Butterscotch Pudding (Stovetop Custard)
Why this recipe works
- Proper butterscotch depth: Cooking the brown sugar with butter before adding the milk develops a warmer, toffee-like flavour than simply sweetening a custard.
- Smooth, spoonable set: Egg yolk adds richness while cornflour helps the pudding thicken reliably into a soft custard.
- Fast stovetop method: The pudding thickens on the hob in under 30 minutes, with chilling used only if you prefer a firmer, colder dessert.
Get the most out of this recipe
Timing notes
- Cool briefly before serving: Let the pudding stand for about 10 minutes if serving warm; it will thicken slightly as it cools.
- Chill for a firmer set: For a spoonable chilled pudding, allow at least 1 hour in the fridge after cooling.
- Warm or cold: Serve it warm for a softer custard texture, or chilled for a more defined pudding set.
Common mistakes
- Avoid high heat: Once the milk is added, keep the heat moderate so the dairy does not scorch and the custard thickens evenly.
- Temper the yolk: Whisk hot butterscotch milk into the yolk mixture gradually before returning it to the pan to reduce the risk of curdling.
- Stop at the right thickness: Remove the pudding from the heat once it bubbles lazily and holds soft ribbons; overcooking can make the texture heavier.
Ingredient notes
- Use light brown sugar: Light brown sugar gives the pudding its recognisable butterscotch character without making the flavour too dark or bitter.
- Whole milk gives body: Whole milk provides enough fat for a rounded, creamy texture. A milk-and-cream mix will make the pudding richer.
- Do not skip the salt: A small amount of fine sea salt sharpens the buttery caramel notes and keeps the sweetness balanced.
Equipment you'll need
Ingredients
Instructions
- Set a saucepan over medium heat and add the light brown sugar and unsalted butter. Cook, stirring constantly, for 2 to 3 minutes until the sugar looks glossy and smells toffee-like. It will be thick and slightly grainy at this stage.
- Pour in about half the whole milk in a steady stream, whisking as you go (it will bubble up). Whisk until smooth, then whisk in the remaining milk and bring to a gentle simmer. Keep the heat at medium to avoid scorching.
- In a mixing bowl, whisk the cornflour with a splash of the hot butterscotch milk to make a smooth slurry, then whisk in the egg yolk and fine sea salt. Slowly whisk in another ladleful of the hot milk to warm the yolks. This helps prevent curdling.
- Pour the yolk mixture back into the saucepan, whisking constantly. Cook over medium-low heat for 2 to 4 minutes, whisking, until the pudding thickens and bubbles lazily. Remove from the heat and whisk in the vanilla extract.
- Divide the pudding between serving dishes and leave to cool for 10 minutes. Serve warm, or cool completely and chill until set and spoonable. If chilling, give it at least 1 hour for the best texture.
Recipe notes
Tips
- Keep the heat moderate once the milk is added; a gentle simmer gives a smoother custard and reduces the risk of scorching.
- For the silkiest finish, whisk continuously after adding the egg yolk mixture and stop cooking as soon as the pudding bubbles and holds soft ribbons.
- Food safety note: this pudding contains egg yolks; serve it fully cooked and avoid offering it to vulnerable groups unless you use pasteurised egg yolks.
Substitutions
- Replace whole milk with milk-and-cream for a richer, more luxurious pudding.
- Replace vanilla extract with madagascar-vanilla-paste for a deeper vanilla flavour.
Storage
- Refrigerate up to 3 days
- Cool, then cover and refrigerate for up to 3 days. To reheat, warm gently in a saucepan over low heat, whisking and adding a small splash of whole milk if needed to loosen; do not boil.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Milk
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Sericaia (Alentejo Baked Egg Pudding)
Baked egg pudding with cinnamon and a light custardy texture
Thai Custard (Sangkhaya) with Pandan and Coconut Milk
Thai steamed custard flavoured with pandan and coconut milk
Crème Brûlée à la Vanille (Vanilla Crème Brûlée)
Vanilla baked custard with a crisp caramelised sugar top
Aletria (Portuguese Vermicelli Custard Dessert)
Portuguese vermicelli custard with lemon zest and cinnamon
Shrikhand (Strained Yoghurt Dessert)
Strained yoghurt pudding flavoured with saffron and cardamom
Bua Loy (Sweet Rice Dumplings in Coconut Milk)
Thai rice dumplings served in warm pandan coconut milk
Zuccotto (Florentine Dome Cake)
Florentine dome cake with cocoa sponge and ricotta filling
Millefeuille (Vanilla Custard Slice)
Puff pastry layers filled with thick vanilla custard
Date and Tahini Smoothie Bowl
Date and tahini smoothie bowl with banana and yoghurt
Chè Trôi Nước (Vietnamese Floating Rice Balls in Ginger Syrup)
Glutinous rice balls with mung bean in ginger syrup
Sooji Halwa (Semolina Pudding with Ghee and Cardamom)
Toasted semolina pudding cooked with ghee, cardamom and sugar syrup
Suspiro Limeño (Peruvian Caramel and Meringue Dessert)
Peruvian caramel dessert topped with port syrup meringue
Millefeuille (Vanilla Custard Slice)
Puff pastry layers filled with thick vanilla custard
Natilla Colombiana (Colombian Set Custard)
Colombian set milk custard thickened with cornflour and cinnamon
Torta della Nonna (Italian Custard and Pine Nut Tart)
Lemon custard tart topped with pine nuts
Coconut Cream Pie
Coconut cream pie with coconut custard and whipped cream
Bignè alla Crema Pasticcera (Italian Choux Buns with Custard)
Crisp choux buns filled with smooth crema pasticcera
Natillas (Spanish Vanilla Custard)
Spanish vanilla custard chilled until set and served cold
You might also like
Falscher Hase (German Stuffed Meatloaf with Eggs)
German stuffed meatloaf baked with hard-boiled eggs inside
Kartoffelsuppe mit Würstchen (German Potato Soup with Sausage)
German potato soup with frankfurters, leeks and crème fraîche
Danish Frikadeller (Pork Patties) with Pickled Cucumber
Pan-fried Danish pork patties with pickled cucumber
Steamed Egg Custard (Zheng Shui Dan)
Silky Chinese steamed egg custard with soy and sesame
Açaí Berry Granola Bowl
A thick açaí bowl topped with berries and granola.
Kluski Śląskie (Silesian Potato Dumplings with Gravy)
Silesian potato dumplings served with a simple pan gravy
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
T-fal Specialty Nonstick Handy Pot with Glass Lid 3 Quart
- Easy food release
- Dishwasher safe
- Not induction compatible
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
WMF Mini Saucepan 16 cm with Lid
- High-quality stainless steel
- Even heat distribution
- Higher price point
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
