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Enjoy a delightful Butterscotch Pudding made just for one! This recipe creates a smooth and creamy dessert, blending the delicious flavors of butter, brown sugar, and vanilla. It’s easy to make, perfectly sized to satisfy your sweet tooth without any extra, and promises a rich, buttery taste in every spoonful.
Looking for more single serving pudding recipes? Try our creamy Vanilla Pudding, rich Chocolate Pudding, sweet and gooey Caramelized Banana Pudding, and comforting Rice Pudding. Each is a perfect treat to enjoy on your own!
Table of Contents
Why You’ll Love This Recipe
- Rich & Buttery Flavor: We use real butter and brown sugar to create a deep, butterscotch taste that’s anything but boring. A touch of vanilla adds another layer of complexity for an irresistible dessert.
- Single Serving Perfection: This recipe is made for one, so you can enjoy a perfectly portioned treat without leftovers. It’s perfect for satisfying a sweet tooth without going overboard.
- Homemade Goodness: Skip the instant pudding! Real dairy and natural flavors create a smooth texture and rich taste that pre-made options just can’t compete with.
- Comforting: There’s nothing quite like a warm bowl of homemade pudding. This recipe brings back that comforting feeling with the added decadence of butterscotch.
Single Serving Butterscotch Pudding
Butterscotch is more than just a fancy name! It’s a delicious flavoring made by simmering brown sugar and butter until it creates a rich, caramel-like sauce. This sweet and buttery combination makes butterscotch a popular ingredient in many desserts and drinks.
Perfectly Portioned Perfection
This recipe is specifically designed for one, allowing you to indulge in a warm and comforting dessert without the commitment of a larger batch. We recommend using high-quality ingredients, like real butter, rich brown sugar, and velvety cream, to ensure a smooth texture and irresistible butterscotch flavor in every bite. This single serving pudding is your go-to for a decadent dessert for one that hits all the right notes.
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Ingredients
- Cornstarch: Essential for thickening the pudding, cornstarch ensures that you achieve a lush and creamy consistency.
- Brown sugar: Gives the butterscotch its characteristic flavor. Dark brown sugar will result in a more intense flavor than light brown sugar. If you don’t have brown sugar, use our small batch brown sugar recipe to make your own.
- Salt: Just a pinch is all you need to elevate and balance the dessert’s flavors.
- Vanilla extract: Acts as a flavor booster for the pudding. In its absence, swap it out with an equal measure of maple syrup or a dash of almond extract.
- Milk: The incorporation of whole milk plays a vital role in achieving the desired creaminess in the pudding.
- Heavy cream: Opt for either heavy whipping cream or just heavy cream; both are interchangeable as they contain over 36% milk fat. If preferred, one cup of half-and-half can replace both milk and cream in the recipe. If you’ve got leftover cream from this recipe, consider using it in a Mini German Chocolate Cake, a No-Bake Cheesecake, or a Panna Cotta.
- An egg yolk: Working in tandem with cornstarch, the egg yolk aids in thickening the pudding to perfection. Don’t discard the leftover egg white; use it in one of our egg white recipes like a mini Flourless Chocolate Cake or a mini Pavlova.
- Butter: Whether you choose salted or unsalted, butter adds that final touch of richness to your butterscotch pudding.
If you have any ingredients leftover from this easy butterscotch pudding recipe, check out our Leftover Ingredients Recipe Finder.
RELATED: 15 Easy Single Serving Dessert Recipes
Recipe Variations
Looking to personalize your single serve butterscotch pudding or simply try something different? Here are some innovative options to elevate your single serving butterscotch pudding:
- Toffee Crunch Butterscotch Pudding: Want that extra crunch? Adding crushed toffee not only provides a delightful texture but also intensifies the butterscotch essence.
- Banana-Infused Butterscotch Pudding: Incorporate slices of ripe banana into your dessert for a fresh, fruity nuance that pairs exceptionally well with the creamy pudding.
- Warm Spice Butterscotch Pudding: Elevate the classic recipe by infusing your butterscotch pudding with a hint of spices like cinnamon or nutmeg. It’s a subtle yet effective way to add aromatic warmth.
- Bourbon-Infused Butterscotch Pudding: For those who fancy a dash of spirits in their sweets, a tablespoon of bourbon seamlessly blends into the pudding mix, offering a mature kick to the dessert.
Experiment with these variations to make your butterscotch pudding a unique and indulgent experience tailored just for you.
How To Make Butterscotch Pudding
These step-by-step photos and instructions help you visualize how to make a single serving of butterscotch pudding. See the recipe box below for ingredient amounts and full recipe instructions.
- Prepare Cornstarch Slurry: In a medium-sized bowl, mix cornstarch and salt. Gradually add milk, whisking until you get a smooth, lump-free mixture.
Pro Tip: To avoid clumps and ensure smooth thickening, don’t add cornstarch directly into the simmering butterscotch mix. Create a “slurry” by blending cornstarch with milk first, then pour this into the pot. This technique ensures an even distribution of cornstarch, which must be brought to a boil to fully thicken the pudding.
- Add Egg Yolk: Whisk the egg yolk into the cornstarch mixture and set the bowl aside.
- Create Butterscotch Base: Place a 2-quart saucepan on medium-high heat and melt the butter. Once melted, incorporate the brown sugar.
- Melt Brown Sugar: Initially, the brown sugar will appear grainy. Keep stirring until it fully melts and liquefies.
- Incorporate Cream: Take the saucepan off the heat and carefully stir in the cream. Steam will rise and sugar may clump; this is normal.
- Smooth Out Sugar: Put the saucepan back on low heat. Keep stirring until the sugar dissolves and the mixture smooths out.
- Combine with Slurry: Off the heat, gradually whisk the hot butterscotch into your previously set aside cornstarch mixture.
Pro Tip: The process of gradually adding hot butterscotch to the egg yolk mixture is known as tempering. This technique is crucial for preventing the egg from cooking and turning into scrambled eggs. The aim is to slowly raise the egg’s temperature to match that of the hot butterscotch. Start by whisking about a teaspoon of the hot butterscotch into the egg mixture. Next, continue to add the butterscotch in small amounts, all while consistently whisking. This ensures that the egg is gently heated and smoothly incorporated into the pudding mix. Keep that whisk moving to avoid scrambling the egg!
- Cook Combined Mixture: Pour the tempered cornstarch mixture back into the saucepan. Turn the heat to medium-high, stirring until it reaches a steady boil.
- Final Cooking Stage: Once boiling, continue to stir and cook for an additional 2 minutes.
- Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract.
- Chill Pudding: Transfer the butterscotch pudding into a bowl or glass container. Chill for at least an hour.
Pro Tip: To keep a skin from forming on top of your pudding, place a piece of plastic wrap directly onto its surface before chilling.
RELATED: Egg White Recipes
Expert Tips
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your butterscotch pudding turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Handle Sugar with Care: Even though this recipe is straightforward, melting sugar can be tricky. It gets extremely hot, so make sure you’re using a deep saucepan and taking it slow to avoid mishaps.
- Cornstarch Slurry is a Must: Don’t skip making the cornstarch slurry with milk and egg yolk. This step ensures a lump-free pudding texture. Whisk until your mixture is silky smooth before adding it to the pot.
How To Serve Butterscotch Pudding
Now that you’ve made the perfect bowl of butterscotch pudding, let’s talk about how to serve it in style.
- A Dollop of Whipped Cream: Crown your butterscotch pudding with a generous dollop of whipped cream. The light, airy texture of the cream beautifully complements the rich, dense nature of the pudding.
- A Sprinkle of Chopped Nuts: For a bit of crunch, sprinkle some chopped almonds, walnuts, or pecans over your pudding. The nutty flavors meld well with the buttery, caramel notes of butterscotch.
- Sliced Bananas or Berries: Consider layering fresh banana slices or a handful of berries like blueberries or raspberries on top. The fruit adds a fresh, tangy contrast to the pudding’s creaminess.
- Sea Salt or Pretzel Bits: A light sprinkling of sea salt or crushed pretzel bits can amplify the butterscotch flavor by adding a sweet-and-salty dynamic.
- Graham Cracker Crust Bowl: If you’re up for a little extra effort, make a mini butterscotch pie. Simply spoon the cooked butterscotch pudding over a graham cracker crust in a 10-ounce ramekin or dessert bowl.
Feel free to mix and match these suggestions or even create your own unique combinations. The goal is to make your single serving butterscotch pudding as memorable as it is delectable.
How To Store Leftover Pudding
Want to enjoy your butterscotch pudding beyond the day you make it? Follow these storage tips to keep that homemade goodness fresh and delicious:
- Cool Down First: Before doing anything else, let your pudding come to room temperature. Just make sure not to exceed the two-hour mark to minimize the risk of bacteria setting in.
- Wrap and Seal: Next, tightly cover your pudding with plastic wrap, making sure the wrap directly contacts the pudding’s surface. This step is crucial to avoid forming that dreaded ‘pudding skin.’
- Chill Out: Once you’ve wrapped it well, stash your butterscotch pudding in the fridge.
- Shelf Life: Properly stored, your butterscotch pudding will keep its authentic taste and smooth texture for up to three days in the refrigerator.
By taking these storage steps, you’re ensuring that your single serving butterscotch pudding remains a scrumptious indulgence for days to come.
Frequently Asked Questions
Butterscotch offers a multi-layered taste experience, combining the richness of caramel with a touch of saltiness and a balanced sweetness. It’s the brown sugar and butter that give butterscotch its distinctive, mouthwatering flavor.
Yes, simply double all the ingredient amounts. I recommend using a 3-quart saucepan if doubling the ingredients.
A 2-quart saucepan is the go-to size for making a single serving of butterscotch pudding. It offers ample space for the ingredients while allowing for easy stirring.
Absolutely! When you make butterscotch pudding from scratch, you can ensure that it is gluten-free, making it a suitable dessert option for those with gluten sensitivities.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this butterscotch pudding or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Butterscotch Pudding For One
Equipment
Ingredients
- ½ tablespoon cornstarch
- ⅛ teaspoon salt
- ¾ cup whole milk
- 1 large egg yolk
- 1 tablespoon salted butter
- ¼ cup brown sugar
- ¼ cup heavy cream
- ⅛ teaspoon vanilla extract
- whipped cream , optional for topping
Instructions
- In a medium-sized bowl, mix cornstarch and salt. Gradually add milk, whisking until you get a smooth, lump-free mixture.
- Whisk the egg yolk into the cornstarch mixture and set the bowl aside.
- Place a 2-quart saucepan on medium-high heat and melt the butter. Once melted, incorporate the brown sugar.
- Initially, the brown sugar will appear grainy. Keep stirring until it fully melts and liquefies.
- Take the saucepan off the heat and carefully stir in the cream. Steam will rise and sugar may clump; this is normal.
- Put the saucepan back on low heat. Keep stirring until the sugar dissolves and the mixture smooths out.
- Remove the pan from the heat and very slowly add the hot butterscotch to the bowl with the cornstarch, milk, and egg yolk and whisk.Pro Tip: The process of gradually adding hot butterscotch to the egg yolk mixture is known as tempering. This technique is crucial for preventing the egg from cooking and turning into scrambled eggs. The aim is to slowly raise the egg’s temperature to match that of the hot butterscotch. Start by whisking about a teaspoon of the hot butterscotch into the egg mixture. Next, continue to add the butterscotch in small amounts, all while consistently whisking. This ensures that the egg is gently heated and smoothly incorporated into the pudding mix. Keep that whisk moving to avoid scrambling the egg!
- Pour the tempered cornstarch mixture back into the saucepan. Turn the heat to medium-high, stirring until it reaches a steady boil.
- Once boiling, continue to stir and cook for an additional 2 minutes.
- Remove the saucepan from heat and stir in the vanilla extract.
- Transfer the butterscotch pudding into a bowl or glass container. Chill for at least an hour.
Notes
- Prep Ahead: Before you start, make sure you’ve read the entire butterscotch pudding recipe and gone over the ingredient notes. Keep all your ingredients within arm’s reach. Checking out the step-by-step photos in the post can also give you a visual guide for the process.
- Handle Sugar with Care: Even though this recipe is straightforward, melting sugar can be tricky. It gets extremely hot, so make sure you’re using a deep saucepan and taking it slow to avoid mishaps.
- Cornstarch Slurry is a Must: Don’t skip making the cornstarch slurry with milk and egg yolk. This step ensures a lump-free pudding texture. Whisk until your mixture is silky smooth before adding it to the pot.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Great recipe.
The taste was good but it turned out really grainy. What did I do wrong?
The graininess in your butterscotch pudding likely stems from the brown sugar not fully dissolving. It’s crucial to allow the brown sugar to melt completely and integrate smoothly with the other ingredients, as illustrated in Step 4 of the recipe photos. Next time, ensure the sugar has melted entirely before moving on to the next step for a creamier texture. Thanks for trying the recipe, and I hope your next batch turns out perfectly silky!
I doubled the recipe and it turned out great! I found myself wishing for more sweetness, can I add in some white sugar with the brown?
Hi Marie, I haven’t tested this pudding recipe with more sugar but I suggest you try it.
I made this for my husband, but it turned rubbery and was almost completely solid after I stuck it in the fridge. Did I overcook it?
Hi Heather,
That’s frustrating, I’m sorry your pudding didn’t turn out as planned. It is possible that it was overcooked. If you try this recipe again, keep a close eye on the time. Also, make sure that the cornstarch “slurry” is well mixed and that no lumps remain. This should also help. Please keep me posted.
Joanie
I usually just make a classic chocolate pudding but this looks so wonderful and would be a wonderful change!