Butterscotch Flavour Pudding

A nostalgic taste that reminds me of my childhood.

Recipe By: motoko (https://cookbuzz.com/kitchen/466)
Makes 6 Cook: 60 min

Ingredients

Double cream 360ml
Milk 180ml
Brown sugar 20g
Egg yolks 5
Salt 1/4 tsp
Vanilla extract 1/2 tsp
Sugar 100g
Water 40ml

Method

1
Preheat the oven to 150℃ (300℉).
2
Put the milk, double cream and brown sugar in a pan on low heat. Whisk until the sugar dissolves, then turn the heat off.
3
In the meantime, put the water and sugar into another pan and simmer on medium heat until nicely caramelised.
4
Add about a half cup of the milk mixture from Step 2 into the caramelised solution and mix until smooth, then add the rest of Step 2 and mix.
5
Beat the egg yolks well first then add into Step 4 with the salt and vanilla extract and mix well.
6
Strain the mixture evenly into ramekins.
7
Put the ramekins into a deep baking tin and pour in hot water around to about half the height of the ramekins. Cover the entire baking tin with foil.
8
Steam in a 150°C oven for 15 minutes. Remove the foil to let out the steam then cover with the foil again. Raise the oven temperature to 180℃ and bake for 30-35 minutes.
9
Allow to cool to room temperature then put them in the fridge for 3 hours to set nicely. Then relive your childhood.

Tips & Note

I used 8cm diameter ramekins. After baking for about 30 to 35 minutes, the outer will solidify but the centre still remains soft and wobbly - it's perfect!

Butterscotch Flavour Pudding

A nostalgic taste that reminds me of my childhood.

Recipe By: motoko (https://cookbuzz.com/kitchen/466)

Makes 6

Cook: 60 min

Ingredients

Double cream 360ml
Milk 180ml
Brown sugar 20g
Egg yolks 5
Salt 1/4 tsp
Vanilla extract 1/2 tsp
Sugar 100g
Water 40ml

Butterscotch Flavour Pudding

Recipe ID :2589 Posted on 13 APR 2017

Makes 6

Cook 60min
views 4,532
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A nostalgic taste that reminds me of my childhood.

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Ingredients

Print Ingredients Email Ingredients
360ml
180ml
20g
5
1/4 tsp
1/2 tsp
100g
40ml

Method

Cook
1h
1
Preheat the oven to 150℃ (300℉).
2
Put the milk, double cream and brown sugar in a pan on low heat. Whisk until the sugar dissolves, then turn the heat off.
3
In the meantime, put the water and sugar into another pan and simmer on medium heat until nicely caramelised.
4
Add about a half cup of the milk mixture from Step 2 into the caramelised solution and mix until smooth, then add the rest of Step 2 and mix.
5
Beat the egg yolks well first then add into Step 4 with the salt and vanilla extract and mix well.
6
Strain the mixture evenly into ramekins.
7
Put the ramekins into a deep baking tin and pour in hot water around to about half the height of the ramekins. Cover the entire baking tin with foil.
8
Steam in a 150°C oven for 15 minutes. Remove the foil to let out the steam then cover with the foil again. Raise the oven temperature to 180℃ and bake for 30-35 minutes.
9
Allow to cool to room temperature then put them in the fridge for 3 hours to set nicely. Then relive your childhood.

Tips & Note

I used 8cm diameter ramekins. After baking for about 30 to 35 minutes, the outer will solidify but the centre still remains soft and wobbly - it's perfect!

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