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three stoneware ramekins filled with butterscotch pudding topped with whipped cream

Rich and Creamy Butterscotch Pudding

Homemade Butterscotch Pudding Recipe. A very special recipe using heavy cream, brown sugar, butterscotch chips, and a splash of Scotch. Luxurious, velvet rich and an unforgettable dessert.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Servings 6
Calories 646kcal


  • 3 1/2 cups plus 1 1/2 tablespoons heavy cream
  • 2 teaspoons Scotch
  • 1 1/2 teaspoons dark brown sugar
  • 1 teaspoon water
  • 1/2 teaspoon salt
  • 5 large eggs yolks
  • 1/2 vanilla bean seeds seeds scraped from 1/2 of a vanilla pod
  • 1 cup butterscotch chips 6 ounces. Like Nestle Butterscotch Morsels from the baking aisle.
  • whipped cream, store-bought caramel sauce, and toffee bits for serving (see note)


  • Fill a medium bowl with ice water. Set a fine mesh sieve in another medium bowl; set the bowl in the ice water bath.
  • In a small skillet, combine 1 1/2 tablespoons of the cream with the Scotch, brown sugar, water and salt and cook over moderate heat just until the sugar is dissolved. Let cool slightly.
  • Put the egg yolks in a medium bowl. Whisk well.
  • In a heavy, medium saucepan, bring the remaining 3 1/2 cups of cream to a simmer with the vanilla bean seeds. Remove from the heat. I've also used 1/2 teaspoon of vanilla extract in leu of the vanilla bean seeds.
  • Add the butterscotch chips to the hot cream and let stand until melted, 2 to 3 minutes. Whisk until smooth.
  • Gradually add the hot butterscotch mixture to the egg yolks, whisking constantly. Add slowly so the eggs don't scramble.
  • Return the mixture to the saucepan and cook over low heat, stirring constantly with a heatproof rubber spatula, until thick, about 15 minutes. Do not let it boil.
  • Strain the pudding into the bowl in the ice bath. Once strained, stir in the Scotch/brown sugar mixture.
  • Pour the pudding into glasses and refrigerate until thoroughly set, at least 4 hours or overnight.
  • Serve the pudding with whipped cream and caramel sauce. Sprinkle with some toffee bits for an extra special treat. You can purchase these on the baking aisle.


Calories: 646kcal | Carbohydrates: 31g | Protein: 5g | Fat: 56g | Saturated Fat: 34g | Cholesterol: 356mg | Sodium: 365mg | Potassium: 120mg | Sugar: 24g | Vitamin A: 2285IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg