Eggless Butterscotch Pudding
by Palak Rajput
Added to 12 cookbooks
This recipe has been viewed 9436 times
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Preparation Time:    Cooking Time:
Makes 1 to 2 servings
- Combine the cornflour with ½ cup of milk and keep aside.
- In a saucepan, place the butter and sugar and cook on a medium flame for 3 to 4 minutes. until the sugar turns a golden brown in colour.
- Add the remaining milk and cream and stir until the sugar dissolves.
- When you pour in the milk, place the agar-agar with the water on a separate burner on a medium flame and cook until the agar agar melts.
- When the sugar is dissolved, pour in the milk-cornflour mixture and cook till the entire mixture thickens.
- Stir in the hot melted clear agar agar solution into the milk and cook for a couple of minutes more before removing it from the heat.
- Stir in the vanilla extract and when it is slightly warm pour into one large pudding mould or individual ones.
- When it comes to room temperature,
- Place in the refrigerator and chill for atleast 4 hours.
- Top with the praline powder and serve.
- In a heavy bottomed medium sized wok or saucepan, melt the sugar. When the sugar melts add in the nuts. After a couple of minutes, remove from flame and immediately transfer on a platform.
- Flatten with a spatula. After it cools, break into pieces and use as required.
This recipe was contributed by Palak Rajput on 28 Feb 2011
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