Gluten-Free Butterscotch Pudding
Indulge in the silky, nostalgic flavors of this Gluten-Free Butterscotch Pudding, a dessert that’s as comforting as it is delicious. Featuring the deep caramel notes of dark brown sugar, balanced by rich cream and velvety egg yolks, this pudding offers a luxurious texture that melts in your mouth. Made without gluten, it’s the perfect treat for those with dietary restrictions who don’t want to compromise on flavor. With just 15 minutes of prep and a handful of simple ingredients like cornstarch, whole milk, and pure vanilla extract, this pudding is surprisingly easy to whip up. Serve it in individual cups and chill for an elegant make-ahead dessert that will delight kids and adults alike. Perfect for weeknight indulgence or entertaining, this creamy butterscotch pudding is proof that gluten-free can still be utterly decadent. Keywords: gluten-free dessert, butterscotch pudding recipe, easy pudding recipe, homemade butterscotch dessert.
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Recipe Information
Ingredients
- 3 tablespoons Unsalted Butter
- 3/4 cup Dark Brown Sugar
- 2 tablespoons Cornstarch
- 1/2 teaspoon Salt
- 2 cups Whole Milk
- 1/2 cup Heavy Cream
- 1 teaspoon Vanilla Extract
- 3 large Egg Yolks
Instructions
In a medium-sized saucepan, melt the unsalted butter over medium heat. Once melted, add in the dark brown sugar. Stir continuously until the sugar is fully melted and begins to bubble slightly, about 2-3 minutes.
In a small bowl, whisk together cornstarch and salt. In another bowl, whisk together the whole milk and heavy cream until fully combined.
Pour the milk and cream mixture into the saucepan with the melted sugar and butter. Stir constantly until everything is well blended.
Gradually whisk in the cornstarch and salt mixture to ensure no lumps form. Continue stirring over medium heat until the mixture begins to thicken and comes to a gentle boil, about 5-7 minutes.
In a separate bowl, lightly beat the egg yolks. Slowly add about 1/2 cup of the hot mixture from the saucepan into the egg yolks while whisking constantly. This tempers the yolks and prevents them from scrambling.
Pour the tempered egg yolks back into the saucepan, stirring continuously. Reduce the heat to medium-low and cook for another 2-3 minutes until the pudding thickens to a creamy consistency.
Remove the saucepan from the heat and stir in the vanilla extract.
Strain the pudding through a fine-mesh sieve into a clean bowl to remove any cooked egg bits, if desired.
Pour the finished pudding into dessert cups or ramekins. Cover each with plastic wrap, placing it directly on the surface of the pudding to prevent a skin from forming.
Chill in the refrigerator for at least 2 hours before serving. Enjoy your creamy gluten-free butterscotch pudding!
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.2 g | 135% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 825 mg | 275% | |
| Sodium | 1487 mg | 65% | |
| Total Carbohydrate | 214.0 g | 78% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 196.8 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 826 mg | 64% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1042 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
