26 Recipe Appetizing Butterscotch pudding delicious and easy to make.

As soon as you understand the basics of cooking, it can be such a freeing and also awarding experience to produce a just delicious dish or baked item. The smells in your house and also the faces of the people that you share it with are invaluable. We wish this Butterscotch pudding recipe will certainly give you some concept for you to come to be a phenomenal cook.

I was originally thinking Chocolate Pudding, which is really just the Chocolate Pie Filling I always make, but then I decided to make Butterscotch Pudding. A creamy-smooth recipe for Butterscotch Pudding from pastry chef David Lebovitz author of The Great Book of Chocolate. Butterscotch pudding is my thing, you guys.

Use For Chinagrass Melting.
Provide . Chinagrass - 8 grams.
Use . Water - 1 cup.
Use For Nuts.
You need to prepare . Badam or cashew nuts - 3 tbspn.
You need . Sugar - 2 tbspn.
Prepare . Water - 1 tspn.
Provide For pudding.
You need . Milk - 500 ml.
You need . Sugar - 3/4 cup.
You need to prepare . Condensed milk - as per your sweet.
Use . Unsalted butter - 50gm.
Prepare . Vanilla essence - 1/2 tspn.
Provide . Water - 3 tbspn.

Short Tips:

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Soak chinagrass in water for about 15 minutes..
For Nuts         * Heat sugar and water in a pan and let it melt.         * When it is completely melted add the badam or cashew nuts and heat it on low flame till it slightly changes colour and a nice smell of roasted nuts come out.         * Immediately pour it to a butterpaper and spread.         * When cooled and become hard, break it to pieces and pulse it in a mixer to crush it..
For butterscotch pudding       * Melt soaked chinagrass on low flame.       * Meanwhile heat 3/4 cup sugar and 3 tbspn water in a deep pan.       * When it is completely melted and colour changes to brown, switch off the flame and add butter and stir continuously.       * Switch on the flame and add milk and stir continuously till the butterscotch melts completely on low flame.       * Add condensed milk and mix well.       * Add vanilla essence and melted chinagrass to it. Combine well..
Let it cook for 2 minutes over medium low flame stirring continuously.        * Switch off the flame and pour this on a pudding tray. Add half of the crushed nuts to it.        * Cool it completely and refregerate it for 3 or 4 hours. Garnish it with remaining crushed nuts. Serve chilled..

This Butterscotch Pudding is especially good as it has a delightfully rich toffee-like flavor and creamy smooth texture. I press it through a fine-mesh sieve to ensure that it's silky smooth, then refrigerate for a few hours until it's cold and set. Salted Caramel Pudding or Butterscotch Pudding Recipe. My daughter Hannah came for a visit the other night and was hungry for Butterscotch pudding. I've got a new favorite low carb ingredient!

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