Low FODMAP Recipe for Butterscotch Pudding
One of my BFFs, Mary, loves everything creamy and smooth. Puddings, custards, pot de crème – these are all her cup of tea, or choice of dessert as the case may be.
This Butterscotch Pudding with Salted Caramel Sauce has two silky smooth parts to it – a rich (and yes, creamy) butterscotch pudding and then an optional topping of sticky Salted Caramel Sauce.
Yes, you read that right. If you are a caramel/toffee/butterscotch person, this is your recipe right here!
How Did Butterscotch Get Its Name?
Butterscotch hails from 18th century Scotland, but we have no idea how it actually got its name. I will tell you this, a very long time ago in my recipe development life I decided that any butterscotch recipe that I made was going to contain butter and Scotch.
I mean, doesn’t that make sense?
“Butterscotch” is classically made from the combination of butter and brown sugar and indeed our pudding uses both of these ingredients.
I have added both vanilla extract as well as a couple of teaspoons of whiskey, which is low FODMAP, by the way in amounts of 30 ml, so this Butterscotch Pudding is worthy of its name!
Two Parts – But Small Servings
This recipe is an indulgence – there is no getting around it – whether you are FODMAPing or not, so small servings are recommended.
I promise you that a little bit will be satisfying; they are just that rich. Now, I know, I know you are probably thinking, “No Way”!
Listen, I get it, sometimes you do want more and I will admit that our Gingerbread Caramel Crunch Popcorn is Really Hard to portion control…but this Butterscotch Pudding with Salted Caramel Sauce?
It is Really worth having some than not at all and the small serving satisfies.
The Salted Caramel Sauce can be made ahead, so take advantage of that. It can be warmed to a thin, pourable consistency right before you are going to serve the puddings, but, as you can see in the images, we sometimes like the puddings with just a little dollop of Whipped Cream instead – or no garnish at all.
So you have options!
Testing, Testing Testing
The original recipe was invented by Nancy Silverton of Mozza, where they called the recipe Butterscotch Budino.
That recipe included the salted caramel sauce and a creamy, whipped topping made with crème fraiche.
I tried Nancy’s version, but found it exceedingly rich and prone to curdling.
Deb at Smitten Kitchen did a great job at re-working the recipe and has some step-by-step images, if you want to take a look.
Our version is streamlined and FODMAPed and everyone was licking bowls in the Test Kitchen!
FODMAP IT!™ Butterscotch Pudding with Salted Caramel Sauce
FODMAP IT!™ Butterscotch Pudding with Salted Caramel Sauce is based upon the budding created by esteemed pastry chef Nancy Silverton. Our version is low FODMAP!
- 2/3 cup (141 g) firmly packed light brown sugar
- 1/4 cup (60 ml) water
- 2 cups (480 ml) lactose-free half-and half, at room temperature
- 1/2 teaspoon salt
- 2 large egg yolks, at room temperature
- 1 large egg, at room temperature
- 2 tablespoons cornstarch
- 3 tablespoons unsalted butter, at room temperature, cut into pieces
- 2 teaspoons scotch whiskey
- 2 teaspoons vanilla extract
- 1 cup (240 ml) Salted Caramel Sauce,, prepared and in a liquid, flowable state, but not hot
- Maldon salt or other large flake salt
- Whipped Cream about 1 tablespoon per serving, if using
For the Butterscotch Pudding: Have 8 small clear glasses or dishes ready to use.
Combine the brown sugar and water in a heavy medium-sized deep saucepan. Stir well to combine. Bring to a boil over medium heat and cook, undisturbed, for several minutes until very dark golden brown and caramel-like. The bubbles will be opening slowly as it caramelizes and colors and you will be able to smell the caramel aroma. Remove from heat and slowly add the half and half and salt. The mixture might bubble up furiously so take care. Whisk until smooth, replacing over heat if necessary to create a smooth caramel. Cool slightly.
Meanwhile whisk together the egg yolks and egg in a heatproof bowl, then whisk in cornstarch. Slowly drizzle about half of the warm caramel sauce over the egg mixture, whisking all the while. Scrape everything back into the caramel pot and whisk together well. Bring to a simmer over low-medium heat, whisking almost constantly, for a couple of minutes or until Butterscotch Pudding is thick and creamy and shows whisk marks. Quickly whisk in the butter, whiskey and vanilla until incorporated. Immediately divide into waiting dishes. Cover dishes with plastic wrap and chill for at least 1 hour or up to overnight.
If you want to use the Salted Caramel Sauce, you can make it at this point. Right before serving, whip the cream. Drizzle about 1 ½ tablespoons caramel over puddings and/or garnish with a few grains of flake salt, if you like or dollop with whipped cream. Serve immediately.
- This pudding is a little persnickety. Please use the ingredients listed and follow our step-by-step instructions for best results!
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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