For the more detailed recipe, you can watch the video here
Ingredients required in this recipe are:
For praline crunchies:
- Sugar-1/4 Cup.
- Salted Butter-1/2 teaspoon.
- Nuts(Cashews and Almonds) - 1/4 cup.
For pudding mixture:
- Sugar-1/2 Cup.
- Salted Butter-1 Tablespoon.
- Milk- 1 1/2 Cup, Hot boiled Milk.
- Vanilla Essence- 1 Teaspoon. (For flavor)
- Eggs- 4 medium-sized or 3 large eggs.
Method of preparation :
Step 1
- Line a baking sheet with parchment paper. Butter the parchment. Set aside for later.
- In a nonstick pan melt 1/4 Cup of sugar over medium heat.
- Simmer without stirring until the caramel is deep amber in color, roughly 10-15 minutes.
- Straight away turn off the heat and add in the butter and nuts, coating them in caramel.
- Immediately pour the praline onto the prepared baking sheet. Be careful not to touch the caramel.
- Once hardened break into pieces and crush in a food processor or small grinder jar.
- Keep this aside.
Step 2
- In a nonstick saucepan melt 1/2 Cup of sugar over medium heat.
- Simmer without stirring until the caramel is deep amber in color, roughly 10-15 minutes.
- 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.
- Pour hot boiled milk to the caramel carefully. There is a chance to splutter so be careful while adding milk to the hot caramel.
- Boil the milk mixture and remove from heat.
- 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.
- Grease a pudding pan with butter or ghee. Pour the butterscotch milk to the pudding pan.
- Cover with aluminum foil and prick some holes on top.
- Steam this for 35 to 45 minutes or until cooked completely.
- Let the pudding cool down to room temperature.
- Chill in the refrigerator for 2 -3 hours. Unmold from the pan and cut into small. Garnish with praline crunchies and serve.
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