Butterscotch Pudding with Brown Sugar Whipped Cream, Gluten Free

I've spent a lot of time lately looking for Gluten Free desserts. This is FABULOUS!!

Butterscotch Pudding with Brown Sugar Whipped Cream, Gluten Free

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  • Prep Time


  • Total Time


  • Servings



  • cups whole, 2 percent fat, or 1 percent fat milk

  • 1

    cup heavy cream

  • 6

    tablespoons butter

  • ½

    cup dark brown sugar

  • ¾

    cups light brown sugar, packed

  • 3

    egg yolks

  • ¼

    cup cornstarch

  • ¼

    teaspoon salt

  • teaspoons pure vanilla extract

  • 1

    cup heavy cream, well chilled

  • 2

    tablespoons light brown sugar


Heat the milk and cream over medium heat in a medium saucepan until simmering (about 180 degrees on a candy thermometer). Turn off the heat and set aside. Meanwhile, in a large, heavy skillet, melt the butter over medium-high heat. Stir in the dark brown and 3/4 cup light brown sugar and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. Mixture will be thick. Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. Whisk until the sugar is dissolved. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture into the hot milk mixture. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and strain through a fine wire mesh strainer into a clean bowl. Whisk in the vanilla. Pour into 6 to 8 custard cups or small jelly jars and chill, uncovered, at least 2 hours or overnight. To make the whipped cream, beat the heavy cream on high speed until foamy. Add 2 tablespoons light brown sugar and beat until soft peaks form. Top pudding with whipped cream before serving.


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