Butterscotch Pudding


You asked for it, you got it. Please welcome guest author Garrett McCord as he shares this outstanding butterscotch pudding recipe. ~Elise

When I was interning at Grange restaurant the most popular dessert item on the menu was the butterscotch pudding. People just loved it, and the second it came off the menu the demand for its return was so high that we would inevitably put it back on. Maybe it was a dessert you had to grow up with? Maybe it was a generational thing? Who knows? Either way, I didn’t get it. What was so darn great about butterscotch? Eventually, I decided to take one of the puddings off the cart and see what the fuss was about.

People, I get it now.

This butterscotch pudding perfectly captures that brown sugar – butter combo that’s so nostalgic and intensely satisfying. While the recipe makes four you’ll be hard pressed not to eat them all yourself. Furthermore, the recipe is easy, affordable, and utilizes very common ingredients. It’s one of those delightful little recipes that requires no effort, but makes you a dessert god in the eyes of those you serve it to. Serve with freshly whipped cream and – if you want to go the distance – butterscotch cookies.

Butterscotch Pudding Recipe

  • Yield: Serves 4


  • 2 tablespoons unsalted butter
  • 1 1/2 cups dark brown sugar
  • 1/2 teaspoon kosher salt
  • 1 1/4 cup heavy whipping cream
  • 3/4 cup whole milk
  • 3 egg yolks
  • 1 1/2 tablespoons vanilla extract


1 Preheat oven to 325°F and set a kettle of water to boil. Set four ramekins or oven-safe bowls out and a large baking dish. In a saucepan melt the butter. Once melted add the brown sugar and salt, stir until well combined. Add the cream and milk to the sugar mixture. Heat until steamy and tiny, pinprick-sized bubbles begin to show around the side of the pot and the ingredients are combined (about 170°F to 180°F). You do not want it to boil or even simmer as this will cause scalding or curdling of the milk. Remove from heat immediately.

2 Slowly, in a thin stream, pour the heated sugar-dairy mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it. Stir in the vanilla extract. Pour through a fine mesh sieve to catch any cooked bits of egg.

3 Ladle the mixture evenly into the ramekins. Place ramekins in a heavy bottomed pan and pour the hot water into the pan until the water rises halfway up the sides of the ramekins. Lightly tent the entire pan (not each individual ramekin) with some vented foil. The foil can simply be crimped on two opposite sides, it shouldn't be airtight. Bake for 45-50 minutes. Be sure to rotate the pan half way through cooking. If you shake them they will have a jell-o-like wobble. It should not ripple or move like a liquid when you shake it. Don't worry as they will set up after they cool. Chill in the fridge for a few hours before serving.

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Butterscotch pudding, once removed from Michael Procopio
Stove top butterscotch pudding by David Lebovitz

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Showing 4 of 48 Comments

  • Lauren

    I haven’t made this yet, but I wanted to throw something out there for those having trouble with their pudding separating: I often make a custard in a bain marie. Although the original recipe says (as all bain marie recipes do) that the water should go halfway up the sides of the bowl, I find that the texture of the pudding changes considerably at the water line – creamier below, denser above. As a result I now set the custard bowl in water up to the level of the custard. Yes it takes ages to bake, but it’s worth it!

  • pip

    Growing up Butterscotch Pudding was my absolute favorite! My mum would also beat the egg whites with castor sugar and add to the top before cooking. No need to tent with foil. The blend of butterscotch and meringue is so good.

  • christina

    My pudding didn’t firm up like I’d like but every bite I heard my self saying, “OMG,” it was so good. I think I’ll make it and can it to give out as Christmas presents next year.

  • Rosalind

    My pudding was firm on top but when I broke through the top, it was like caramel sauce on the bottom. Mixing the top with the bottom helped a little but it was more sauce like than pudding like. What may I have done wrong?

    Rosalind, I’m sorry to say I’ve never encountered that problem making this. I’m not quite sure, but will look into it. ~Garrett

  • Yoko


    A great and easy way you can ensure that the pudding cooks evenly:

    1. Instead of using the oven, get a large pot (preferably a dutch oven).
    2. Place the ramekins inside, and fill with enough water to go up the sides of the ramekins halfway.
    3. Take the ramekins out, and boil the water.
    4. Once the water reached boiling point, lower heat to a simmer and place covered ramekins (if you don’t have ramekin lids you can just cover them with aluminum foil) and place the lid on the pot.
    5. After 7 min, turn off the heat and leave the pot untouched for another 7 min.
    6. Remove ramekins.

    This method only lets you make 2~4 ramekins at a time, but the results are perfect every time :)

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