Gluten-Free Butterscotch Pudding

Indulge in the creamy, velvety decadence of gluten-free butterscotch pudding—a timeless dessert made with rich, caramelized dark brown sugar and a touch of vanilla. This classic treat gets a modern, gluten-free twist by using cornstarch for its silky-smooth texture, making it perfect for those with dietary restrictions. The combination of whole milk, heavy cream, and tempered egg yolks ensures every spoonful is luxuriously rich, while the homemade preparation allows for complete control over flavor and quality. Ready in just 30 minutes of active time, this pudding is chilled to perfection, making it the ideal dessert for any occasion. Serve it in elegant ramekins or dessert cups for an irresistible finish that everyone will savor.

Nutriscore Rating: 47/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

In a small bowl, whisk together cornstarch and salt. In another bowl, whisk together the whole milk and heavy cream until fully combined.

Step 3

Pour the milk and cream mixture into the saucepan with the melted sugar and butter. Stir constantly until everything is well blended.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Remove the saucepan from the heat and stir in the vanilla extract.

Step 8

Strain the pudding through a fine-mesh sieve into a clean bowl to remove any cooked egg bits, if desired.

Step 9

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.

Step 10

Chill in the refrigerator for at least 2 hours before serving. Enjoy your creamy gluten-free butterscotch pudding!

Nutrition Facts

Serving size	902 grams (902.0g)

Amount per serving	% Daily Value*
Calories	1917

Total Fat 105.20g	135%
Saturated Fat 58.90g	295%
Polyunsaturated Fat 0.50g
Cholesterol 825mg	275%
Sodium 1487mg	65%
Total Carbohydrate 214.00g	78%
Dietary Fiber 0.10g	0%
Total Sugars 196.80g
Protein 24.40g	49%

Vitamin D 270IU	1348%
Calcium 827mg	64%
Iron 3mg	15%
Potassium 1043mg	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.

Source of Calories

Fat: 49.8%

Protein: 5.1%

Carbs: 45.0%