Butterscotch Pudding


Look no further than toffee pudding if you’re looking for a seriously delicious dessert. It’s a wonderful blend of creamy texture with a sweet and nutty flavor. The ingredients for the recipe are not very difficult. This dish is perfect for grabbing the moment because many of us already have these items in our pantries.

Although many recipes call for dark brown sugar, we discovered that caramelizing the sugar before using it gives the recipe the perfect hazelnut taste. The meal became even sweeter with the addition of a little sea salt. A little vanilla extract provided a nice layer of depth to the pudding, finishing the dish beautifully. For our go-to butterscotch pudding recipe, read below……

ingredients :

3 cups heavy cream
1 1/2 cups milk
1 tablespoon dark brown sugar
3/4 teaspoon sea salt
1 large egg
4 large egg yolks
4 1/2 tablespoons unsalted butter
1 tablespoon plus 1 teaspoon of cornstarch
2 teaspoons vanilla extract

Method :

In a small saucepan, bring the cream and milk to a simmer over very low heat. Remove from heat and cover to maintain warmth. In a medium saucepan, bring the brown sugar, 1/3 cup of water, and salt to a boil. Cook, stirring occasionally until the mixture reaches 240°F.
The cream mixture should be immediately whipped together with the brown sugar. Cook, whisking constantly, until smooth after boiling. Combine egg yolks, eggs, and cornstarch in a small bowl. To avoid the eggs curdling, add a ladleful of the hot cream mixture and, whisking constantly, add the egg mixture to the saucepan filled with cream. Continue to cook for a further 2 to 4 minutes, or until thickened.
Strain the mixture into a large glass bowl, then whisk the butter into the mixture until smooth. To make the custard firm, divide it among serving dishes and refrigerate for at least 4 hours. Put plastic wrap directly on the pudding’s surface.