Butterscotch Pudding

Serves: 6  /  Prep time: 45 minutes  / Baking time: 45 minutes

Ingredients

380 grams condensed milk (1 tin)

5 eggs

1 full can of full cream milk (To measure use empty condensed milk can)

1/2 can of water (To measure use empty condensed milk can)

1/2 cup sugar

60 grams unsalted butter

2 teaspoon vanilla

Pinch of salt

Instructions

1-In to a bowl add condensed milk, milk and water mix to combine all, set aside

2-In to a pan add sugar, heat on low flame until sugar changes to amber color, add butter and mix.

3-Add the milk mixture, as soon as milk mixture is added the caramel will hardened, again cook on low heat until all caramel dissolves into the milk. When caramel melts, turn the heat off and let the amber color milk cool completely.

4-In a bowl add eggs, vanilla and salt. Beat until eggs are foamy, now add the amber color milk into the eggs and beat to mix everything well,

5-Pour the milk mixture into a baking tray and bake in a water bath at 200for 45 to one hour or until pudding sets. when you prick the middle of pudding using a toothpick it should come clean.

6-Take out butterscotch pudding from oven and let it cool completely after cool refrigerate for at least 3 hours.

 

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