Easy creamy and light butterscotch pudding

By Drum Digital
06 March 2015

Comfort in a glass. We doubt you’ll want to share this delicious dessert with anyone!

Serving: 4

Preparation: 10 min

Cooking: 20 min

Chilling: 2 hours

45 ml (3 T) butter

180 ml (¾ c) dark brown sugar

250 ml (1 c) cream

500 ml (2 c) milk

180 ml (¾ c) corn starch

1 ml (¼ t) salt

2 egg yolks

15 ml (1 T) whisky

10 ml (2 t) vanilla essence

To serve

180 ml (¾ c) cream, whipped

60 g pistachio nuts, chopped

1. Melt the butter in a saucepan, add the brown sugar and let the mixture bubble and caramelise for 5 minutes or until it becomes liquid and smells nutty. Remove from the heat and whisk in the cream. Set aside.

2. In a large saucepan whisk together the milk, corn starch and salt. Place over medium heat and cook, stirring continuously. Bring the mixture to the boil, then reduce heat and whisk in the brown sugar mixture.

3. In a medium-size mixing bowl beat the yolks. In a very slow, steady stream, pour about a cup of the milk mixture into the yolk mixture, whisking continuously. Whisk the yolk mixture back into the remaining pudding and stir over medium-low heat for about 5 minutes or until it thickens.

4. Stir in the whisky and vanilla essence. Transfer the mixture into serving bowls or glasses, cover with plastic wrap, pressing the wrap directly onto the surface of the puddings, and refrigerate for at least 2 hours.

5. To serve Top with whipped cream and roughly chopped nuts.

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