Silky smooth and not-too-sweet, this simple butterscotch pudding recipe is the low-lift dessert you didn't know you needed in your life. It hits all the salty sweet brown sugar notes of your favorite childhood treat and only takes 15 minutes of active time to make.
Few things are more comforting to me than pudding, whether it's classic chocolate pudding, spiced pumpkin pudding, or this silky eggless butterscotch pudding. I even devoted a whole chapter of my cookbook to Custards & Puddings! If it's sweet, creamy, and you can eat it with a spoon right out of the fridge, I'm in.
Just making pudding is soothing: standing at the stove, stirring round and round the pot as the aromas of vanilla and butter waft through the air. Don't forget to lick the spatula – fresh, warm, homemade butterscotch pudding is especially addictive.
I originally shared this recipe in 2011 and I've made it dozens of times since then. It uses a handful of ingredients I almost always have on hand, it's fast and easy to make, and it's a great way to use up extra milk.
Butterscotch Pudding Without Eggs
My butterscotch pudding obsession began back in 2011 when I tried a recipe from a favorite author. The recipe contained eggs, and when I brought it to a simmer as directed, the eggs sort of scrambled and the pudding turned grainy. The trouble is that you have to simmer pudding for a minute or two to cook the starch, but that cooking time overheats the eggs, which curdle into little eggy bits and mar your perfectly smooth pudding.
After reading through dozens of different recipes, I experimented with several combinations of ingredients and ratios. Some used eggs (whole or just the yolks) while others didn't. Others added the butter at the beginning, while some whisked it in at the end. Some added vanilla bean or booze for extra flavor.
The recipe I ended up preferring came from Gourmet and was eggless. Just milk, cream, brown sugar, cornstarch, butter, vanilla, and salt. It turned out a softly-set pudding with no worry of overcooked eggs. The flavors came through clear as a bell without being muted by eggs. This recipe got mixed reviews; some felt it was bland while others thought it tasted starchy or overcooked.
I boosted the flavors by adding vanilla bean and upping the salt, and increased the cooking time to thoroughly cook the cornstarch and deepen the brown sugar flavor. And it was the tastiest version yet; still a favorite in the Bojon kitchen many years later.
This pudding can be made dairy-free & vegan too!
Since this pudding is already eggless, I tested a version made with plant milk that works beautifully. Find this variation in the recipe notes below.
Ingredients & Substitution Suggestions
Just a handful ingredients you probably already have on hand make luscious butterscotch pudding.
- Dark brown sugar lends deep caramel notes. I prefer organic dark brown sugar, which is rich in molasses. Recently I've been using coconut sugar for a refined sugar-free option. Other sugars you could try are date sugar, muscovado sugar, and panela.
- Cornstarch thickens the pudding without the use of eggs, which makes the texture silky smooth.
- Salt sharpens the flavor and is very necessary! I use fine sea salt in the pudding, and sometimes top the finished bowls with a pinch of flaky salt such as Maldon.
- Vanilla adds lovely flavor. I like to add half of a vanilla bean, split lengthwise and scraped, to the pudding while it cooks. Alternatively, whisk in 1/2 teaspoon vanilla paste or extract along with the butter.
- Milk and cream give the pudding body and richness. You can also use half-and-half (light cream) in place of both, but the pudding will be quite thick. For a vegan option, use equal parts plant milk (such as almond or cashew milk) and canned full-fat coconut milk.
- Butter finishes the pudding, adding richness and giving it a soft set. Plant butter works beautifully in the vegan option – I prefer Miyoko's. You can reduce the salt a bit if your butter is salty, as plant butters often are.
15-Minute Stovetop Method
This pudding recipe is stupid easy to make on the stove in just a few steps.
How to prevent pudding skin?
Pudding can form a "skin" on top from the proteins in the dairy solidifying, which some folks find unappealing. To prevent this, many recipes suggest covering the hot pudding with plastic wrap pressed directly to the surface of the pudding. But this is gross to me and makes me worry about microplastics in my lovely dessert.
What I do is simply cover the puddings loosely while they're still warm, either with jar lids if you're setting it in jars, or with a piece of beeswax wrap or a small plate if setting it in mugs. As the pudding cools, condensation prevents any pesky skin from forming.
What goes with butterscotch pudding?
I love this pudding plain, straight from the fridge. But if you want to gussy it up, here are some other topping suggestions:
- softly whipped cream or a dollop of whipped crème fraiche
- flaky salt such as Malden
- chocolate curls or chocolate shavings
- toasted chopped nuts, such as pecans
- a drizzle of butterscotch sauce
Comfort Food Heaven
Dip your spoon into a cup of softly set homemade pudding laced with the flavors of molassesy brown sugar, vanilla bean, and a good hit of salt. A plume of whipped cream or thick coconut yogurt rounds out the flavors beautifully. Add a pinch of flaky salt or a drizzle of butterscotch sauce if you like and revel in cozy dessert goodness.
Bojon appétit, my sweets! If you make this, I’d love to know. Please leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.
15-Minute Stovetop Butterscotch Pudding (no eggs!)
Print Recipe Pin RecipeIngredients
- 2 tablespoons plus 2 teaspoons (21 g) cornstarch
- ½ teaspoon fine or kosher sea salt
- ½ cup (100 g) packed dark brown sugar (or 70 g coconut sugar)
- 1 ½ cups (350 ml) whole milk (see note for dairy-free option)
- ½ cup (120 ml) heavy cream (see note for dairy-free option)
- ½ vanilla bean, split and scraped (or 1/2 teaspoon vanilla paste or extract, added with the butter)
- 2 tablespoons (28 g) unsalted butter (or plant butter)
- unsweetened whipped cream, for serving (optional)
- flaky salt, such as Maldon (optional)
Instructions
- In a medium saucepan, whisk together the cornstarch, salt, and sugar.
- Add the milk, cream and vanilla bean and scrapings (if using) and bring to a boil over medium heat, whisking frequently (you will have to stop whisking to verify that it is boiling; there will be fat bubbles that pop gloopily). While you whisk, make sure to scrape the entire bottom of the pot, including the corners. When you see the gloopy bubbles, reduce the heat to medium-low to maintain a simmer and continue cooking for 1 1/2 minutes (set a timer). The pudding should be the texture of a loose yogurt, or warm caramel sauce.
- Turn off the heat and whisk in the butter (and vanilla paste/extract, if using).
- Fish out the vanilla pod (or strain the pudding into a measuring pitcher if at all lumpy) and divide the pudding between 4 heat. (You can rinse the vanilla pod, let it dry, and stick it in a bottle of booze or a jar of sugar, if you like.)
- Pudding skin is an area of some disagreement, with supporters of either side, pro-skin and anti-skin, debating their points heatedly. As for me, I just cover the cups loosely with beeswax wrap or plastic wrap (not pressed onto the surface of the pudding) and mine don't form a skin.
- Chill the puddings until cold and set, at least 1 1/2 hours or up to 4 days. Serve with a dollop of whipped cream and a few flecks of flaky salt.
Anonymous says
The BEST pudding I have ever had. I am so lucky to be related to you my gifted talented sister!!!
Alanna says
Thanks, my sister, and back atcha!
Rachel says
I immediately made this after I saw your post. So easy and so tasty! Thanks!
Alanna says
Yes, it's rather too easy and tasty for my own good. ;)
Jessa says
Yeah, this one's a winner for sure. If I hadn't just made about a gallon of tapioca (and used up most of the milk in the process), I'd be making this tonight!
Yum!
Anonymous says
I made this after yet another failed butterscotch pudding that turned out grainy and watery.
It turned out perfectly!
Anyone having trouble making pudding should try this recipe.
It has the creamy, smooth texture that we all want in a pudding.
Thanks!
Alanna says
Yay! I'm so glad it solved your butterscotch problems! Thanks a bundle for commenting. :)
Anonymous says
Best butterscotch pudding I've ever had, and so simple!!
Alanna says
Yay! I'm SO glad you liked it - I feel the same way. :)
Anonymous says
I have a hard time finding dark brown sugar sometimes. Will this work with light brown sugar? I always prefer dark brown sugar for everything, but I currently have light brown sugar. :(
Alanna says
Yes, light brown will work fine, the pudding will just have a milder flavor. If you have any dark molasses, you could add a drop or two. Let me know how you like it. :)
Anonymous says
Thank you for this recipe. I basically just drank it all before it cooled. I can't have dairy so made it with a coconut milk beverage and subbed the coconut milk creamer for the cream and it worked really well. It's delicious!
Alanna says
Ha! I can't say I blame you. ;) So glad to know that coconut milk and creamer can be subbed - thanks!
O says
This recipe is so simple, it's making me anxious :) You don't melt the sugar to make a caramel before adding the milk? Basically just stirring the sugar with the cornstarch, and them adding the milk and cream before turning up the heat?
Alanna says
Yup! Super easy and good. Don't be anxious!
FatJunie says
Oh thank you for posting this recipe! I also tried the David Lebovitz version. I was suspicious of his use of whole eggs -- normally would use just yolks in pudding/custard. Texture was indeed grainy and flavor was rather bland -- disappointment! (If you want a great DL recipe, try his no recipe cherry jam -- it is To Die For!)
Found your post by typing in GRAINY butterscotch pudding. I think you correctly identified the problem, and the fix. My mom's scrumptious banana pudding recipe calls for butter at the end, like you recommend.
Made two batches of your recipe this morning -- to top a cheesecake dessert for Thanksgiving -- and PERFECTION! Beautiful vanilla specks, lovely texture, and rich butterscotch flavor. THANK YOU!!!
Karen says
Oh my goodness this is wonderful. Found this yesterday and made it for dessert tonight. A few months ago I made butterscotch pudding from a recipe book I have used for 53 years. First time it was great but only the first time. Then no matter how careful I was it went grainy every time and I finally gave up on it
I licked the spoon and nearly swooned. Wonderful butterscotch flavour and a silky texture. The ease of making was a huge bonus. Thank you so much for sharing this technique!
Erin says
Have to echo everyone else--tried a few butterscotch pudding recipes and always got grainy kind of gross pudding that my husband would still try to eat while saying "it's not SO bad..." But this? Is delicious and looks like pudding! And I couldn't believe how easy it was. Thank you!
Alanna says
Yay! So glad you liked it!
Lindy says
Have you tried doubling this recipe?
Alanna says
Pretty sure I have and that it works great!
Alanna says
Fellow Alanna, haha!
I've been working my way through your Alternative Baker cookbook and today I was looking for a pudding recipe. This recipe was just hanging out at the bottom of my pinterest recipe board and I had never tried it. After trying your Chestnut Brownies and Chocolate, pear and rosemary tea cakes, I cannot wait to try this. It looks so simple. I'm going to make it in little jars so that they're like pudding cups.
Alanna says
Aw, it's always a joy to meet a fellow Alanna! I'm so glad you're enjoying the recipes in Alternative Baker! I make those brownies all the time too. This butterscotch pudding is an old favorite - I make it whenever I have milk that needs to be used up. Please let me know how you like it! It's also the base of the banana pudding in the book, and I've used it in a banana tart on the blog, and there's a spiced pumpkin version here too. I'll make a note of those in this post!
Reland says
OMG!!! I also searched for 'grainy pudding problems' and found your recipe. I now make it about every 2 weeks! It is so easy and when I am hankering for something sweet, I just whip up a batch. I have also made butterscotch pies from this recipe. Everyone who has had it loves it and one of my kids asked if they could have a birthday butterscotch pie instead of a cake.
So..... I think I read where you adapted it a bit to make chocolate pudding but I can't seem to find it. Could you post it again? Thanks!!!
Alanna says
Hi Reland! Aw, I'm so glad you all love this pudding recipe! Thanks a million for the sweet note! I'm not remembering having made it into a chocolate pudding (at least, not successfully enough to have written it down) but I'll work on it! :) The pumpkin version is pretty dreamy though!
Amy says
Can this be made ahead and frozen, then thawed?
Alanna says
I think that would affect the texture negatively and make it grainy, so I wouldn't recommend it. You might to better making my banana butterscotch ice cream. ;)
Amanda says
Hi there, this recipe sounds great, thank you for sharing! Have you ever tried making a butterscotch mousse? Im asking because I would love to fill a tart, or do you think this recipe wouldn't work well for this. Also, if I wanted to add some chocolate would you recommend white or milk chocolate or none. Haha so many questions in my head :)
Alanna says
Hi Amanda! Thanks for all the questions! To fill a tart, you can just add a little more cornstarch and it will thicken the filling right up. I did that in this tart recipe, and there's one in my cookbook also. :) If you add in chocolate, I would probably try bittersweet since I think milk or white could make the pudding too sweet. Chocolate will also make the pudding much firmer when chilled, so you may need to add extra dairy or decrease the cornstarch. Let me know what you try!
Amanda says
Thank you! I will make sure to post a picture of my final dessert! And of course I’m going to buy your cook book! Thank you!!!
drl says
have you made Butterscotch pudding with eggs and then tried this without the eggs? what are the differences in taste and texture?
Alanna says
I have - I found the version with eggs to become grainy because you have to boil the mixture to cook the starches, so I prefer no eggs.
jd says
Can I use coconut milk instead of heavy cream?
Alanna says
That's a great question! I've never tried but I think it might? Please let me know if you experiment.
Sondi says
I think I overcooked this recipe - it congealed and ended up quite rubbery. Any chance there is a way I could salvage it? The flavour was amazing. Do you think reheating would help? Adding more liquid? Blending?
Alanna says
Oh no, I'm so sorry that happened! Yes I think you could try warming the pudding to loosen it up, then adding more milk and maybe more sugar if you feel it needs it. Did you set a timer when it came to a simmer?
Sondi says
Oh, it was definitely my fault - it didn't seem set enough after a minute and a half so I cooked it at least another two minutes. Next time I will stick to the 90 seconds, as I know now it will firm up after cooling! I used coconut milk for this and highly recommend it as I think it really enhanced the butterscotch flavour.
Alanna says
Ah that's good to know! I'll add a note to the recipe about how the pudding will be soft at first. Appreciate the feedback. So glad you loved the flavor! I agree - big fan of the coconut here. Let me know if you make it again, how it works with the shorter cooking time!
Anna+Lai says
I made this with unsweetened macadamia milk and cream. And used tapioca starch instead of cornstarch. While the flavor is 5 star, the texture turned out a little too loose and goopy. I could see someone with texture issues not liking this. Next time I will just use cornstarch or add more tapioca starch. But the ease of the recipe is definite noteworthy! 5 mins!
Alanna says
Hi Anna! Yes it's true - tapioca gives it a more viscous texture. I prefer corn starch myself, but wanted to give an option in case folks are allergic to corn. I'll add a note to that effect! Thanks a bunch for trying the recipe and for the feedback.
Asha says
This pudding was AMAZING! I made it on a whim after my mom said something about wanting butterscotch pudding. It was already late when I made it, so all but one got devoured right away (but that's okay, because I prefer pudding warm. I know, I'm weird....)
The flaky salt on top is a must. Now that I'm typing this, I think I need to make more tonight....
Alanna says
I totally agree re: warm pudding. Licking the pot is always the best part! Thanks so much for trying this recipe and for the kind review.
Veronica says
This is delicious, and I appreciate the easy directions. I used soy milk and canned coconut milk and it tastes great. Butterscotch pie will be in my future! Thank you!
Alanna Taylor-Tobin says
Yay, so glad you enjoyed the pudding - one of my very favorites!
Mary Smith says
Hello, if I chill these in heavy custard cups, will they turn out easily into prettier dishes? Will they stick? Thanks!
Alanna Taylor-Tobin says
Hm, that's a great question. I don't think these would be firm enough to turn out into a serving dish, like one would do with a panna cotta, but I haven't tried it myself. Please let me know if you experiment!
Nicole Nowlan says
Thank you for sharing this recipe...wow! Delicious 🤗
Alanna Taylor-Tobin says
Yay, so glad you liked it!