Homemade Butterscotch Pudding Recipe

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Homemade butterscotch pudding is deliciously different from the little prepackaged cups your mom lovingly stowed in your lunchbox. Deeply flavorful, rich, and creamy, this pudding is oh-so-satisfying after any meal, especially a big lunch.


Homemade Butterscotch Pudding

  • 6 large (105 grams) egg yolks
  • ¾ cup (162 grams) granulated sugar
  • 2 cups heavy cream
  • 1 cup whole milkdes
  • ¼ cup (60 grams) firmly packed dark brown sugar
  • 3 tablespoons (24 grams) cornstarch
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1½ tablespoons (21 grams or 3/16 stick) unsalted butter

Optional Garnishes:

  • Bourbon Spiked Whipped Cream
  • Mama Mintz’s Hazelnut Icebox Cookies, or Gluten-Free Icebox Cookies


  1. Place yolks in a large mixing bowl and whisk until pale in color. Set aside.
  2. Stir the granulated sugar and ¼ cup water together in a heavy, medium saucepan and place it over low heat. Cook until the sugar is dissolved, about 7 minutes. Raise the heat to medium-high and cook, watching it closely, until the sugar turns a pale golden amber color.
  3. While the sugar is cooking, whisk the cream, milk and brown sugar together in another saucepan and place it over high heat. Bring just to a boil, then remove from the heat.
  4. As soon as the caramel is golden, remove it from the heat and immediately begin to slowly drizzle in the hot cream while stirring vigorously. The mixture will bubble up and sputter. Continue to stir until all the cream has been added.
  5. Slowly whisk ¼ cup at a time of the hot cream into the eggs. Once combined, return the entire mixture to the saucepan and place over low heat. In a small bowl whisk the cornstarch with 3 tablespoons water. Add the cornstarch, vanilla and salt to the custard and bring to a simmer, stirring until it begins to thicken. Once the pudding has thickened, stir in the butter until it is completely incorporated.
  6. Strain through a fine-mesh strainer into a bowl. Cover the pudding with a layer of plastic wrap, making sure to push the plastic directly on top of the pudding to prevent a skin from forming. Cover the bowl and refrigerate until thoroughly chilled, at least 4 hours and up to 2 days.
  7. Serve with a dollop of whipped cream, spiked with bourbon if you’d like, and Mama Mintz’s Icebox cookies.

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