Butterscotch Pudding

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Homemade Butterscotch Pudding is a light and creamy in taste. Making butterscotch at home is pretty simple caramelize sugar and butter.  All of the warm, nostalgic flavor just comes from those two ingredients, I have add cornstarch to thicken it and milk and cream to make it creamy, a little vanilla for flavor, and that’s about all there is to it.

I have shared a butterscotch Pudding recipe with a detailed  pictures below.

In a saucepan add sugar and a little water to caramelized the sugar.

In another saucepan add cream and milk.

Once the sugar is caramelized add butter and milk.

In a mixing bowl add egg yolks and cornflour whisk in a hand blender or a folk or a standing mixer.

Add vanilla essence.

Gradually add the butterscotch syrup.

Add the leftover butterscotch syrup and whisk well.

Transfer the butterscotch syrup to the saucepan cook on a low flame till the eggs are cooked and the sauce are thickened.

Pour the butterscotch syrup to the serving bowl or a glass. Refrigerate for atleast an hour or till it’s firm.

INGREDIENTS

  • 1 cup milk
  • 1 cup cream
  • 1/2 granuled sugar
  • 1 tbsp vanilla essence
  • 2 tbsp butter
  • 3 egg yolks
  • 1 egg white
  • 2 tbsp cornflour

INSTRUCTIONS

  • In a saucepan add cream and milk. Let it simmer.
  • In another saucepan add granuled sugar and little water to caramelized the sugar.
  • Once the sugar is caramelized add butter and milk stir well. Turn off the flame.
  • In a mixing bowl add egg yolks and 1 egg white whisk in a hand blender add cornflour whisk well.
  • Gradually add the butterscotch syrup to the egg mixture whisk till smooth.
  • Transfer the butterscotch syrup in a saucepan, Cook over medium heat, stirring constantly, until mixture comes just to a boil. Remove from heat.
  • Pour in a serving bowl or glass refrigerate for atleast 1 hour or till it is set.
  • Serve chilled with a whip cream on top.

 

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