This deeply caramelized butterscotch base starts with butter melted down with dark brown sugar until it turns glossy and amber, then gets whisked into a rich custard of whole milk, heavy cream, and egg yolks thickened with cornstarch. The result is a silky, spoon-coating pudding with real caramel depth and a hit of vanilla in every bite. A quick trip through a fine-mesh strainer guarantees that ultra-smooth texture, and chilling it under plastic wrap keeps the top glassy and skin-free. Spoon it into ramekins, top with a cloud of whipped cream if you like, and you've got an old-fashioned dessert that happens to be a solid pick for a gluten free table. It's simple pantry staples doing all the work here, no fuss, just deep caramel flavor and creamy texture in every spoonful.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Melt the butter in a medium saucepan over medium heat. Add the dark brown sugar and salt, and stir to combine. Cook, stirring occasionally, until the mixture bubbles vigorously and smells deeply caramelized, about 3–4 minutes. The sugar will look grainy at first, then melt into a glossy, dark amber paste.
In a mixing bowl, whisk together the whole milk, heavy cream, cornstarch, and egg yolks until smooth and no cornstarch lumps remain.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
