Easy Butterscotch Pudding

This simple Butterscotch Pudding captures the warm, homey flavor of traditional butterscotch pudding while being easier to prepare. It’s a great way to use up butterscotch morsels!

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

In my pantry stockpile, there is an abundance of butterscotch morsels that have been forgotten and left unused. It was the perfect opportunity to share a shortcut pudding recipe with you. Why is it a shortcut? That’s because butterscotch morsels are not used in a traditional butterscotch pudding recipe. The morsels make the recipe quicker and easier.

Traditionally, the pudding begins with brown sugar, which is caramelized on the stovetop. Cornstarch is used as a thickening agent. Other ingredients include milk and/or cream, egg yolks, butter, and vanilla extract. The eggs must be tempered, which means beating them with some of the hot milk mixture before adding them to the pudding. This process helps prevent the eggs from curdling.

This pudding recipe is a bit simpler. 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 heated together. Curdling is not an issue as long as the mixture is constantly whisked. Besides, the pudding is strained through a fine mesh sieve, which filters out any lumps.

Recipe highlights:

• Add milk, egg yolk, and cornstarch to a medium-heavy-bottomed pan over 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 the 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 garnish it with chopped nuts. And it’s easy peasy too!

How to make the topping:

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

This recipe makes four servings but could easily be halved or doubled. It keeps well for 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 broiler-safe.
• Metal wire whisk. This one is sturdy and dishwasher-safe.
• Strainer for removing lumps.

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