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Butterscotch Pudding

Butterscotch Pudding Recipe for Kids DessertAs with most kids, dessert is my favourite part of any meal and I will never turn dessert down.
 
This is the perfect kids dessert recipe if you are looking for something that isn't overly sweet or too heavy. Individual servings are very in right now, and I understand why.  Having your own beautifully presented dessert makes it seem that bit more special.
 
This dessert can easily be prepared in advance and removed from the refrigerator just before serving.
 
Be sure to pay close attention to all parts of this kids dessert recipe, it's not overly complicated or time consuming kids dessert to prepare but it does require total concentration.
 
Individual Butterscotch Puddings (serves 8)
 
Ingredients
  • 6 large egg yolks
  • 1/3 cup plus 1 tbsp cornflour
  • 3 cup milk
  • 85g unsalted butter
  • Pinch of salt
  • 1 1/4 cup sugar
  • 1 tsp vanilla extract
  • Whipped cream for serving
 
Directions
In a heatproof bowl, whisk together the egg yolks, cornflour and 1/2 cup of the milk until well blended. Set aside.
 
In a small saucepan over medium heat, combine the remaining 2 1/2 cups milk, the butter and salt and heat, stirring frequently, until the butter is melted. Set aside and cover to keep warm.
 
In a large saucepan, combine the sugar and 1/4 cup water and stir to moisten the sugar. Place over high heat and bring to a boil, stirring constantly. Stop stirring and cook, brushing down any crystals that form on the inside of the pot, swirling to stir occasionally  until the sugar turns a deep golden brown caramel. The caramel will have a toasty aroma (be careful: the transition from not ready, to burnt is swift!)
 
Reduce the heat to low. Gradually and very carefully stir the warm milk mixture into the caramel; the mixture will boil furiously. Cook, whisking constantly, until the mixture is smooth and the caramel is completely dissolved. Gradually whisk the hot caramel mixture into the egg mixture. Return the mixture to the pot, set over medium heat and whisking constantly, until the mixture comes to a full boil.  Stir in the vanilla quickly.
 
Spoon into individual dishes.  Small jars or ramekins work well.
 
Cover each dish with a piece of gladwrap and pierce a couple of times to allow the steam to escape.  Let them cool to lukewarm, then refrigerate until cold, for approximately 2 hours.
 
When you are ready to serve, pipe or spoon freshly whipped cream on to each pudding in a decorative way.  Enjoy.
 
Optional: If you prefer you can layer the pudding with freshly whipped cream with the cream as your final layer.  Serve immediately, or refrigerate for up to 8 hours before serving.
 
Variation: For banana pudding, layer the butterscotch pudding with sliced bananas and whipped cream.

Submitted by: Vanessa Rehm
 
When she's not in the kitchen making yummy things for her kids and guests, Vanessa runs www.bubbalino.co.nz where she sells her handmade bibettes, clothing, accessories and Keep Cups. You can find more yummy recipes on her latest project, The Bubbalino Kitchen.
 
Edited by: Ben De Haan

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