
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this butterscotch pudding. Jump to the recipe card below for the exact measurements.
- Dark brown sugar: Don’t swap it for light brown! It’s essential for the deepest, most authentic butterscotch flavor.
- Egg yolks: Using just the yolk specifically is key to creating a rich custard.
- Butter: Slowly stirring the butter in at the end gives the pudding a glossy finish and extra creaminess.
- Whole milk: Using whole milk creates a smooth texture without requiring heavy cream.
How to Make Butterscotch Pudding
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
I highly recommend using a heavy-bottomed saucepan to avoid scorching the sugar! In the saucepan, combine the milk, brown sugar, and salt. It needs to simmer until all of the brown sugar is dissolved and the mixture is warm.
This recipe is naturally gluten-free thanks to the cornstarch! In a separate bowl, whisk the egg yolks and cornstarch together.
Don’t skip tempering the eggs! This, along with whisking constantly, keeps them from scrambling and gives you that dreamy, custard-like texture.
Once the mixture is smooth, it can go back in the saucepan with the rest of the milk mixture. It needs to come to a gentle boil and then cook until thick. Still whisking constantly! It’s done when the pudding coats the back of a spoon.
Once it’s removed from the heat, stir in the butter and vanilla for that rich, smooth finish. Pour the pudding in a bowl and place plastic wrap directly on the surface to prevent a skin from forming on the top!
You’ll want to let it cool to room temperature before refrigerating for another 2 hours. It will thicken and set in the fridge!
Customize the pudding with your favorite toppings, such as whipped cream, flaky sea salt, or chopped toffee bits. Bonus points for presentation and flavor!
Best Butterscotch Pudding Recipe (No Box Mix Needed!)
Ingredients
- 5 large egg yolks
- 2 tablespoons cornstarch
- 2½ cups (600ml) whole milk
- ¾ cup (159g) dark brown sugar
- ½ teaspoon kosher salt
- 3 tablespoons butter cut into 3 pieces, cold
- 2 teaspoons vanilla extract
Instructions
- In a heavy-bottomed medium saucepan over medium heat, whisk together the milk, brown sugar, and salt. Simmer until the brown sugar is dissolved and the mixture is warm.
- In a medium bowl, whisk together the egg yolks and cornstarch until smooth. While whisking constantly, ladle in about ½ cup of the warm milk mixture to temper the eggs. Continue ladling in another 1–2 scoops of warm milk and whisk until smooth.
- Pour the tempered egg mixture into the saucepan with the remaining milk mixture, whisking constantly. Continue to whisk until the mixture comes to a gentle boil. Once the mixture bubbles, whisk and cook for another 2 minutes, until thick.
- Remove from the heat and mix in the butter and vanilla until melted and smooth. Pour the pudding into a bowl, then place plastic wrap directly on the surface of the pudding. Let cool to room temperature, then refrigerate for 2 hours, until set.
You provide really great recipes.
A question on tis one – can I make it dairy free with almond milk?
Hi Barbara, we haven’t tried this one dairy-free though it may be possible. Canned full-fat coconut milk will give you a creamier texture (closer to whole milk texture than almond milk). And then you could replace the butter with dairy-free butter or coconut oil. The taste and texture will be a little different dairy-free, but it’s definitely worth a try! We’d love to hear how it goes!
Always excellent!
We’re so pleased you enjoyed the new recipe! Thank you for your positive feedback, Jane!