I love to bake but I have to be very careful about
what ingredients go into my decadent desserts.
Hubby has to limit his chocolate intake
(due to the stimulates from the caffeine),
and our grandson has an egg allergy.
Making desserts that contain no caffeine isn't that difficult,
but finding recipes that contain no eggs is a whole nother playing field.
One dessert that I can make that can be shared by all is
Homemade Butterscotch Pudding topped with Homemade Whipped Cream.
It is rich and creamy and luscious.
Hubby is a HUGE butterscotch lover.
Our grandson is 18 months old and this was
his first time tasting Butterscotch pudding.
Every bite ended with mmmmm.
We couldn't feed him this pudding fast enough.
Hands down, homemade pudding is so much better tasting than store bought.
It's easy and fast to make and only requires a few simple ingredients.
This pudding was a huge success.
I ended up making a second batch.
Who doesn't love a good rich, creamy and luscious pudding?
HOMEMADE BUTTERSCOTCH PUDDING
Ingredients:
3/4 cup dark brown sugar
3 tablespoons cornstarch
3/4 teaspoon salt
2 cups milk (I use whole)
1/2 cup heavy whipping cream
5 tablespoons unsalted butter
1 + 1/2 teaspoons vanilla extract
Combine the brown sugar, cornstarch and salt into a medium saucepan. Whisk together to remove
any lumps. Continue whisking together and slowly add the milk and heavy cream. Cook over medium-low heat while continuing to whisk until mixture comes to a low simmer and pudding starts to thicken.
Remove from heat and whisk in the butter and vanilla. Continue whisking until the butter is completely melted and incorporated. Pour pudding into individual pudding cups and refrigerate.
HOMEMADE WHIPPED TOPPING
Ingredients:
1 +1/4 cup Heavy Whipping Cream
6-8 tablespoons confectioners' sugar
1 teaspoon vanilla extract
Combine all ingredients into a large mixing bowl. Using the whisk attachment on your mixer whisk until stiff peaks form.
Yields: 2 cups
ENJOY!
Until Next Time,
Veronica
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