BUTTERSCOTCH PUDDING


This is an awesome dessert which could be made eggless too.I have shared the eggless

version before.. BASIC BLACMANGE WITH VARIATIONS (EGGLESS) .Now i would like to

share the egg version.Another note ,i would like to make is, try your best to use the brown

sugar, if not available use the white sugar but, make sure you caramelise to get a nice

brown  butterscotchy look.When praline is topped while serving it is surely a delight!

Okay!Now for the recipe

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Ingredients

2.5 tblsp.butter (salted or unsalted)

3/4 -1 cup brown sugar

3 eggs (yolks and whites separated)

3.5 tsps geletine mixed in half cup hot water

3 cups milk

1-2 tblsp brandy (optional)

Heat butter and sugar in a saucepan on medium flame.Do not stir (let the butter melt and

the mixture change color).Then mix gently to get the syrupy look.Remove from fire.

Beat the egg yolks slightly and add to the milk.Mix well.Add to the caramelised

mixture.Next add the gelletine mix,and keep cooking on a very slow fire,till you get a light

custard texture.(not thick).(patience needed).Add brandy.

In the meantime,beat egg whites to a stiff froth.Fold in to the custard mixture (a little

warm is fine)when cool and refridgerate till its set.

Serve with praline.

Tip.You could make a trifle pudding with a piece of cake at the bottom,and this pudding on

top with chocolate drizzle and praline will be another delight

 

 

 

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