Free Butterscotch Pudding with Salted Caramel Sauce Recipe🍮✨Free Ebooks +Healing Frequency🎵

Introduction:
Indulge in the velvety smoothness of Butterscotch Pudding elevated to new heights with a luscious Salted Caramel Sauce. This dessert is a symphony of flavors, from the warm, buttery notes of butterscotch to the perfect hint of salted caramel sweetness. A treat that promises to satisfy your sweetest cravings! 🤤🥄

Ingredients:

For Butterscotch Pudding:

1 cup brown sugar
1/4 cup unsalted butter
2 cups whole milk
3 tablespoons cornstarch
1/4 teaspoon salt
3 large egg yolks
1 teaspoon vanilla extract

For Salted Caramel Sauce:

1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1 teaspoon sea salt (adjust to taste)

Instructions:

Prepare Butterscotch Pudding:

In a saucepan over medium heat, melt butter and brown sugar until the mixture is smooth and bubbly.

Combine Milk and Cornstarch:

In a separate bowl, whisk together cornstarch and a small amount of milk to create a smooth paste.

Add Milk to Butterscotch Mixture:

Gradually add the remaining milk to the saucepan, stirring continuously. Bring the mixture to a gentle simmer.

Temper Egg Yolks:

In a bowl, whisk the egg yolks. Slowly add a small amount of the hot butterscotch mixture to the eggs, whisking continuously to temper them.

Combine and Cook:

Pour the tempered egg mixture back into the saucepan, stirring constantly. Cook until the pudding thickens.

Add Vanilla Extract:

Remove from heat and stir in vanilla extract. Allow the pudding to cool slightly.

Prepare Salted Caramel Sauce:

In a separate saucepan, melt granulated sugar over medium heat until it turns into a golden caramel color.

Add Butter and Cream:

Add butter to the caramel and stir until melted. Slowly pour in the heavy cream, stirring continuously. Be cautious, as the mixture will bubble.

Add Sea Salt:

Stir in sea salt to the caramel sauce, adjusting to taste. Remove from heat and let it cool.

Layer Pudding and Caramel:

In serving glasses, alternate layers of butterscotch pudding and salted caramel sauce.

Chill and Serve:

Refrigerate the dessert for at least 2 hours to allow it to set. Serve chilled.

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