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2½ tablespoons cornstarch
3 organic egg yolks
(freeze the egg whites for another recipe)
500 ml whole milk
300 ml double cream
50 grams butter
125 grams light brown sugar
grated dark chocolate
Today you will find a delicious recipe for Butterscotch Pudding on Snazzie. It does require some patience, because we make this pudding over two days. It isn't necessarily a two-day job, but this pudding doesn't set very quickly. We want to eat pudding, not custard. So we give the pudding plenty of time, and then it tastes even better.
How to make Butterscotch Pudding
Beat the egg yolks with the cornstarch until well combined, set aside.
Stir the milk into half the cream and set it aside too.
Melt the butter on low heat and add the sugar.
Let the sugar melt while stirring, this takes 2-3 minutes.
Turn the heat up to medium and let the mixture simmer for another 1-2 minutes to release the caramel flavor, but watch out for burning!
Then remove the pan from the heat
Gradually add the cream mixture and stir it in.
Then place the pan back on the heat and bring it to the boil.
Remove the pan from the heat and beat 3-5 tablespoons into the cornstarch-egg mix.
- Then pour the cornstarch-egg mixture into the pan, put it back on the heat and let the mixture thicken to custard
- Allow the mixture to cool to room temperature, pour it into the glasses and place it in the refrigerator overnight
Day 2
Grate the chocolate.
Beat the remaining cream until stiff.
Spoon the whipped crean into a piping bag.
Pipe a pretty rosette whipped cream onto the pudding.
Sprinkle with grated chocolate and place in the fridhe until serving.
Enjoy the pudding!