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Monday, 28 May 2012

Butterscotch Pudding

To show you how obsessed I was with writing recipes, here's a glimpse of what I usually did in the pretense of studying ... I managed to clear all exams so I don't think Ma should have a problem seeing this! :-D

Remember the last time I used Agar Agar for setting a cheesecake? While I was really new to the idea of western food, (I'm not claiming to be an expert now either. The knowledge has only marginally increased since then :P) the idea of using Agar Agar instead of gelatin stayed with me. I've been patiently waiting to come across a recipe with agar agar that inspires me to cook. Haven't had luck so far. And so, I decided to create one that I could try.
I've never written recipes for desserts before. And if I'm going to be honest, this recipe is not entirely mine either. I've taken the science of making a basic custard with cornflour and improvised it to make it pudding-like. And I honestly think I've accomplished what I've been looking for. A perfect, hassle free, egg free butterscotch pudding! :-) I made a praline too. But none of us liked it a lot. So we added some butterscotch chips instead.

By the way, loading photos from my DigiCam to the PC, editing them & uploading to the site is an exercise I haven't done in quite a while. It feels wonderful though. If I might add- it feels like a smoker; who quits & again returns back to smoking! (okay, that's just a funny observation and smoking is injurious to your health. There, I've put up the disclaimer!)
Eggless Butterscotch Pudding Recipe
(Print this Recipe) 

Makes: 4 glasses
Prep Time: 30 minutes
Cook Time: 15 minutes
Set Time: 3-4 hours 

Milk - 500 ml
Sugar - 100 grams (less or more)
Butter - 2 tablespoons
Cornflour - 5 tablespoons
Agar Agar - 2 tablespoons (need help? Click HERE)
Water - 1 cup
Vanilla - 1 teaspoon
For the praline (if making)
Chopped nuts - 2 tablespoons
Sugar - 2 teaspoons
** Convert to your measurements.
a) Making the Pudding
Step 1: Soak the Agar Agar flakes in water for 20-30 minutes to soften it. (I ground the flakes in the mixer once to break them into tiny pieces. You can simply tear them)
Step 2: Combine 1/2 cup of milk with cornflour. Mix well and keep aside.
Step 3: In a deep bottomed pan, heat sugar & butter together. Cook on medium for a few minutes until the mixture turns a beautiful golden brown. (Use the sugar as per the recipe first. If you need a bit more sugar, you can add it later on)
Watch Out For - the mixture hardening. It only takes one minute for the sugar to harden. But not to worry. Even if the mixture hardens (like mine did), as you proceed with step 4, the sugar will melt again and blend well with the milk
Step 4: Add the milk (or cream) to the caramelized sugar mixture and stir until sugar melts.
MEANWHILE Step 5: Simultaneously, place the agar agar + water on a burner and let it cook until the agar agar (or gelatin) mets. (Usually, powdered agar agar melts faster. But flakes should ideally melt too. If not, don't worry. RK has a solution. :D) (Also refer to my notes on how to cook with agar agar or china grass)
Step 6: As the sugar dissolves into the milk & everything is smooth, stir in the cornflour-milk mixture and cook till the mixture thickens. It usually takes about 1-2 minutes only.
Step 7: The Agar Agar solution we heated up in Step 5 should (ideally) be clear now. Pour the solution into the pudding mixture & stir well.
Step 8: Let it cook for about 3-4 minutes. Stir frequently.
Step 9: Remove and let it cool. Stir frequently to avoid clumping.
Step 10: When it is warm, add in the vanilla extract and mix well.
Step 11: Before pouring into the glasses, it is a good idea to run the mixture through a sieve so that any solid, undissolved matter is left out & we get a smooth pudding. :)
Step 12: Pour into individual glasses or a nice serving bowl. Chill (not freeze) for at least 3-4 hours until the mixture sets.
b) To make the PRALINE
- Melt the sugar until it turns golden brown
- Add in chopped nuts & mix once or twice
- Immediately transfer to a plate
- When it solidifies, break it off & store it in the refrigerator until ready to serve

c) How to serve
Top it with some Praline or butterscotch chips or roasted nuts of whipped cream. :)

> If you use cream instead of milk, you'll get a richer pudding.
> It takes only a second for the sugar butter mix to go from golden brown liquid to crystalized sugar. So keep an eye out. But even if it does solidify, it can be saved by heating it up.

Here's proof that my brother annoys and bugs me all the time. That giant leg is his! :-D
*** Revel ***
Have you checked out my Chocolate Pudding?


  1. Good to know that your exams went well. This pudding looks so perfectand yum!!! Great clicks as well :)

  2. Kavi, I totally get the whole idea of jotting down recipes. I have it in all sorts of books and papers. Glad that you are done with exams. Good luck with your results. The butternut scotch pudding looks yum. You have taken a lot of time to get it all done. Good job and welcome back.

  3. Delicious and yum pudding

  4. glad that your exams have gone of well.......i got back to studying after a break of 20 years and it is TOUGH! the pudding looks great.

  5. Wow. This is really looking Yum Yum.

  6. Looks delicious...

  7. Very impressive and irresistible pudding.

  8. glad u finished your exams well; yum pudding !

  9. This is the best recipe since your Kesari! :)

  10. Yummmyyyy!! I love the step wise pics so much! :)

  11. So lovely!

  12. love butterscotch Kavi!! and love those cute lil glasses :) by the way thanks for the praline recipe you are a sweetheart

    1. I didn't like it so much! But I'm glad you like it! :D

  13. Kavi, these are the best pics on your blog so far! FANTASTIC shots! :D :D This is how I'd wanted your blog to look!!!

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Thanks for the feedback! :-)

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