Butterscotch Pudding

Butterscotch pudding is a classic dessert that is really quite easy to make. We are going to serve this one with sliced bananas as they complement each other beautifully.

You will need dark brown sugar for this recipe. If you can’t find it you can make your own at home. This will work perfectly fine as well.

It is important that you place the plastic wrap directly on to the pudding after you place it in the container you will refrigerate it in. This will prevent your pudding from having a thick crust. You should also be careful not to refrigerate it while it is warm and covered. Make sure to cool it down completely before you place it in the fridge as you run the risk of fermenting it.

This is what you are going to need for this delicious and easy butterscotch pudding:

Serves six
1/2 cup (110 grams) dark brown sugar
2 TBS cornstarch (corn flour)
1/2 tsp. salt
1 1/2 cups whole milk
1/2 cup heavy cream
2 TBS unsalted butter
1 tsp. vanilla extract
Sliced banana

Mix the sugar, salt and cornstarch in a pot.

Mix the milk and cream and pour into the pot. Whisk until there are no longer any lumps and then stir until it starts to boil and thicken. Work on low heat.

Once the pudding is ready, turn off the heat and stir in the butter and vanilla extract being careful not to burn yourself with splatters.

Pour the thickened pudding into a glass container and cover it directly on top with plastic wrap. Allow the pudding to cool down completely and refrigerate overnight.

Serve the cold pudding in a bowl. Add sliced bananas and add a little more pudding on top. Top with a banana slice. Enjoy.

CALORIES 233.15; FAT 13.31 g (sat 8.24; Mono 3.62; poly 0.50); PROTEIN 2.23 g; FIBER 6.35 g; CARBS 28.45 g; CHOLESTEROL 44.19 mg; IRON 0.52 mg; Sodium 230.23 mg; CALCIUM 94.54 mg

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