How to Make Butterscotch Pudding

Serves: 4

Preparation time: 5 mins + 3 hours (inactive)

Cooking time: 20 mins

Ingredients needed to make Butterscotch Pudding:

• 1 cup packed deak brown sugar
• 2 tsp unflavoured gelatin powder
• 4 tbsp unsalted butter, diced
• 2 tbsp Scotch
• ¼ tsp fine salt
• 2 cups half and half, cold
• ¾ tsp pure vanilla extract

Cooking instructions for Butterscotch Pudding:

• Toss the butter cubes in a medium saucepan and empty the cup of brown sugar into it.
• Cook the mixture over moderate heat for about 8 minutes, stirring continuously, until the sugar melts and the mixture begins to bubble.
• Turn off the heat and pour 1 ¾ cups half and half gently into the mixture in a continuous, thin stream while beating it into the mixture gently.
• Whisk them thoroughly until they mix well into a smooth mixture and set aside.
• Pour rest of half and half into a bowl and spoon in the gelatin powder.
• Leave it undisturbed for about 3 minutes or until it softens.
• Turn the heat back on and cook the butter-half and half mixture over slow flame.
• Whisk in the gelatin mixture, until all of it is incorporated into the mixture.
• Cook the mixture for about 4-5 minutes or until the gelatin is dissolved completely; prevent the mixture from boiling.
• Turn off the heat and add a splash of vanilla, Scotch as well as a pinch of salt.
• Give it a good stir to mix well and pour it into a fine mesh sieve to strain into a medium bowl; get rid of the residues.
• Ladle the strained mixture into ramekins and wrap a cling film on the surface of each ramekin, so that it touches the mixture in it.
• Leave in the fridge for at least 3 hours or until it sets.
• Serve chilled.

Image credit: Wikimedia Commons

Last Updated on March 22, 2013 by