This Butterscotch Pudding with Toffee Crumbles is silky, creamy and utterly luxurious. A lush butterscotch sauce meets velvety custard, topped with whipped cream and crunchy toffee bits.
Butterscotch Pudding Ingredients
Here’s what you need for this dreamy homemade pudding.
- Butter: Salted butter adds richness and a hint of salt to the butterscotch base.
- Dark brown sugar: The molasses in dark brown sugar creates that deep, caramelized butterscotch flavor.
- Heavy cream: Used in both the pudding and the whipped topping for maximum creaminess.
- Milk: Whole milk gives the pudding body without making it too heavy.
- Cornstarch: This thickens the pudding to that perfect spoonable consistency.
- Salt: Just a pinch to balance the sweetness.
- Egg yolks: These add richness and help set the pudding.
- Scotch or whiskey: A splash puts the “scotch” in butterscotch. Optional but recommended!
- Vanilla extract: Pure vanilla rounds out all the flavors.
- Chocolate-covered toffee bar: Heath or Crunchie bars crushed for the topping.
Full recipe quantities listed in the recipe card at the bottom of the article.
Variations and Substitutions
Here are some ways to customize this pudding.
- Bourbon swap: Use bourbon instead of Scotch for a slightly sweeter, vanilla-forward flavor.
- Alcohol-free: Skip the whiskey entirely. The pudding is still fantastic without it.
- Light brown sugar: Works in a pinch but gives a milder butterscotch taste.
- Different toppings: Try crushed shortbread cookies, caramel sauce, or toasted pecans instead of toffee.
- Dairy-free: Substitute coconut cream for heavy cream and oat milk for regular milk.
Grab These Tools
You likely have everything you need already.
- Medium saucepan: For making the butterscotch.
- Large saucepan: For cooking the pudding base.
- Whisk: Essential for smooth, lump-free pudding.
- Fine-mesh sieve: Optional, but helpful if your pudding curdles slightly.
- Glass measuring cup: For tempering the egg yolks.
- Electric mixer: For whipping the cream topping.
- Serving glasses or ramekins: For that fancy presentation.
How to Make Butterscotch Pudding: An Easy Guide
This pudding comes together in about 20 minutes of active time. The hardest part is waiting for it to chill!
Make the Butterscotch
Melt butter in a saucepan, then add the dark brown sugar. Stir until all the sugar looks wet. Stop stirring and let it bubble for 5 to 7 minutes.
You’ll know it’s ready when it looks molten and smells nutty and toasty. Remove from heat and whisk in 1 cup of heavy cream. Set aside.
Cook the Pudding Base
In a large saucepan off the heat, whisk together milk, cornstarch and salt. Place over medium-high heat and stir constantly until it boils.
Reduce heat to low. Whisk in your butterscotch sauce until fully combined.
Temper the Egg Yolks
Beat the egg yolks in a glass measuring cup. Very slowly pour about 1 cup of hot pudding into the yolks while whisking constantly. This prevents scrambling.
Whisk the yolk mixture back into the pot. Stir over medium-low heat until thick, about 5 minutes. You’ll see a few sputtering bubbles at the surface.
Finish and Chill
Transfer pudding to a bowl. If it looks curdled at all, press it through a fine-mesh sieve first. Stir in the Scotch and vanilla.
Cover with plastic wrap pressed directly onto the surface. Refrigerate at least 3 hours or up to 24 hours.
Make the Whipped Cream Topping
Just before serving, beat cold heavy cream until soft peaks form. Beat in sugar and vanilla. Dollop onto pudding and sprinkle with crushed toffee.
5 Common Mistakes When Making Butterscotch Pudding
Here are the most frequent mix-ups to avoid when making butterscotch pudding:
- Burning the butterscotch: Sugar goes from caramelized to burnt very quickly. Watch it closely and trust your nose.
- Adding eggs too fast: Pour the hot mixture into the yolks very slowly. Dumping it in will give you sweet scrambled eggs.
- Skipping the sieve: If you see any lumps or curdling, strain the pudding. It takes 30 seconds and saves your dessert.
- Not pressing plastic wrap on the surface: This prevents a rubbery skin from forming on top.
- Scraping the pot: The bits stuck to the bottom are the most likely to curdle. Just pour and leave that layer behind.
Make Ahead and Storage
This pudding is perfect for making ahead. In fact, it needs time to chill anyway!
Storing Leftovers
- Refrigerate: Store pudding (without toppings) covered with plastic wrap for up to 4 days.
- Keep toppings separate: Add whipped cream and toffee just before serving so they stay fresh.
Freezing
- Not recommended: Egg-thickened puddings don’t freeze well. The texture becomes grainy when thawed.
Reheating Butterscotch Pudding
- Serve cold: This pudding is meant to be enjoyed chilled, straight from the fridge.
- Room temperature: If you prefer, let it sit out for 10 minutes before serving to take the chill off.
Final Notes, Pro Tips + Science-Based Secrets
Here’s what I’ve learned from making this pudding many times.
- Watch the butterscotch closely: It should look molten, not thick and sandy. Trust the nutty smell.
- Don’t stir the caramelizing sugar: Once it’s wet, leave it alone. Stirring can cause crystallization.
- Temper slowly: Adding hot liquid to eggs gradually raises their temperature without cooking them.
- Failed butterscotch? Start over: It’s just brown sugar and butter. Don’t try to save a burnt batch.
- Strain if in doubt: A fine-mesh sieve fixes any small lumps or slight curdling instantly.
- Dark brown sugar matters: The extra molasses gives that deep, complex flavor you want.
FAQs About Butterscotch Pudding
Just skimming through? Here are some quick answers to the commonly-asked questions.
Butterscotch and caramel are made using similar techniques but different sugars. Caramel uses white granulated sugar, while butterscotch uses brown sugar. The molasses in brown sugar gives butterscotch its distinctive rich, toasty flavor that sets it apart from caramel.
Yes, you can make butterscotch pudding without alcohol and it will still taste great. The Scotch adds depth but is not essential. Simply leave it out and add an extra splash of vanilla extract if you like.
Your butterscotch pudding likely curdled because the eggs were added too quickly to the hot mixture. To fix this, push the finished pudding through a fine-mesh sieve. Next time, add the hot mixture to the eggs very slowly while whisking constantly.
You’ll know butterscotch is done cooking when it looks molten and liquid rather than thick and sandy. You should also smell a nutty, toasty caramel aroma. This usually takes about 5 to 7 minutes of bubbling without stirring.
You can use light brown sugar instead of dark, but your pudding will have a milder butterscotch flavor. Dark brown sugar contains more molasses, which gives that deep, rich taste. I recommend sticking with dark for the best results.
Homemade butterscotch pudding lasts up to 4 days when stored properly in the refrigerator. Keep it covered with plastic wrap pressed directly onto the surface. Add toppings like whipped cream and toffee just before serving.
Yes, you can make butterscotch pudding ahead of time and it actually needs to chill for at least 3 hours anyway. Make it up to 24 hours in advance and store it covered in the refrigerator until ready to serve.
Instead of Scotch in butterscotch pudding, you can use bourbon, whiskey, or dark rum. Each gives a slightly different flavor profile. For a non-alcoholic version, simply omit it entirely or add a bit more vanilla extract.
Other Pudding Recipes You’ll Love
- Salted Double Chocolate Pudding
- Tropical Chia Pudding Parfait
- No-Bake Chocolate Tart
- Vitamix Chocolate Mousse
- No-Bake Cherry Cheesecake Bars
Butterscotch Pudding (with Toffee Crumbles)
Ingredients
- 3 tbsp salted butter
- ¾ cup packed dark brown sugar
- 1 cup heavy cream
- 2 cups milk
- ⅓ cup cornstarch
- ¼ tsp salt
- 2 large egg yolks
- 1 tbsp Scotch or whiskey
- 2 tsp vanilla extract
For topping:
- ¾ cup cold heavy cream
- 3 tbsp granulated sugar
- ½ tsp vanilla extract
- 1 chocolate-covered toffee bar such as Heath or Crunchie, crushed
Instructions
- Melt butter in a saucepan, then add brown sugar and stir until all brown sugar is wet-looking. Stop stirring, and let the mixture bubble and caramelize until it becomes liquid (rather than like thick wet sand) and it smells nutty and caramelly. This should take about 5-7 minutes. Remove from heat and whisk in 1 cup of heavy cream. Set aside.
- In a large saucepan off of heat, whisk together milk, cornstarch and salt. Place over medium-high heat and cook, stirring constantly, until mixture comes to a boil. Reduce heat to low and whisk in butterscotch.
- In a glass measuring cup, beat yolks with a fork. In a very slow, steady stream, pour about 1 cup of hot pudding mixture into the yolks, whisking constantly. Whisk yolk mixture back into remaining pudding and stir over medium-low heat until it thickens and a few sputtering bubbles appear at the surface, about 5 minutes.
- Transfer pudding to a large bowl (pressing it through a fine-meshed sieve if it looks curdled at all). Stir in scotch and 2 tsp vanilla extract. Cover with plastic wrap, pressing the wrap directly onto the surface of the pudding, and refrigerate until chilled, at least 3 hours or up to 24 hours in advance.
- Just before serving, beat cream on high speed of an electric mixer until soft peaks form. Beat in sugar and vanilla extract.
- Top individual servings of pudding with whipped cream, sprinkle with toffee crumbles and serve.
Notes
- Dark Brown Sugar: Don’t substitute with light brown sugar if you can help it. The extra molasses in dark brown sugar gives that deep, rich butterscotch flavor.
- Butterscotch Stage: You’ll know it’s ready when it looks molten (not thick and sandy) and smells nutty and toasty. If you burn it, just toss it and start over. It’s only butter and sugar!
- Tempering Eggs: Pour the hot pudding into the yolks very slowly while whisking constantly. Rushing this step will give you sweet scrambled eggs.
- Curdling Fix: If your pudding looks lumpy or slightly curdled, just push it through a fine-mesh sieve. Problem solved.
- Don’t Scrape the Pot: The bits on the bottom and sides are most likely to curdle. Just pour the pudding out and leave that thin layer behind.
- Scotch: A splash of Scotch or whiskey adds depth, but you can skip it for an alcohol-free version. Add a bit more vanilla instead.
- Plastic Wrap: Press it directly onto the surface of the pudding to prevent a rubbery skin from forming.
- Toffee Topping: Heath, Skor, or Crunchie bars all work great. Crush them just before serving so they stay crunchy.
- Make Ahead: The pudding can be made up to 24 hours in advance. Add whipped cream and toffee just before serving.
- Leftovers: Store covered in the fridge for up to 4 days. Not recommended for freezing as the texture becomes grainy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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