Homemade Butterscotch Pudding with a hint of Bourbon

Butterscotch Pudding is pure comfort food. Add a hint of bourbon for a grown-up version of this childhood classic, or keep it alcohol-free for a kid-friendly dessert. Either way, it’s a delicious finale for your family dinner.

Butterscotch Pudding

If there is a more cozy dessert on the planet than pudding, I can’t say what it is. This old-fashioned butterscotch pudding recipe will satisfy kids of all ages. 

I added a hint of bourbon because it’s so tasty in the pudding. But if you want to make one batch to be shared by adults and kids, here’s how to do it.

Make the butterscotch pudding recipe without the bourbon. Once the pudding is cooked, dish up as many as you need without the bourbon. Once you’ve got the kids’ desserts portioned, stir a shot of bourbon into the remaining pudding.

I would suggest using a different decoration or different bowls so everyone knows which have the bourbon and which don’t. 

a bowl of butterscotch pudding

How to make the best Butterscotch Pudding:

  • First of all, start with real butterscotch flavors. Butterscotch has notes of butter, molasses, vanilla and salt so all those ingredients should be in a good Butterscotch Pudding Recipe.
  • To see exactly how the butterscotch should look visit my Butterscotch Sauce post. You’ll see step by step photos for making butterscotch.
  • “Liason” the egg yolk mixture into the hot butterscotch. This will prevent the yolks from curdling.
  • For a perfectly smooth texture, strain the pudding to get rid of any bits of egg or cornstarch.
  • After adding the yolk/cornstarch mix make sure you bring the pudding back to a boil to activate the starch’s thickening power. 

I offer you my recipe for homemade Butterscotch Pudding, hoping it will help you create precious memories with your family. Enjoy!

Butterscotch Pudding


Now that you’ve made this recipe what should you do with all the extra egg whites? Check out this collection of recipes that use extra whites for some great ideas.

Here are some more delicious butterscotch recipes: Butterscotch Ice Cream, Butterscotch Blondies and Butterscotch Cheesecake.

If you love this recipe as much as I do, please consider leaving a 5-star review.

a dish of Butterscotch Pudding
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4.60 from 5 reviews

Bourbon Butterscotch Pudding

Old fashioned butterscotch pudding made with real butterscotch flavors and a hint of (optional) bourbon.
Prep Time20 minutes
Bake Time20 minutes
Chilling Time2 hours
Total Time2 hours 40 minutes
6 servings
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  • 2 oz unsalted butter
  • 8 oz dark brown sugar (1 cup)
  • 16 oz heavy cream (2 cups, divided in half)
  • 8 oz whole milk (1 cup)
  • 2 tablespoons bourbon (optional, see note)
  • 6 large egg yolks
  • 1 oz corn starch (¼ cup)
  • ¼ teaspoon table salt
  • 2 teaspoons vanilla extract


  • Melt 2 oz unsalted butter over medium low heat. Add 8 oz dark brown sugar and stir until the sugar looks like wet sand.
  • Cook on medium low, stirring occasionally, for about 5 minutes. The mixture will begin to liquify.
  • Slowly whisk in 1 cup of the cream. BE CAREFUL, the mixture will bubble up and steam when the liquids are added. Keep your face away from the pot.
  • Cook over low heat for about 10 minutes, whisking occasionally until the butterscotch becomes more viscous, very smooth and silky. Whisk in the remaining cream, 3/4 cup of the milk and2 tablespoons bourbon. Reduce the heat to low.
  • In a large bowl, whisk together the reserved 1/4 cup of milk and 1 oz corn starch, add 6 large egg yolks and ¼ teaspoon table salt.
  • Increase the heat under the butterscotch to medium high and bring it to a full boil. Whisk the butterscotch into the yolk mixture. Return the mixture to the pan.
  • Stirring constantly, cook over low heat until the pudding begins to thicken and just begins to simmer.
  • Immediately remove from the heat and pour the pudding through a sieve back into the mixing bowl. Whisk in 2 teaspoons vanilla extract
  • Divide the pudding among 6 serving dishes. Chill until set.

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Use an additional 2 Tbsp of milk for alcohol-free version


Serving: 1serving | Calories: 583kcal | Carbohydrates: 47g | Protein: 6g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 305mg | Sodium: 153mg | Potassium: 209mg | Fiber: 0.04g | Sugar: 42g | Vitamin A: 1668IU | Vitamin C: 0.5mg | Calcium: 154mg | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

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  1. I had trouble adjusting to cooking for two, too. If I had this recipe then it would have eased the pain! lol Eileen this sounds so good!

    1. I come from a big family (I’m one of 6). When we first got married I always made way too much food, finally adjusted, then readjusted for kids, now had to adjust back again!

    1. Thanks, Trang. I always enjoy a little booze in my dessert, but like to offer alcohol-free options as well.

  2. My oldest lives in the area and comes by nearly every Sunday for dinner! So I always have to have dessert! I made butterscotch pudding for the blog many years ago—I think I need to update the ghastly photos and try again. Your version looks wonderful.

    1. You’re so lucky. I wish mine lived closer. I just had them both home for a week at Christmas and enjoyed every-single-moment!