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Instant Pot Butterscotch & Caramel Pudding


  • 3 egg yolks whisked
  • cup brown sugar I used Natura Sugars Light Demerara
  • 1 cup thick cream
  • 2 tsp vanilla extract
  • ¼ cup water
  • pinch of salt

For the salted caramel

  • ½ cup brown sugar
  • 2 Tbsp butter
  • ¾ cup cream
  • 1 Tbsp vanilla essence
  • 1 tsp salt


For the Butterscotch Pudding:

  • Place a saucepan over medium heat and bring the water and sugar to a boil.
  • Allow the mixture to simmer for a few minutes then lower heat and stir in the cream.
  • Remove the saucepan from the heat the whisk in the egg a little at a time. Making sure to constantly whisk (we don't want scrambled eggs).
  • Stir the vanilla and salt in and divide the mixture between 2 or 3 glasses/ramekins.
  • Select the pressure cooking mode on your Instant Pot and set the time to 6 minutes.
  • Once finished allow the pressure to release naturally, then place the desserts in  the fridge to set.

For the Salted Caramel Sauce:

  • Melt the butter in a saucepan then add the sugar and cream.
  • Whisk continuously until the sugar has dissolved.
  • Bring the mixture to a boil while stirring (for about 5 minutes)
  • Remove the mixture from the heat and stir in the vanilla and salt.
  • Transfer to a jar to allow to cool
  • Spoon caramel sauce over butterscotch pudding just before serving