Butterscotch Pudding | No china-grass No gelatin | Easy Creamy Butterscotch Pudding

This butterscotch pudding is very delicious and melts in the mouth. We can make this simple yummy pudding with few ingredients that are always available in your kitchen pantry.

For the more detailed recipe, you can watch the video here

Ingredients required in this recipe are:

For praline crunchies:

1. Sugar-1/4 Cup.
2. Salted Butter-1/2 teaspoon.
3. Nuts(Cashews and Almonds) - 1/4 cup.

For pudding mixture:

1. Sugar-1/2 Cup.
2. Salted Butter-1 Tablespoon.
3. Milk- 1 1/2 Cup, Hot boiled Milk.
4. Vanilla Essence- 1 Teaspoon. (For flavor)
5. Eggs- 4 medium-sized or 3 large eggs.

Method of preparation :

Step 1

1. Line a baking sheet with parchment paper. Butter the parchment. Set aside for later. 
2. In a nonstick pan melt 1/4 Cup of sugar over medium heat.
3. Simmer without stirring until the caramel is deep amber in color, roughly 10-15 minutes.
4. Straight away turn off the heat and add in the butter and nuts, coating them in caramel. 
5. Immediately pour the praline onto the prepared baking sheet. Be careful not to touch the caramel. 
6. Once hardened break into pieces and crush in a food processor or small grinder jar.
7. Keep this aside.

Step 2

1. In a nonstick saucepan melt 1/2 Cup of sugar over medium heat.
2. Simmer without stirring until the caramel is deep amber in color, roughly 10-15 minutes.
3. Add in salted butter and mix well until the butter is dissolved. If you don't have salted butter, add a pinch of salt and mix well.
4. Pour hot boiled milk to the caramel carefully. There is a chance to splutter so be careful while adding milk to the hot caramel. 
5. Boil the milk mixture and remove from heat.
6. In a large bowl break 3 large eggs and vanilla essence. Whisk the eggs with a wire whisk or a fork. Add the butterscotch milk mixture and mix that very well.
7. Grease a pudding pan with butter or ghee. Pour the butterscotch milk to the pudding pan.
8. Cover with aluminum foil and prick some holes on top.
9. Steam this for 35 to 45 minutes or until cooked completely.
10. Let the pudding cool down to room temperature. 
11. Chill in the refrigerator for 2 -3 hours. Unmold from the pan and cut into small. Garnish with praline crunchies and serve.