Easy eggless butterscotch pudding
Easy and delicious eggless butterscotch pudding !
Ingredients
- 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
Instructions
- 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.
Notes
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.
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.