Butterscotch pudding

In the USA and other parts of North America, pudding is used to denote a sweet milky creamy dessert, instant custards or a mousse.

In the Commonwealth countries these foods are known as custards (or curds) if they are egg-thickened, blancmange if starch-thickened, and jelly if gelatin based. Pudding may also refer to other dishes such as bread pudding and rice pudding in North America. Although typically these names are derived from their origins as British dishes, and the British pudding gets its name from the French Boudin which basically is the ancestor of the famous Crème Brûlée. These also translate to other cultures like Firni which is Irani rice pudding and Kheer which is Indian by origin.

But today we will discuss the lesser known butterscotch pudding. For an ideal Butter scotch pudding you would be requiring these ingredients preferably organic and fresh.

Ingredients

packed dark brown sugar: 1/2 cup

cornstarch: 2 tbsp

teaspoon of salt: 1/8

fat-free milk: 2 cups

egg yolks, lightly beaten: 2

Vanilla extract: 1 1/2

Butter: 1 tbsp

How To Make Butterscotch pudding

1. First of all you are to empty the brown sugar, cornstarch and salt in a saucepan.
2. Add the milk and egg yolks; whisk and beat until the batter is smooth and consistent.
3. Stir with regular intervals over medium heat until mixture starts to a boil.
4. Cook and stir 1-2 minutes longer or until thickened.
5. Remove the mix from the stove and whisk in the butter and vanilla.
6. Cool to room temperature, stirring several times.
7. Pour into four individual dessert dishes.
8. Cover and refrigerate for 1-2 hours or until chilled.

Now take the pudding cups and serve them with pride as the guests scarf down every last morsel of this delicious pudding of French origin. Yes puddings are a French thing and you didn’t need us to tell you that because who has pudding before trying some crème brulee? This just by the way literally translates into “cream burnt”.