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    You are here: Home / Recipes / Dessert

    Homemade Butterscotch Pudding

    Published: Mar 11, 2021 · Modified: Nov 28, 2022 by Susie Weinrich · This post may contain affiliate links. Leave a Comment

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    mason jar full of butterscotch pudding topped with whipped cream and heath candybar
    pinterest image with text

    Homemade Butterscotch Pudding is a decadent dessert made from scratch. It has a deep warm flavor, tasting similar to a salted caramel, and has a creamy texture. It is restaurant quality, made in under 20 minutes! Serve it warm topped with crushed Heath candy bars and whipped cream for an over-the-top homemade dessert!

    mason jar full of butterscotch pudding topped with whipped cream and heath candybar
    Table of Contents hide
    1 Why Make This Recipe
    2 Ingredients
    3 Step By Step Picture Instructions
    4 Serving
    5 Recipe Tips
    6 Related Recipes
    7 Did you make this recipe?!
    8 Homemade Butterscotch Pudding

    Why Make This Recipe

    • If you have a sweet tooth, this Butterscotch Pudding Recipe is going to be just what you want!
    • It is a really easy recipe that tastes like restaurant quality.
    • A butterscotch dessert is a great departure from more traditional chocolate or vanilla desserts.

    Ingredients

    Butterscotch Pudding is made with simple ingredients that come together to make something really special.

    It reminds me a lot of this Chocolate Pot de Crème Recipe!

    ingredients to make butterscotch pudding on a table with labels

    Heath Candy Bars – Totally optional garnish!! These are chocolate candy bars that are sprinkled with toffee pieces throughout. The flavor pairs perfectly with the butterscotch and adds a little texture…and chocolate!

    Evaporated Milk – make sure you buy the full fat evaporated milk, not condensed milk, and not fat-free evaporated milk!

    Evaporated milk is milk that has about 60% of the water removed. Condensed milk is a thick milk that has quite a bit of sugar added. They are not the same thing.

    Step By Step Picture Instructions

    In a bowl (or large liquid measuring cup) whisk together the evaporated milk, whole milk and egg yolks. Set aside.

    a large liquid measuring cup with milk and eggs being whisked

    In a medium sized sauce pan stir together the cornstarch, brown sugar and salt.

    a saucepan with brown sugar and cornstarch

    Place the sauce pan over medium heat and immediately pour in the milk/egg mixture. Make sure you whisk constantly so the eggs don’t curdle.

    Bring the mixture to a simmer, whisking constantly. Once it simmers it will begin to thicken…

    You will feel it get a little harder to stir and that means it is thickening. Now pull it from the heat.

    butterscotch chips and butter being melted into a liquid in a saucepan

    Add in the butter, butterscotch chips and vanilla. Stir until the butter and butterscotch chips are melted completely.

    butterscotch pudding in a saucepan

    Pour into serving cups.

    If serving immediately let it cool for at least 15 minutes and then top with whipped cream and chopped up Heath candy bars.

    Serving

    You can serve this warm right after it is cooked (highly recommended!!), or pop it in the fridge and serve it cold.

    If you choose to refrigerate it, place plastic wrap directly on the surface of the pudding so it doesn’t form a skin in the fridge.

    “Skin” is a terrible way of saying the very top layer of the pudding becomes firm, making a skin-like film over the pudding. Using the plastic wrap will prevent that.

    overhead photo over pudding cups topped with whipped cream and chocolate candy bars

    Recipe Tips

    • Make sure you purchase evaporated milk (not the fat free!), not condensed milk. They are not the same thing.
    • Keep the pudding on the heat until it is thickened. Pulling too early will result in thin pudding.
    • If you choose to refrigerate the pudding, cover it with plastic wrap, pushing it directly on the surface of the pudding.

    Related Recipes

    • Foolproof Chewy Scotcheroos Recipe
    • No-Bake Chocolate Pot de Crème
    • Butter Rum Sauce

    Susie Weinrich washing produce

    Did you make this recipe?!

    If you make this recipe I would love to hear your review. Pop down to the comment section and connect with me.

    Then sign up for our Weekly Newsletter so you never miss a new recipe!

    Rate This Recipe
    butterscotch pudding in a mason jar topped with whipped cream and chocolate

    Homemade Butterscotch Pudding

    A decadent dessert that is made from scratch. It has a warm flavor, tasting similar to a salted caramel, and has a silky and creamy texture. This is a restaurant quality dessert, made in under 20 minutes!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Cooling: 15 minutes
    Total Time: 30 minutes
    Servings: 6 people
    Calories: 395kcal
    Author: Susie Weinrich

    Equipment

    • Saucepan

    Ingredients

    • 1 can (12 oz.) evaporated milk (not fat free)
    • 1 ½ cups whole milk
    • 3 egg yolks
    • ¼ cup cornstarch
    • 1 cup brown sugar
    • ½ teaspoon kosher salt
    • 2 tablespoon butter
    • ½ cup butterscotch chips/morsels
    • 1 teaspoon vanilla

    Serving

    • whipped cream (recipe linked below) and chopped up Heath candy bar
    Prevent your screen from going dark while you are cooking!

    Instructions

    • In a bowl (or large liquid measuring cup) whisk together the evaporated milk, whole milk and egg yolks, until completely combined.
      Set aside.
    • In a medium sized sauce pan stir together the cornstarch, brown sugar and salt. Breaking up any large clumps of brown sugar.
    • Place the sauce pan over medium heat and immediately pour in the milk/egg mixture.
      Make sure you whisk constantly so the eggs don't curdle.
    • Bring the mixture to a simmer, whisking constantly. It may take a few minutes to come to a simmer.
    • Once it simmers it will begin to thicken. You will feel it get a little harder to stir and that means it is thickening.
      Pull it from the heat once it thickens up.
    • Off the heat, add in the butter, butterscotch chips and vanilla. Stir until the butter and butterscotch chips are melted completely.
    • Pour into serving cups.
    • If serving warm, let it cool for about 15 minutes, then top with whipped cream and chopped up Heath candy bars. (highly recommend serving warm!!)
    • If serving cold place plastic wrap directly on the surface of the pudding and place in the fridge for 2 hours up to 2 days.
      Pro Tip : by placing the plastic wrap directly on the pudding you will prevent a "skin" from forming on the pudding cups.

    Notes:

    Homemade Whipped Cream Recipe
     
    Recipe Tips: 
    • Make sure you purchase evaporated milk (not the fat free!), not condensed milk. They are not the same thing.
    • Keep the pudding on the heat until it is thickened. Pulling too early will result in thin pudding.
    • If you choose to refrigerate the pudding, cover it with plastic wrap, pushing it directly on the surface of the pudding.
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments
    Serving: 1serving | Calories: 395kcal | Carbohydrates: 63g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 386mg | Potassium: 318mg | Fiber: 1g | Sugar: 56g | Vitamin A: 497IU | Vitamin C: 1mg | Calcium: 265mg | Iron: 1mg

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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