This 4-ingredient butterscotch pudding is one of those back-pocket recipes I lean on when I want something cozy and homemade, but my brain is fried from a full workday and a commute. It has that old-school, from-scratch pudding vibe—like something your grandma might’ve made—without asking you to dirty every pan in the kitchen. Butterscotch pudding started popping up in American cookbooks in the early 1900s, usually made with brown sugar, butter, and milk, and it’s still a classic for a reason: it’s simple, nostalgic, and tastes like a hug in a bowl. You might want to make this when you’re craving dessert but don’t want to buy a boxed mix, or when you need a make-ahead treat for a weeknight dinner, a casual get-together, or just to have something sweet waiting in the fridge after the kids go to bed. It comes together fast on the stove, uses pantry staples, and feels just a little more special than store-bought pudding cups.
This butterscotch pudding is lovely all on its own, but if you want to dress it up a bit, a dollop of whipped cream and a sprinkle of flaky sea salt make it taste like something from a cozy little dessert café. For a more substantial dessert, serve it with crisp butter cookies, shortbread, or graham crackers on the side for dipping. It also pairs really well with sliced bananas or fresh berries if you’re trying to sneak in some fruit. If you’re hosting, you can portion it into small glasses or ramekins and top with crushed pretzels or toasted nuts for a salty-sweet crunch. And for an easy “dessert board” night, set out the chilled pudding alongside a plate of cookies, sliced fruit, and a pot of coffee or decaf tea—minimal effort, maximum comfort.
4-Ingredient Butterscotch Pudding
Servings: 4
Ingredients
2 cups whole milk
1/2 cup packed light brown sugar
3 tablespoons cornstarch
2 tablespoons unsalted butter
Optional but helpful: 1/4 teaspoon salt and 1 teaspoon vanilla extract, if you have them on hand
Directions
1. In a medium saucepan (off the heat), whisk together the brown sugar and cornstarch until no lumps remain. This helps the cornstarch disperse evenly so your pudding thickens smoothly.
2. Slowly pour in about 1/2 cup of the milk while whisking to create a smooth paste. Once it’s lump-free, whisk in the remaining milk until fully combined.
3. Place the saucepan over medium heat. Cook, whisking constantly, until the mixture begins to steam and then thickens to a pudding-like consistency, 5–8 minutes. Don’t walk away—steady whisking keeps it silky and prevents scorching on the bottom.
4. Once the pudding has thickened and just starts to bubble, reduce the heat to low and cook for 1–2 more minutes, still whisking. This cooks out any starchy taste from the cornstarch.
5. Remove the saucepan from the heat. Stir in the butter (and the salt and vanilla, if using) until the butter is fully melted and the pudding is glossy and smooth.
6. Taste and adjust if needed: if it’s not quite sweet enough for you, you can whisk in a teaspoon or two more brown sugar while it’s still hot, then stir until dissolved.
7. Pour the hot pudding into 4 small bowls, ramekins, or jars. If you want to avoid a skin forming on top, press a piece of plastic wrap directly onto the surface of each portion.
8. Let the pudding cool at room temperature for about 15–20 minutes, then transfer to the refrigerator and chill for at least 2 hours, or until fully set and cold.
9. When you’re ready to serve, remove the plastic wrap, give the pudding a quick stir if needed, and top with whipped cream, a pinch of flaky salt, or your favorite crunchy topping.
Variations & Tips
To keep this weeknight-friendly, I like recipes that bend a little based on what’s in the fridge or pantry. For a richer, more decadent pudding, swap 1/2 cup of the milk for heavy cream or half-and-half. If you prefer a deeper, more caramel-like flavor, use dark brown sugar instead of light and add a pinch of extra salt. For a butterscotch-banana vibe, layer the chilled pudding in glasses with sliced bananas and crushed vanilla wafers—basically a shortcut trifle. If you’re trying to keep things lighter, you can use 2% milk, just know the pudding will be slightly less creamy; if it seems too loose, whisk in an extra teaspoon of cornstarch next time. To make it feel more grown-up, stir in a teaspoon of bourbon or rum after taking it off the heat (skip this if serving kids). You can also turn this into a make-ahead dessert for busy weeks: double the recipe, portion it into small jars with lids on Sunday night, and you’ve got grab-and-go treats or lunchbox desserts ready to go. Finally, if you miss that classic boxed-pudding flavor, don’t skip the optional vanilla—it adds that familiar, cozy note without any extra effort.