Butterscotch Pudding Recipe

Butterscotch pudding is so soft and delicious. Not only that, this recipe features butterscotch pudding that smells like brown sugar as well. Delicious served warm or cold, follow the method of making butterscotch pudding which is guaranteed to be delicious.

Ingredients

• Liquid milk - 400 ml
• Whipping cream liquid - 200 ml
• Brown sugar - 150 grams
• Maizena - 3 tbsp
• Butter - 50 grams
• Salt - 1/2 tsp
• Egg yolk - 3 eggs
• Vanilla extract - 1/2 tsp
• Toppings:
• Whipping cream, whipped - to taste
• Roasted peanuts, chopped - to taste
• Shaved chocolate, for garnish - to taste
• Purchase ingredients and cooking utensils

Plans

• In a bowl, mix the cornstarch and egg yolks. Stir with a whisk until smooth and a paste-like consistency.
• In a different bowl, mix the liquid milk and whipping cream. Set aside.
• In a saucepan, cook brown sugar, salt and water. This process is very important to create a delicious classic aroma.
• After the brown sugar has caramelized and boils, add the milk mixture little by little while continuing to stir.
• Do the tampering before adding the egg and cornstarch mixture to the pudding. This will prevent the cooked eggs from clumping while cooking.
• Enter the eggs that have been tempered into the boiling milk, enter slowly and little by little while continuing to stir until evenly distributed. Do it slowly so that there are no lumps because the eggs are cooked. Keep stirring until thickened. Turn off the stove, take it out and put it on the table.
• Add butter and vanilla extract, stir until butter is melted and well combined.
• Pour into a serving glass for pudding, then cover the surface with plastic touching the surface of the pudding.
• Chill the pudding in the refrigerator for 4 hours.
• Garnish with whipped cream that has been whipped. Sprinkle nuts and shaved chocolate, or sprinkle a little cocoa powder on the whipped cream for garnish.
• 1. Tampering is done by inserting a spoonful of boiled milk vegetables into the egg, before mixing everything into the boiled milk and brown sugar. This is done to prevent the eggs from overcooking and clumping during boiling.

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