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Eggless Butterscotch Pudding Recipe — Creamy Stove-Top Dessert

  1. “It’s the chemistry between the ingredients and the cook that gives desserts life.” – Anna Olsen

Today I’m sharing something a little different from my usual cakes, brownies and cookies. I do occasionally make pots de crème or bread pudding, but custards and puddings haven’t typically been my go-to desserts. Still, I appreciate variety, and there’s a real convenience to having no-bake, make-ahead individual desserts chilling in the refrigerator when guests arrive.

When you hear “butterscotch pudding” you might immediately think “too sweet.” I did. But this eggless butterscotch pudding is restrained — just sweet enough and very satisfying.

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This is an egg-free version adapted from a recipe I used with one small change: I substituted regular butter and milk instead of vegan alternatives. The butterscotch flavor comes simply from butter and packed brown sugar. A pinch of salt keeps the sweetness balanced, and vanilla rounds out the molasses notes from the brown sugar. The finished pudding is silky and smooth — you’ll likely keep your spoon in the bowl until it’s clean.

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Easy Eggless Butterscotch Pudding

A simple, silky eggless butterscotch pudding that’s quick to make and perfect chilled.

Ingredients

  • 115 grams packed brown sugar (about 1/2 cup)
  • 480 ml milk (about 2 cups)
  • 42 grams unsalted butter (about 3 tablespoons)
  • 24 grams corn flour / cornstarch (3 tablespoons)
  • 45 ml water (3 tablespoons)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  • Dissolve the corn flour (cornstarch) in the water and set aside.
  • In a thick-bottomed saucepan, melt the butter with the brown sugar over medium heat.
  • Add 1/2 cup of the milk and heat until the sugar completely dissolves into the butter.
  • Pour in the remaining 1 1/2 cups milk and add the salt, stirring to combine.
  • Whisk in the dissolved corn flour and cook over medium heat, stirring continuously, until the mixture thickens.
  • You’ll know it’s ready when the mixture noticeably thickens and the whisk leaves visible tracks in the pudding. This typically takes 5–10 minutes depending on pan size and heat.
  • When thickened, reduce the heat to low and cook for another minute while stirring.
  • Remove from heat, stir in the vanilla, then pour into individual bowls, glasses, or ramekins.
  • Chill in the refrigerator for at least 2 hours before serving.

Notes

Yields about 4 servings. The pudding can be refrigerated for up to 4 days. To make this vegan, use non-dairy butter and a plant-based milk such as almond or soy. My measuring cup is 240 ml. To prevent a skin from forming on top while chilling, press plastic wrap directly onto the surface of the pudding. I used light brown sugar; dark brown sugar or palm sugar will yield a deeper color and richer flavor.

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So, what do you think? The puddings turned out well, but I agree that dark brown sugar would have produced a deeper color and more complex flavor — palm sugar might be interesting too. For now, I’m heading back to polish off the last pudding in the fridge before my husband finds it!