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Butterscotch Pudding

Homemade butterscotch pudding with whipped cream is one of our new favorite easy desserts to whip up 

Course Dessert
Prep Time 15 minutes
Servings 4


  • 2 tbsp plus 2 tsp cornstarch
  • ½ tsp sea salt
  • ½ cup packed dark brown sugar
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • 1 tsp vanilla extract or ½ vanilla bean, split and scraped
  • 2 tbsp unsalted butter, in several pieces
  • whipped cream
  • flaky salt (optional)


  1. In medium saucepan, whisk together cornstarch, salt and sugar.

  2. Add in the whole milk, heavy cream and vanilla and bring to a boil over medium heat, whisking frequently.

  3. While whisking, make sure to scrape the bottom of the pan as well as the corners.

  4. When you see gloopy bubbles, reduce the heat to medium low, maintain a simmer and continue cooking for one minute.  Pudding should be the consistency of a loose yogurt or warm caramel sauce. 

  5. Turn off the heat, and whisk in the butter.

  6. Scoop the pudding into 4 ramekins/small bowls/cups.  Place in refrigerator for 1 ½ hours.  Remove from fridge and add whipped cream.  You can also add flaky salt or toffee bits, if desired.  SO good.