Butterscotch pudding is one of those desserts that sounds old-fashioned until you make it from scratch and realize it's actual perfection. This version is inspired by an Italian budino - a silky, thick set pudding served in individual cups that feels like something you'd order at a nice restaurant. Deep butterscotch flavor, an ultra-smooth texture, and a homemade salted butterscotch caramel on top (with a touch of whiskey for good measure).
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“It’s just the best pudding you’ll ever have in your whole life. It feels very luxurious.”
- My husband 😋
I've always had a soft spot for individual desserts. There's something about being handed your very own little cup or dish that feels extra special. That's what we love about a budino - a silky, dense, Italian-style pudding - and why it's the perfect dessert to bring to the table (literally).
I recreated this in honor of the butterscotch budino at Luca, which I'll never skip (and won't share, either).
I'm sorry, but the salted butterscotch sauce isn't optional 😉. It takes about 10 minutes to make and turns this from a great pudding into something genuinely memorable (especially with the hint of whiskey).
If you love the combination of salty and sweet, my salted bourbon caramels give you that same fix in a totally different form.
Looking for more no-stress, make-ahead desserts? My dark chocolate pots de creme follow a similar serve-in-individual-cups approach and are just as dinner-party-ready.
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Why We Love It!
- Make-ahead friendly - The pudding needs at least 4 hours to set in the fridge, which means you can (and should!) make it the day before. It's one less thing to think about when you're hosting.
- Individually served - Spooned into their own little cups or ramekins, these are ready to serve straight from the fridge.
- Deep, real butterscotch flavor - This is made with dark brown sugar and salted butter cooked down together, so the flavor is rich and complex in a way that boxed pudding just doesn’t get quite right.
- Two-in-one dessert - You get a thick, luxurious pudding AND a homemade salted butterscotch caramel.
Ingredients
- Dark brown sugar - Use dark brown sugar, not light. The higher molasses content is what gives butterscotch its deep, almost caramel-like flavor. It matters here.
- Salted butter - Used in both the pudding and the sauce. The salt in the butter adds to that classic butterscotch flavor throughout.
- Cornstarch - This helps to thicken the pudding (alongside the egg yolks). Make sure lump-free before whisking it in.
- Heavy whipping cream and whole milk - You need both. The cream adds richness and that silky texture, while the milk keeps it from being too heavy.
- Egg yolks - These add richness and thicken the pudding. Save the whites for some mini pavlovas or meringue pie!
- Whiskey - Just one tablespoon goes into the butterscotch sauce and it adds a subtle warmth that makes the sauce taste more complex. You can totally skip it if you don't want it!
- Flaky sea salt - This you can't skip. It's the contrast that makes the whole thing pop.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Use bourbon or omit the alcohol completely.
- Add a pinch of cinnamon for a subtle warm spice note.
- Top it with a dollop of whipped cream and toasted pecans.
- Make it into a layered dessert by adding crushed cookies (Biscoff cookies would be great) and whipped cream!
📸 Step By Step Overview
This is a quick visual overview. See the recipe card for full, detailed instructions.
- Step 1: Melt the butter and brown sugar together, then whisk in the cornstarch.
- Step 2: Slowly whisk in the milk and cream until smooth.
Pro tip
Sugar seizing
The sugar in the pudding may seize up into chunks if the milk and cream are too cold. Don't worry, just keep whisking on low until it melts and fully combines.
- Step 3: Whisk in a ladleful of hot liquid to the egg yolks to temper the eggs.
- Step 4: Add the egg yolk mixture to the pot, then cook until thickened. Add the vanilla.
- Step 5: Pass through a fine mesh sieve to remove any lumps.
- Step 6: Spoon into jars, cups, or ramekins. Chill for at least 4 hours.
- Step 7: Simmer the butter, brown sugar, and cream for 5-ish minutes, then add vanilla, whiskey, and flaky salt. Cool to room temp.
- Step 8: Add a heaping tablespoon to the top of each fully chilled budino. Give a good sprinkle of flaky salt on top before serving.
Tips for Success
- Use a heavy bottomed pot so the mixture heats evenly and doesn't scorch on th ebottom.
- Stream the hot milk into the yolks slowly and whisk the whole time. If you skip (or rush) this step, you'll get a lumpy, scrambly pudding.
- Straining the pudding is optional, but if you want that ultra-smooth texture, don't skip it.
- Cool the caramel to room temperature before spooning it into the set budinos. If it's too hot, it will melt the top of the pudding.
- They need at least 4 hours to set, but it's better to give them a full overnight if you can.
- Add the flaky salt at the very last minute before serving. It will melt into the caramel if you add it too early.
Testing Notes
- I wanted this to be a thicker, richer texture than American-style pudding, so I started with a mixture of egg yolks and cornstarch to find the balance.
- In the first test, I felt like there was too much cornstarch, and it wasn't as smooth as I wanted. To fix this, I decreased the cornstarch and increased the egg yolk. This solved that for me!
- The butterscotch caramel was flat without the flaky sea salt mixed in, so flaky salt is needed in both the sauce and for finishing.
Common Questions
Yes! Just leave it out. The butterscotch caramel is still delicious without it.
This usually happens if the cornstarch wasn't fully whisked in before adding the dairy, if the egg yolks were added too quickly, or it was cooked too long or too high and scrambled. Straining the finished pudding through a sieve fixes most lumpiness issues!
You can, but the flavor will be noticeably lighter and less complex. Dark brown sugar is what gives butterscotch pudding its deep, almost molasses-forward flavor.
The budino can be made up to 3 days ahead. The sauce can also be made ahead and stored in the fridge - just warm it slightly before spooning it over the pudding.
Storage
The set pudding (without the sauce) can be stored uncovered in the fridge for up to 3 days. Once you add the butterscotch sauce, cover them loosely with plastic wrap and store in the fridge for up to 2 days. Only add the flaky salt topping before serving, otherwise it will melt into the caramel.
The butterscotch sauce stores separately in a sealed jar or container in the fridge for up to 2 weeks. Warm it gently in the microwave in short bursts, stirring between each, until it's pourable again.
More Individual Desserts
General Tid Bits
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
📖Recipe
Salted Butterscotch Pudding
Equipment
- Medium saucepan with a heavy bottom
- Whisk
- 6-8 cups, jars, ramekins, etc.
Ingredients
Butterscotch Pudding
- ¼ cup salted butter
- 1 cup dark brown sugar packed
- 3 tablespoons cornstarch
- 1½ cups heavy whipping cream room temperature or warm
- 1½ cups whole milk room temperature or warm
- 4 large egg yolks
- 2 teaspoons vanilla
Salted Butterscotch Sauce
- ¼ cup salted butter
- ¾ cups dark brown sugar packed
- ½ cup heavy whipping cream
- 2 teaspoons vanilla extract
- 1 tablespoons whiskey
- ½ teaspoon flaky sea salt plus more for topping
Instructions
Butterscotch Pudding
- In a heavy bottomed pot, melt the salted butter over medium heat, then add the dark brown sugar and stir. Cook until melted and combined, stirring occasionally.¼ cup salted butter, 1 cup dark brown sugar
- Whisk in the cornstarch until combined, then whisk in the heavy whipping cream and whole milk in slow streams. Cook and whisk for a few minutes until the mixture thickens, begins to steam, and lightly coats the back of a spoon.3 tablespoons cornstarch, 1½ cups heavy whipping cream, 1½ cups whole milk
- Add the egg yolks to a bowl, then whisk in one or two ladlefuls of hot milk (in a slow stream while whisking) to temper the eggs.4 large egg yolks
- Add the egg mixture back to the pot of milk and bring it to a high simmer, letting it bubble all over (while whisking) for about 1 minute. Remove from the heat and whisk in the vanilla.2 teaspoons vanilla
- Strain through a fine-mesh sieve (optional, but makes it ultra-smooth), then spoon the mixture evenly into small 6-8 cups or ramekins. Refrigerate uncovered for at least 4 hours.
Salted Butterscotch Sauce
- In a medium saucepan over medium heat, melt the salted butter, then add the dark brown sugar and heavy whipping cream and stir to combine.¼ cup salted butter, ¾ cups dark brown sugar, ½ cup heavy whipping cream
- Bring it to a simmer and let it slowly bubble for about 5-7 minutes (whisking frequently). Remove from the heat and stir in the vanilla, whiskey, and flaky sea salt.2 teaspoons vanilla extract, 1 tablespoons whiskey, ½ teaspoon flaky sea salt
- Let it cool to room temperature, then spoon a heaping tablespoon over each of the fully chilled budinos. Let it set for a few minutes, then give each a generous sprinkle of flaky sea salt before serving.
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