Butterscotch Pudding

Recipe No: 11

Ingredients
To make the pudding

• Butter………………………3 Tablespoons
• Sugar……………………….6 Tablespoons
• Milk………………………….2 1/2 cup
• Egg……………………………3 (Beat till fluffy)
• Gelatin……………………..1 Tablespoon
• Sugar………………………..1/2 -3/4 cup depending on the taste
• Corn Starch……………….1/2 Teaspoon (Dilute with 4 Tablespoons of water)
• Cream………………………..1 cup
• Sugar………………………….2 Tablespoons

To Make the Sauce

• Butter………………………1Tablespoon
• Sugar……………………….2 Tablespoon
• Cream……………………..1/2 cup

Method of Preparation
To make the pudding

1. Soak the Gelatin in 4 Tablespoons of cold water for 15 minutes. If you skip this process gelatin will not thicken your pudding.
2. In a thick bottomed pan add 3 tablespoon of butter and 6 Tablespoon of sugar on a medium flame and let the sugar melt and caramelize in the butter, till you get an amber color. This is the butterscotch flavor.
3. When the amber color is attained add warm milk to the butterscotch. The sugar may solidify in this stage. If so be patient and wait till it melts.
4. Add half cup sugar to the milk at this stage and mix.
5. When this milk mixture is really warm combine the beaten egg. If you add the egg directly to the warm milk, it may scramble. To avoid this we have to temper the egg. For this add half a cup of the warm milk to the egg. This will raise the temperature of the egg, which will in turn prevent the egg from scrambling. Now add the whole egg mixture back into the hot milk and mix really good.
6. Once the egg and the warm milk is combined, add soaked gelatin and corn flour solution.
7. Continue to stir and heat the butterscotch mixture till bubble starts to appear on the sides. Switch off the fame.
8. Immerse the pan with the custard into another pan filled with cold water and let the mixture cool as fast as possible stirring often.
9. In another large bowl, using a stand or a hand mixture or a hand whisk, whip the cream with 2 tablespoons of sugar until fluffy. This gives a lightness to the pudding.
10. When the butterscotch custard is cooled mix in the cream as gently as possible. When combined, pour this into a tray and let it cool in the refrigerator for at least 12 hours. If you don’t have so much time let it set in the freezer for 1 hour and move it back to the fridge and let it set for another 3 or 4 hours. I prefer the overnight refrigeration.

To make the sauce

1. In a thick bottomed pan melt butter and sugar till it reach a light brown color. You don’t have to brown it so much as we did for the pudding.
2. Add the cream and let the sugar melt. When the sugar is melted, switch off the stove. If you want it sweeter add more sugar.
3. Let it cool and refrigerate afterward. Decorate with the sauce however you like.

Notes:

• How I presented this pudding: I filled a sauce/squeeze bottle with the butterscotch sauce and made patterns on a white plate. Then I sliced a piece of the pudding with a cookie cutter and placed it on the plate. This is followed by some patterns on the pudding with the sauce .
• This is a very soft pudding with a captivating taste. At the same time it is hard enough to slice into various shapes too.
• Whatever the level of sugar you like, the custard and the sauce should be a little sweeter than you want. When it is chilled it tends to reduce the sweetness.

 




Make it, enjoy the deliciousness and
serve it to your family with love…..