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Salted Butterscotch Pudding Recipe

Salted Butterscotch Pudding
Source: Lactantia

Ingredients

  • 2 cups (500 mL) Lactantia® 18% Table Cream
  • 1/2 cup (125 mL) Lactantia® 35% Whipping Cream
  • 3 tbsp (45 mL) Lactantia® Unsalted Butter, cut into cubes
  • 1/2 cup (125 mL) packed brown sugar
  • 3 tbsp (45 mL) cornstarch
  • 1/4 tsp (1 mL) sea salt (approx)
  • 2 tbsp (30 mL) molasses
  • 2 large egg yolks
  • 1 tsp (5 mL) vanilla extract
  • 1/4 cup (60 mL) store-bought caramel sauce
PREP TIME
10m
COOK TIME
10m
TOTAL TIME
20m
YIELD
4 servings

Instructions

  • In saucepan, combine brown sugar, cornstarch and salt; set aside.
  • Whisk together cream, molasses and egg yolks until blended; stir into saucepan.
  • Cook over medium heat, stirring constantly, for 8 to 10 minutes or until boiling and thickened.
  • Boil for 1 minute.
  • Strain through fine-meshed sieve into bowl.
  • Stir in butter and vanilla.
  • Divide among 4 dessert cups; cover with plastic wrap placed directly on surface of pudding to prevent skin from forming.
  • Refrigerate for at least 3 hours or up to 2 days.
  • Before serving, whip cream until stiff peaks start to form.
  • Top each pudding cup with whipped cream; drizzle with caramel sauce.
  • Sprinkle with sea salt.

Desserts

A recipe from Lactantia

https://www.flyers-on-line.com/data/recipes/8322/salted-butterscotch-pudding.jpg

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