Resep Butterscotch Pudding

Instructions

1. In a bowl, mix cornstarch and egg yolk. Stir with a Whisk until smooth and has a paste-like consistency.
2. In a different container, mix liquid milk and liquid whipping cream. Set aside.
3. In a saucepan, cook brown sugar, salt and water. This process is essential to creating a delicious, classic aroma.
4. After the brown sugar has caramelized and boiled, add the milk mixture little by little while continuing to stir.
5. Do the tampering before adding the egg and cornstarch mixture to the pudding. This is to prevent the cooked eggs from clumping together when cooked.
6. Add the tempered eggs to the boiled milk, add slowly and a little at a time while continuing to stir until evenly mixed. Do this slowly to avoid clumping as the egg cooks. Keep stirring until it thickens. Turn off the stove, lift and put it on the table.
7. Add the butter and vanilla extract, stir until the butter melts and is mixed well.
8. Pour into a serving glass for pudding, then cover the surface with plastic touching the surface of the pudding.
9. Chill the pudding in the refrigerator for 4 hours.
10. Garnish with whipped cream. Sprinkle with nuts and shaved chocolate, or you can sprinkle a little cocoa powder on the whipped cream for garnish.
11. 1. Tampering is done by adding a spoonful of boiled milk to the egg, before mixing everything into the boiled milk and brown sugar. This is done to prevent the eggs from cooking and clumping when boiling. 2. This pudding is also delicious to eat warm, if you like.