Wednesday, June 18, 2014

Butterscotch Pudding

2 3/4 cup full fat milk
1 cup tightly packed dark brown sugar
1/4 cup cornstarch
2 large egg yolks
1/2 teaspoon salt
1 large egg
1 1/2 teaspoon vanilla extract
3 tablespoon butter
whipping cream for garnishing
crushed nuts of your choice.
  • Simmer 2 1/2 cup of full fat milk in a saucepan until it starts getting foams around the edges.
  • Meanwhile,in a heatproof bowl whisk 2 large eggs and 1 large egg yolk.
  • Add dark brown sugar and continue whisking.
  • Add salt,cornstarch,1/4 cup milk and whisk for 2 minutes.
  • Pour the above hot milk gradually to the  mixture and whisk nicely in between.
  • Pour the content of the bowl back to the saucepan and put it back on the heat.
  • Keep stirring on low flame for about 3-5 minutes until it gets nice and thick (mayonnaise consistency).
  • Turn off the heat and strain it to a bowl to get rid of any lumps.
  • Add 3 table spoon of butter along with vanilla extract and give a good stir.
  • Pour into the pudding bowl and refrigerate once it cools down.
  • Serve with whipped cream and sprinkle some roasted nuts of your choice on top  . 
Recipe courtesy: Joy of baking


  1. Butterscotch pudding here I come! oh my favorite flavor and ideal for summer.

  2. Priya..... you have made me drool like a kid ... which glass should i select.. one or all the three... Very good clicks

  3. This looks so droolworthy... can I just come over???

  4. yumm.. Wish I could have one glass..

  5. looks delicious....happy to follow u...

  6. Lovely! looks really yum esp the frosting on the top :-)


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