Butterscotch Custard Recipe

While not all ready-made or boxed pudding brands are gluten free, you can always use naturally gluten free ingredients to make them from scratch. Instead of making gluten free pudding, which contains flour, I prefer custard. There isn’t any floury taste or texture in custard because it does not contain flour. While this may not occur in pudding with wheat flour, it does in gluten free pudding. In addition, gluten free flour creates a bit of slimy texture in pudding (too thick). Custard really is the way to go. Serve this rich butterscotch custard plain or topped with caramel sauce and/or whipped cream. It’s so decadent!

Butterscotch Custard

Yield: Makes 8 servings

A decant butterscotch custard that you can top with caramel sauce and whipped cream, both, or neither. Custard is a perfect for guests as you can make it in advance.

Ingredients:

1 1/2 sticks unsalted butter
1 cup dark brown sugar
5 cups heavy whipping cream
2 teaspoons salt
1 Tablespoon pure vanilla extract
6 large egg yolks
Boiling water
Corn-Free Dairy-Free Caramel Sauce or Agave Caramel Sauce (optional)
The Perfect Whipped Cream (optional)

Instructions:

Preheat the oven to 325ºF.
In a 2 to 3-quart saucepan, add butter and melt over medium heat.
Increase heat to medium-high. Add the brown sugar and cream, stirring constantly, and cook until it boils and becomes smooth, about 5 minutes.
Bring the mixture back to a boil while continuing to whisk, and add salt and vanilla.
In a heat-proof bowl, whisk the egg yolks. Slowly whisk in about 1 cup of the hot cream mixture. Slowly whisk this mixture back into the sauce pan.
Strain the pudding into a large bowl. Then divide between eight 6-ounce ramekins. Transfer the ramekins to a roasting pan and set on the middle shelf of the oven. Pour in boiling water to fill the pan about 1/2 way up the side of the custard. Bake for about 1 hour. To test for doneness, shake the ramekin. You want the custard to be set accept for the very center. The center should giggle when shaken.
Remove from roasting pan and leave at room temperature for about 10 minutes. Refrigerate overnight or at least 4 hours.

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View Comments

Ellen M Martin says:

May 22, 2020 at 4:25 pm

Thank you. It's remarkably difficult to find a no-starch butterscotch custard recipe. However, if you don't caramelize the sugar with the butter before you add the cream, it's not butterscotch! That's the key step, otherwise this is just brown sugar custard. I'll try this with a real butterscotch step and report back.
Barbara says:

March 4, 2015 at 12:18 am

OK, I'm guessing add cream is in step 4? I'm not sure I want my food to giggle. ;)
- Gluten Free Recipes says:
  
  March 4, 2015 at 11:45 am
  
  Barbara,
  
  You add the cream in step number 3 when you add the brown sugar.
  
  When the pudding cools it will not jiggle any longer. It is similar to Jello when it is not set yet. Once they both cool, they become firmer.
  
  Enjoy,
  Carla
Lynn says:

February 19, 2015 at 5:41 pm

My granddaughter has been diagnosed with Celiac Disease. She is only 8 yrs old. Her favorite foods when she visits with me is biscuits and gravy. I need to find a way to keep that connection to me with her. I still remember my grandma's cooking and it gives me good feelings as I remember us in the kitchen together. I want my granddaughter to have that experience the rest of her life.