How to make Caramel Butterscotch Pudding

This recipe is from FoodFood TV channel & has featured on Hi Tea.

Main Ingredients : sugar (चीनी), milk (दूध)

Cuisine : Fusion

Course : Desserts

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Caramel Butterscotch Pudding Recipe Card

Caramel Butterscotch Pudding

Hindi: cheeni
Ever imagined what life would be without some meetha? The gulab jamuns, barfis, pedas, laddoos, modaks, halwas…you can say let the sugar substitutes rule but not everything is possible with substitutes! One of oldest flavourings and condiments used by mankind, this ingredient is an instant provider of energy. Also available in various types, sugar is either derived from sugarcane or beetroot.

For more recipes related to Caramel Butterscotch Pudding checkout Caramel Fudge, Thai Style Creme Caramel, Caramel Custard, Thandai Tuile Cigars . You can also find more Desserts recipes like Pear And Mulberry Upside Down Cake, guava beet recipe, Pear Upside Down Cake, Coconut Parippu Payasam.

Prep Time : 16-20 minutes

Cook time : 3.30-4 hour

Serve : 4

Level Of Cooking : Difficult

Taste : Sweet

Ingredients for Caramel Butterscotch Pudding Recipe

  • sugar 1 cup

  • milk 3 cups

  • brown sugar 1/2 cup

  • cornflour 1/3 cup

  • eggs 4

  • cream 1/3 cup

  • vanilla essence 1 teaspoon

  • whiskey 1 tablespoon

  • butter 1 1/2 tablespoons

  • whipped cream 4 dollops

  • Cocoa powder for sprinkling


Step 1

To make caramel, heat ¼ cup water in a deep non-stick pan. Add sugar, stir to mix and cook on low heat till the colour turns amber brown.

Step 2

To make custard, heat milk in a deep non-stick pan. Add brown sugar and cornflour. Whisk gently and bring to a boil.

Step 3

Separate egg yolks from eggs and take in a bowl. Add little boiling milk mixture and mix well. Add the egg yolk mixture to the boiling milk mixture and whisk continuously till thick and a custard consistency is reached.

Step 4

Add cream to caramel and mix well. Let it heat through.

Step 5

Add vanilla essence and whiskey to custard mixture and mix well. Add caramel and whisk well. Add butter and whisk again.

Step 6

Pour pudding mixture into 4 individual ramekin moulds filling three-fourth. Refrigerate for 2-3 hours or till pudding is fully set.

Step 7

Garnish each mould with a dollop of whipped cream and sprinkle cocoa powder on top. Serve chilled.