Butterscotch Pudding Recipe – Egg and Egg Free Version Recipes

For the second day of similar sweets theme, I have a delicious butterscotch pudding. Butterscotch is so similar to caramel but is quite easier because you don’t have to caramelize the sugar. Use brown sugar and you are good to go. When I was looking for pudding recipes, I saw one on The Pioneer Woman. As I said yesterday, pudding is one name given to various savoury and sweet desserts and it was really tough to single out three recipes for this week. I wanted to  keep them simple without any refined flour or sugar. I am not worried about using eggs in recipes nowadays, but maida and sugar is what I am worried about. That is why I prefer to choose desserts with milk and eggs as the base ingredients. Makes my life so much easier.

I made this recipe with egg yolk, but I have also included an egg free version in the recipe itself. Corn flour and egg yolk combine to give that custard like texture for this pudding and you don’t have to wait long to taste it. There is no setting time. Just cook, transfer to serving bowls and serve. This tastes amazing while slightly warm. I did licked some from the spoon just to know how it tastes. I just wanted to finish off the whole batch. But no, I didn’t do that. In fact Sruti did that. After dividing the pudding between two shot glasses, a little bit was left in the pan and she licked it clean. Hahaha! What a wonderful thing when such things happen? If you are making an egg free version, just skip the yolk and add extra corn flour. The procedure is the same. You can vary the topping according to your preference. Just a little bit of whipped cream would also do, but I used choco chips because I know that my daughter would definitely fall for that.

Recipe Source: The Pioneer Woman

Ingredients:

For the Version With Egg:

Dark Brown Sugar – 1/3 cup

Corn Flour – 1 tbs

Salt – a pinch

Egg Yolk – 1

Milk – 3/4 cup

Butter – 1 tbs

Choco Chips For Topping

For The Egg Free Version:

Dark Brown Sugar – 1/3 cup

Corn Flour – 1 1/2 tbs

Salt – a pinch

Milk – 3/4 cup

Butter – 1 tbs

Choco Chips For Topping

Procedure:

Whisk together corn flour, brown sugar and salt in a pan.

Whisk together milk and egg yolk. If egg free version skip this.

Add milk to the pan and whisk to combine the sugar and milk.

Heat on medium and keep whisking the mixture.

Gradually the mixture will start thickening.

Once it comes to pudding consistency, remove from flame and immediately add in the butter.

Keep stirring until it melts and combines with the pudding.

The pudding will be creamier now.

Transfer the pudding into serving bowl or shot glasses.

Cover with cling and set aside until it cools down.

Top with choco chips and serve.

Butterscotch Pudding Recipe - Egg and Egg Free Version Recipes

Print Recipe Pin Recipe

Course Desserts

Cuisine International

Servings 2 Servings

Ingredients

  

• For the Version With Egg:
• Dark Brown Sugar - 1/3 cup
• Corn Flour-1 tbs
• Salt-a pinch
• Egg Yolk - 1
• Milk - 3/4 cup
• Butter - 1 tbs
• Choco Chips For Topping
• For The Egg Free Version:
• Dark Brown Sugar - 1/3 cup
• Corn Flour - 1 1/2 tbs
• Salt-a pinch
• Milk - 3/4 cup
• Butter - 1 tbs
• Choco Chips For Topping

Instructions

 

• Whisk together corn flour, brown sugar and salt in a pan.
• Whisk together milk and egg yolk. If egg free version skip this.
• Add milk to the pan and whisk to combine the sugar and milk.
• Heat on medium and keep whisking the mixture.
• Gradually the mixture will start thickening.
• Once it comes to pudding consistency, remove from flame and immediately add in the butter.
• Keep stirring until it melts and combines with the pudding.
• The pudding will be creamier now.
• Transfer the pudding into serving bowl or shot glasses.
• Cover with cling and set aside until it cools down.
• Top with choco chips and serve.

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