Recipe: Delicious Butterscotch pudding

Recipe: Delicious Butterscotch pudding Delicious, fresh and tasty.

Butterscotch pudding. In a small bowl, mix together brown sugar, cornstarch and salt. Add enough milk to make thick paste. In a saucepan over medium heat, bring milk to a boil.

In a large, heavy skillet, melt the butter over medium-high heat.

Place over medium-low heat and stir in eggs and milk.

Cook, stirring, until mixture thickens enough to coat the back of a metal spoon.

You can have Butterscotch pudding using 14 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Butterscotch pudding

1. You need of For Chinagrass Melting.

2. You need 1 of . Chinagrass - 8 grams.

3. You need 2 of . Water - 1 cup.

4. You need of For Nuts.

5. It’s 1 of . Badam or cashew nuts - 3 tbspn.

6. It’s 2 of . Sugar - 2 tbspn.

7. Prepare 3 of . Water - 1 tspn.

8. It’s of For pudding.

9. You need 1 of . Milk - 500 ml.

10. Prepare 2 of . Sugar - 3/4 cup.

11. Prepare 3 of . Condensed milk - as per your sweet.

12. It’s 4 of . Unsalted butter - 50gm.

13. You need 5 of . Vanilla essence - 1/2 tspn.

14. Prepare 6 of . Water - 3 tbspn.

In a small saucepan, combine the brown sugar, cornstarch and salt.

Add milk and egg yolks; stir until smooth.

Cook and stir over medium heat until mixture comes to a boil.

A perfect butterscotch pudding recipe is long overdue on the blog!

Butterscotch pudding instructions

1. Soak chinagrass in water for about 15 minutes..

2. For Nuts

        * Heat sugar and water in a pan and let it melt.         * When it is completely melted add the badam or cashew nuts and heat it on low flame till it slightly changes colour and a nice smell of roasted nuts come out.         * Immediately pour it to a butterpaper and spread.         * When cooled and become hard, break it to pieces and pulse it in a mixer to crush it..

1. For butterscotch pudding

      * Melt soaked chinagrass on low flame.       * Meanwhile heat 3/4 cup sugar and 3 tbspn water in a deep pan.       * When it is completely melted and colour changes to brown, switch off the flame and add butter and stir continuously.       * Switch on the flame and add milk and stir continuously till the butterscotch melts completely on low flame.       * Add condensed milk and mix well.       * Add vanilla essence and melted chinagrass to it. Combine well..

1. Let it cook for 2 minutes over medium low flame stirring continuously.        * Switch off the flame and pour this on a pudding tray. Add half of the crushed nuts to it.        * Cool it completely and refregerate it for 3 or 4 hours. Garnish it with remaining crushed nuts. Serve chilled..

I don't know why it's taken me so long because one of the best things I've ever eaten was a dense, rich, butterscotch pot de creme at a restaurant that haunted me for years after.

I made this for years using my Gandma Olive's recipe!

I am thinking the pudding was baked in individual cups, I will need to find the recipe and compare.

Mean time I will try this.

Like my Father, I like pudding room temp, starting with the skin!!