This homemade butterscotch pudding is what butterscotch is supposed to taste like – rich and smooth with real butter and dark brown sugar. The whipped cream topping has a little tang from crème fraîche, and the crushed gingersnaps on top add crunch and a hint of spice.
This dessert looks fancy when you layer it in glasses, but it’s actually very easy to make. The pudding needs to chill for at least 6 hours, so plan ahead and you’ll have most of the work done before your guests arrive.
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🗝️ Recipe’s key points
- This butterscotch pudding recipe uses dark brown sugar and real butter. The flavor is so much better than anything from a box.
- The tangy whipped cream balances out the sweetness, and the gingersnaps add texture and a little warmth from the spices.
- Make the pudding up to 3 days ahead, then just whip the cream and assemble before serving.
- Layering it in individual glasses makes serving easy and looks beautiful without much effort.
If you’ve only had packaged butterscotch pudding, this homemade butterscotch pudding recipe will surprise you. It’s richer and has more depth, with just the right amount of salt to keep it from being too sweet.
🛒 Ingredients
This is an overview of the ingredients for the butterscotch pudding recipe. You’ll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Dark brown sugar – This is what makes the pudding butterscotch. Don’t use light brown sugar!
- Heavy cream and whole milk – Creates the creamy base.
- Egg yolks – Thickens the pudding and makes it rich.
- Cornstarch – Works with the eggs to get the right consistency.
- Dark rum or Scotch whiskey – Adds an extra flavor that you just can’t get anywhere else. The alcohol cooks off but the taste stays.
- Vanilla extract – Brings out the other flavors.
- Butter – Stirred in at the end for a silky texture.
- Crème fraîche or sour cream – Mixed with whipped cream to add tanginess.
- Powdered sugar – Sweetens the cream without being grainy.
- Gingersnaps – Crushed up for a spicy crunch.
🗒 Instructions
This is an overview of the instructions for the butterscotch pudding recipe. Full instructions are in the recipe card at the bottom of the page.
- Put the heavy cream, milk, brown sugar, and salt in a large saucepan.
- Heat until it simmers, whisking to dissolve the sugar.
- While that heats up, whisk together the egg yolks, cornstarch, rum, vanilla, and remaining milk in a bowl.
- Slowly ladle about half of the hot cream into the egg mixture, whisking the whole time.
- Pour everything back into the saucepan with the rest of the hot cream. Cook over medium-low heat, whisking constantly, until it’s bubbly and thick, about 2-3 minutes.
- Pour the pudding through a fine mesh strainer into a bowl.
- Add the cold butter one piece at a time, whisking until each piece melts completely before adding the next one.
- Press plastic wrap right onto the pudding surface so a skin doesn’t form. Chill for at least 6 hours or up to 3 days.
- When you’re ready to serve, put the crème fraîche in a medium mixing bowl.
- Add the heavy cream, powdered sugar, and vanilla.
- Beat with an electric mixer until soft peaks form.
- Divide the chilled butterscotch pudding between 8 glasses.
- Top each glass with crushed gingersnaps, reserving a bit for sprinkling over the top.
- Top with a layer of the creamy topping and sprinkle with remaining gingersnaps.
🥫 Storage
Keep leftover butterscotch pudding in an airtight container in the fridge for up to 3 days. Making it ahead actually works better since it needs time to set anyway.
Once you’ve assembled the parfaits with cream and cookies, you can chill them uncovered for up to 8 hours. The gingersnaps will soften a bit but they’ll still taste great! For best results, assemble them just before you’re ready to serve.
📚 Variations
- Make It Kid-Friendly: Leave out the rum and use 2 more tablespoons of milk instead.
- Different Cookies: Use crushed graham crackers, vanilla wafers, or shortbread instead of gingersnaps.
- Extra Touch: Drizzle some caramel sauce or sprinkle flaky sea salt on top.
- Different Alcohol: Bourbon works instead of rum, or use Scotch if you want a smokier flavor.
👩🏻🍳 Tips
- Keep whisking while the pudding cooks. If you stop, the eggs can scramble and you’ll get lumps.
- Make sure the plastic wrap touches the pudding directly. Otherwise you’ll get a skin on top.
- Give the pudding the full 6 hours to chill. It needs that time to set up right.
- Stop beating the cream when it forms soft peaks. If you overbeat it, it gets stiff and grainy.
- Be sure to use fresh gingersnaps. Stale ones won’t have the same snap and crunch.
🤔 FAQs
Crème fraîche is a cultured cream with a slightly tangy flavor and a thicker texture than sour cream. Sour cream works beautifully as a direct substitute in this recipe.
Absolutely! You can prepare the pudding and whipped crème fraîche separately up to 3 days ahead. Assemble parfaits up to 8 hours before serving and refrigerate uncovered.
Nope! Rum or Scotch adds depth of flavor but is entirely optional. Omit it for an alcohol-free, family-friendly version.
Yes! Try graham crackers, Biscoff cookies, digestive biscuits, or even chocolate wafers for fun variations.
Assembled parfaits keep well refrigerated for about 24 hours before the crumble softens too much. Individual components will hold longer if stored separately.
Definitely! Layer everything into a trifle bowl or glass serving dish for a stunning centerpiece dessert
📗 Related Recipes
If you love silky smooth sweets as much as I do, you’ll flip for these recipes:
- No-Bake Banana Pudding Fluff – This twist on banana pudding has a light, mousse-like texture. It’s packed with marshmallows, vanilla wafers, and crunchy pecans. Perfect for a quick and delicious dessert!
- Budino al Cioccolato – This homemade chocolate pudding is just as delightful as the buttercotch version!
- Strawberry Mousse – A small batch recipe for two, this strawberry mousse is eggless and low in sugar, but bursting with flavor!
- Panna Cotta with Strawberry Sauce – This classic Italian dessert is easy to make and a beautiful option for summer.
🍽 What to serve with Homemade Butterscotch Pudding
I love to serve this butterscotch pudding recipe with whole gingersnaps and a cup of hot coffee. It’s the perfect way to round off any meal!
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You’ll need the following items to make this recipe successfully.
- Heavy-bottomed saucepan – for even heat when cooking the pudding.
- Fine wire-mesh strainer – gets the pudding perfectly smooth.
- Whisk – you’ll be using this a lot!
- Heatproof bowls – for mixing and chilling.
- Stand mixer or hand mixer – for the whipped cream.
- Glass serving cups or parfait glasses – shows off the layers.
📞 Chiacchierata (chat)
This is exactly the kind of dolce (dessert) I adore—classic flavors with just enough flair to make it feel special. Homemade butterscotch pudding has that warm, caramel-kissed comfort we all grew up with… but then you layer it up with tangy whipped crème fraîche and that crunchy, spicy gingersnap crumble, and suddenly—oooh la la—dessert becomes a showstopper.
These parfaits look like you spent hours making them (our little secret: you didn’t). They are perfect for holidays, dinner parties, or when you want to serve something beautiful in your favorite glasses. Each cucchiaio (spoonful) is creamy, crunchy, cozy, and lightly boozy (if you choose)—basically everything a dolce should be.
So grab your ciotola (mixing bowl), whisk with confidence, and start layering. Your guests will be swooning before they even take the first bite… and after one spoonful, they’ll be asking for the recipe.
Buon appetito, amici—dessert awaits! 🍮✨
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
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📖 Recipe
Butterscotch Pudding Parfait with Gingersnap Crumble
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Ingredients
Butterscotch pudding:
- 1 ½ cups heavy cream
- 2 cups whole milk divided
- 1 cup packed dark brown sugar
- 1 ¼ teaspoons kosher salt
- 4 large egg yolks
- ¼ cup cornstarch about 1 ⅛ ounces
- 2 tablespoons 1 ounce dark rum or Scotch whiskey
- 2 teaspoons vanilla extract
- ½ cup cold unsalted butter 4 ounces, cut into ½-inch pieces
Whipped crème fraîche:
- 1 cup heavy cream
- ½ cup crème fraîche or sour cream
- 3 tablespoons powdered sugar
- ¼ teaspoon vanilla extract
Ginger cookie crumble:
- 2 cups gingersnaps about 6 ¾ ounces, crushed (about 1 ¾ cups)
Instructions
The butterscotch pudding:
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Stir together heavy cream, 1 ½ cups milk, brown sugar, and salt in a large saucepan. Bring mixture to a simmer over medium, whisking often to dissolve sugar.
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Meanwhile, whisk together egg yolks, cornstarch, rum, vanilla, and remaining ½ cup milk in a heatproof bowl until smooth.
-
Gradually ladle about half of the hot cream mixture into egg yolk mixture, whisking constantly.
Once half of the hot cream mixture is whisked into the egg yolk mixture, scrape all egg yolk mixture into remaining hot cream in pan.
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Cook pudding over medium-low, whisking constantly, until bubbly and thickened, 2 to 3 minutes.
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Pour mixture through a fine wire-mesh strainer into a medium-size heatproof bowl.
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Gradually add butter pieces, whisking until butter is completely incorporated before the next addition.
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Press plastic wrap directly on surface of pudding; chill until set, at least 6 hours or up to 3 days.
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Remove chilled butterscotch pudding from refrigerator; peel off and discard plastic. Set pudding aside.
The whipped crème fraîche
-
Combine heavy cream, crème fraîche, powdered sugar, and vanilla in bowl of a stand mixer fitted with the whisk attachment; beat on medium speed until soft peaks form, 1 to 2 minutes.
Putting the parfaits together:
-
Spoon about ½ cup pudding into each of 8 glasses. Sprinkle each pudding evenly with about 3 tablespoons crushed gingersnaps.
Top each with about â…“ cup whipped crème fraîche.
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Garnish with remaining crushed gingersnaps (about ½ tablespoon each).
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Serve immediately, or chill, uncovered, up to 8 hours.
Notes
Butterscotch pudding can be made up to 3 days in advance, covered with plastic wrap, and refrigerated.
💛 Psst… I tucked a few extra tricks and tasty ideas up in the full post — don’t miss them! They’re what make this recipe pure comforto italiano!
Nutrition
The post Layered Butterscotch Pudding With Gingersnap Crumble appeared first on All Our Way.