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Writer's pictureThe Whisk Journal

Butterscotch Pudding

One glass of this gorgeous gooey butterscotch pudding will not be enough for sure!

If you like caramel, you are definitely going to like butterscotch. Do you know there is only one difference between caramel and butterscotch sauce; caramel uses white sugar whereas butterscotch is made up of brown sugar, rest all ingredients(heavy cream, vanilla and butter) is the same. To be honest, the recipe at first glance may seem a little too much, but really, it is way easier than it looks.

You will be surprised how with not many ingredients one can make such a tasty dessert. I have used glasses to serve but you can use bowls as well. In order to stabilize the pudding I have used jelling agent known as Agar Agar powder. This powder is available on Amazon AU. But you can substitute Agar Agar powder with the Jel-It-In from Queen Foods. The recipe calls for the pudding to be made first as it needs to be refrigerated before the butterscotch sauce is poured as a layer on it, otherwise if the pudding hasn't set, and the sauce is too hot, it will pierce through the pudding. The Butterscotch sauce was so yum, and while I was at it, I made some Caramel sauce as well- you can do so too. You can easily make a batch of each sauce and store it in the refrigerator for a week. You can then drizzle the sauce on ice-cream, brownie, or just add into a milkshake. If you do make the butterscotch pudding, do not forget to tag me @thewhiskjournal on Instagram.


 




Ingredients

Butterscotch pudding

½ Cup Whipping cream, cold

1 Cup Whole milk

½ Cup Brown Sugar

3 tbsp Unsalted Butter

1 tbsp Agar Agar powder

½ tsp Vanilla extract

Salt as per taste


Butterscotch sauce

1 Cup Brown Sugar

1 Cup Whipping cream

½ Cup Unsalted butter

2 tsp Vanilla extract


Directions


Butterscotch pudding

  1. In a medium saucepan, mix together the brown sugar, salt and agar agar powder.

  2. Into this saucepan, add milk, vanilla extract and heavy whipping cream.

  3. Place the saucepan over medium heat and continue to stir while adding the butter. Mix well.

  4. Let the mixture simmer for 5-6 minutes Do not boil the mixture.

  5. Place the pudding into serving glasses and let it cool down outside. Then refrigerate for atleast 2-3 hours before placing the butterscotch sauce on top.


Butterscotch sauce

  1. In a medium saucepan, melt the butter over medium heat and then add in the brown sugar.

  2. Let the brown sugar and butter cook until the mix forms a foam. Then add the whipping cream and vanilla extract.

  3. Bring to a slow simmer for about 5-6 minutes

  4. Allow the sauce to cool completely before pouring it on top of the refrigerated mousse glass.


 


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