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!
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!
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.
In a medium sized sauce pan stir together the cornstarch, brown sugar and salt.
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.
Add in the butter, butterscotch chips and vanilla. Stir until the butter and butterscotch chips are melted completely.
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.
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.
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Homemade Butterscotch Pudding
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
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.
Recipe Tips and Notes:
- 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.
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