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–+ servings
a small bowl of homemade butterscotch pudding.
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4.63 from 8 votes

Butterscotch Pudding For One

This rich and creamy butterscotch pudding is made from scratch with simple ingredients and no boxed mix. It’s the perfect single serving dessert with deep caramel notes and a smooth, velvety texture.
Prep Time5 minutes
Cook Time15 minutes
Chill1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: butterscotch, butterscotch pudding, pudding
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

Instructions

  • In a medium bowl, whisk together cornstarch and salt. Slowly add the milk, whisking until smooth with no lumps.
    Pro Tip: Always mix cornstarch with cold milk first. Never add it directly to a hot mixture, or it will clump.
  • Whisk the egg yolk into the cornstarch mixture and set aside.
  • In a 2-quart saucepan over medium-high heat, melt the butter. Stir in the brown sugar.
    brown sugar melting in a small saucepan.
  • Continue stirring until the sugar fully melts and becomes smooth. It may look grainy at first, just keep stirring.
    butter and sugar completely smooth and homogenized.
  • Remove the pan from heat and carefully stir in the cream. It will steam and may clump and bubble; this is normal.
    sugar seizing in a saucepan when cold cream is added.
  • Return the pan to low heat and stir until the mixture is smooth and the sugar is fully dissolved.
    A pot of caramel on the stove.
  • Off the heat, slowly whisk a little of the hot butterscotch into the egg and cornstarch mixture to warm it up.
    Gradually add more, a little at a time, whisking constantly.
    Note: This step, called tempering, prevents the egg from scrambling.
    adding hot caramel to a cornstarch slurry in a mixing bowl.
  • Pour the tempered mixture back into the saucepan. Cook over medium-high heat, stirring constantly until it boils.
    butterscotch pudding in a small saucepan cooking on the stove.
  • Once boiling, continue stirring and cook for 2 minutes to fully thicken.
    homemade butterscotch in a small saucepan cooling on a kitchen counter.
  • Remove from heat and stir in the vanilla extract. Pour the pudding into a bowl or jar.
    Pro Tip: To prevent a skin from forming, press plastic wrap directly onto the surface.
    Chill for at least 1 hour before serving.
    a small bowl of homemade butterscotch pudding.

Notes

  • Read Before You Start: Review the full recipe, including the Ingredient Notes and process photos. Everything you need is in the post to help your pudding turn out just right.
  • Use Caution with Sugar: Sugar gets very hot when melted. Use a deep saucepan and stir carefully to avoid burns or bubbling over.
  • Don’t Skip the Slurry: Mixing the cornstarch, milk, and egg yolk first ensures a smooth, lump-free pudding. Whisk until completely smooth before adding to the pot.
 
If doubling the recipe, double the ingredient amounts and use a 3-quart saucepan.

Nutrition

Serving: 1serving | Calories: 655kcal | Carbohydrates: 68g | Protein: 11g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 303mg | Sodium: 490mg | Potassium: 426mg | Fiber: 0.04g | Sugar: 64g | Vitamin A: 1766IU | Vitamin C: 0.4mg | Calcium: 336mg | Iron: 1mg

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