“It’s the chemistry between the ingredients and the cook that gives desserts life. “- Anna Olsen .
Something a little different from the usual today. Different for me atleast. I gravitate towards cakes , brownies and cookies most of the time , and while I have attempted the occasional pot de creme or the bread pudding , but puddings and custards dont exacty top my list of favoured sweet treats
But i am all for variety and I have to say, I enjoy the convenience of having no-bake made-in-advance individual desserts sitting in the fridge when we have company over!
When you hear Butterscotch pudding , you instantly think “too sweet” right ? Well, I did. But this pudding truly is not . Its just sweet enough. Quite delicious.
This is an eggfree version of Butterscotch pudding .I used this recipe with the slight change of using regular butter and milk instead of vegan . It is super easy to follow !
The butterscotch flavour is from butter and brown sugar doing there magic. The little bit of salt keeps the pudding from being too sweet and the vanilla balances out the molasses- like flavour of the brown sugar. The pudding itself is silky smooth on your tongue and you will not drop the spoon until your bowl is clean !
- 115 grams or 1/2 cup packed brown sugar
- 480 ml or 2 cups milk
- 42 grams or 3 tablespoons unsalted butter
- 24 grams or 3 tablespoons corn flour
- 45 ml or 3 tablespoons water
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Dissolve the corn flour in the water and keep aside.
- In a thick bottomed sauce pan, heat the butter and sugar until butter melts.
- Add 1/2 cup of the milk and let the mixture heat until all the sugar melts.
- Add the remaining 1 1/2 cups milk and the salt and stir.
- Add the dissolved corn flour and heat over medium heat while stirring continuously until the mixture thickens.
- You will know the pudding has thickened when you feel the thickening while stirring and the whisk will show marks in the pudding as you stir. This may take 5 to 10 minutes depending on the size of your pan and the heat.
- When the mixture thickens, lower the heat to a simmer and cook for one more minute while stirring.
- Take off heat , stir in the vanilla and pour into dessert bowls , glasses or ramekins.
- Chill in the refrigerator for atleast 2 hours before serving.
- This recipe makes 4 servings and can be refrigerated for upto 4 days.
- You can make this vegan by using non dairy butter and non dairy milk like almond or soy
- My measuring cup is 240 ml.
- Puddings develop a "skin" on the top. If you want to avoid this, while chilling cover the top with plastic wrap with the wrap touching the surface of the pudding .
- I used light brown sugar but dark will probably give better results.