Easy Butterscotch Pudding

This Easy Butterscotch Pudding has the warm and homey flavor of traditional butterscotch pudding but made more simply. It’s a terrific way to use up butterscotch morsels!

Butterscotch pudding is nostalgic and classic. When I’m looking to switch up the usual chocolate or vanilla pudding flavors, it is a delicious alternative.

In my stockpile of pantry items there is an abundance of butterscotch morsels that have been there for quite some time. I thought it was the perfect opportunity to share a pudding recipe with you. With that being said, they are not typically used in homemade butterscotch pudding. 

Traditionally, the pudding starts out with brown sugar which is caramelized on the stovetop. Cornstarch is used as a thickener. Other ingredients include milk and/or cream, egg yolks, butter, and vanilla extract. Usually the egg yolks are tempered first. All that means is they are beaten with some of the hot milk mixture prior to incorporating into the pudding. This tempering prevents the eggs from curdling. 

This pudding recipe is a bit more simplified. There is no need to caramelize the brown sugar as the butterscotch provides all the same flavor. There is no need to temper the egg yolks. Beaten egg yolks are added to the cold pan with milk and are heated up together. As long as the mixture is whisked constantly, curdling is not an issue. Besides, the pudding is strained through a fine mesh sieve, which filters out any lumps.

Recipe highlights:

• Add milk, egg yolk, and cornstarch into a medium heavy bottom pan on medium heat.
• Whisk constantly until milk is hot but not boiling.
• Remove from heat. Add butterscotch morsels and salt.
• Whisk until smooth.
• Increase heat to medium high, whisking constantly until the pudding bubbles and thickens.
• Remove from heat. Stir in vanilla extract.
• Strain pudding through a fine mesh sieve to remove any lumps.
• Pour into 4 individual size cups.
• Cover lightly with plastic wrap to prevent a layer of skin from developing. Chill.

The pudding is perfect served as is or with a dollop of whipped cream. To make this simple dessert feel fancy, I top it with a layer of chocolate butterscotch topping and a garnishing of chopped nuts. And it’s easy peasy too!

How to make the topping:

• Microwave 1/3 cup chocolate chips and 1/3 cup butterscotch morsels, and 3 tablespoons milk for 30 seconds. 
• Whisk to smooth out most of the mixture.
• Microwave for and additional 20 second interval. Whisk smooth.
• Microwave another 20 second interval, if needed to a obtain a smooth consistency.
• Serve over pudding.

This recipes makes four servings but could easily be halved or double. It keeps well up to three days, refrigerated. 

The next time you have some butterscotch, give this a try!!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• A saucepan—this one is 2-quart stainless steel, has a cool grip handle, and comes with a lid. It is oven safe up to 550° F and is broiler safe.
• Metal wire whisk. This one is sturdy and dishwasher safe.
• Strainer for removing lumps.

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