Low FODMAP ✓ | Lactose-Free ✓ | Gluten-Free ✓| Nut-Free✓ | Soy-Free ✓ | Vegetarian ✓
Low FODMAP Butterscotch Pudding. It exists and it is freaking delicious!
I’ve always been more of a dessert kind of person. Pudding to be more precise. Growing up, that was my ultimate favorite dessert. But when I started getting my first IBS symptoms, it became difficult to enjoy desserts or any sweet stuff in general.
A funny story, many have tried to put me off eating sweets but I guess the only winners were the stomach pain, cramps and bloating. They did it! They managed to stop me from eating desserts and sweets, but only for a little while:). The good news I learned over the years is that having IBS doesn’t mean that you will need to quit on the sweets and desserts altogether. (Sorry that is not good news, that is amazing news!) Right?!
Many of the sweets that we eat are processed foods made from tons of artificial ingredients, containing more sugar than any other ingredients and most of the time containing sneaky FODMAPs. The horrible symptoms that we get after eating sweet things are mostly due to those things. So why are desserts not completely off the table? Well because with only a few alterations we can make our favorite desserts at home and enjoy them without suffering the bad symptoms afterward.
This Butterscotch Pudding is an example of it. The ingredients are all easy to digest and low FODMAP. And the taste, well it is surprisingly better than any pudding I’ve ever had.
Low FODMAP Butterscotch Pudding Recipe.
This Butterscotch Pudding is perfectly sweetened, flavorful and so indulging. The texture is silky and smooth and every bite just melts in your mouth. It is a refreshing and luxurious dessert that you can serve on dinner parties or just enjoy it by yourself. It is very simple to make and doesn’t require any special skills or kitchen appliances.
So yeah no excuses not to try it 😉
How to Make this recipe?
It’s a very easy recipe to follow. You will only need 2 bowls, one saucepan, and 8 simple ingredients.
You start by cooking the sugar than combining it with the lactose-free milk and heavy cream and in the final step combining it with the egg yolks, the butter and the alcohol of choice.
For the detailed step-by-step instructions scroll at the end of this page.
* Make-Ahead tip:
You can make this pudding a day before and let it set in the fridge overnight. It keeps well in the fridge for up to 3 days.
* FODMAP tip:
For this recipe, I used lactose-free whipping cream. However, if you can’t get your hands on lactose-free whipping cream, you can use normal whipping cream. According to Monash University whipping cream is Low FODMAP in 60g. If you are using a normal whipping cream which is not specified to be lactose-free, regulate your serving portions according to the Monash University recommended low FODMAP dose.
Low FODMAP Butterscotch Pudding
Ingredients
- 350 ml lactose-free milk full fat
- 250 ml lactose-free whipping cream
- 3 egg yolks
- 2 Tbsp cornstarch
- 150 gr dark brown sugar
- 3 Tbsp water
- 1/2 tsp salt
- 40 gr unsalted butter softened to room temperature
- 1 tsp vanilla extract
- 1 tsp scotch or rum
Instructions
- In one bowl whisk the milk together with the whipping cream. In a separate bowl whisk the egg yolks with the cornstarch.
- In a saucepan over medium heat whisk the brown sugar, salt, and water. Allow it to cook for about 5min, without stirring. It should get dark brown and start smelling caramelized.
- Slowly whisk in the milk and whipping cream mixture. Cook on medium heat until the mixture begins to boil. Once boiling, remove about 100ml of the mixture in a separate bowl, and very slowly whisk in the egg yolks. Keep the egg yolks moving so they don't scramble. Very slowly pour and whisk the egg yolk mixture into the saucepan.
- Turn the heat down to low. The pudding will quickly begin to bubble and thicken. Cook and whisk for 1 to 2min over low heat.
- Remove it from the heat and stir in the butter, vanilla extract, and the scotch.
- Cool the pudding for 5min, then pour it into serving glasses. Refrigerate for 5 to 6 hours or overnight until chilled and thickened.
- Serve with caramel sauce or any other toppings of choice.
