Butterscotch Pudding
This butterscotch pudding is a great dessert for fall with it's warming flavors of butter and caramel! It only requires 7 ingredients and very little time to mix together. Serve it warm or cold.
Ingredients
- 3 tablespoons corn starch
- ½ cup cold water (119ml)
- 4 tablespoons unsalted butter
- 1 cup coconut sugar (147g)
- 2¾ cups unsweetened cashew milk (582ml)
- ¾ teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, mix cold water and corn starch with a fork until the starch dissolves and the water turns milky. Set it aside.
- In a medium saucepan over medium-low heat on the stove, melt the butter. Make sure it doesn't burn. Add in the coconut sugar, using a wire whisk to combine it with the butter just until clumps form.
- Pour in the cashew milk, sea salt, and vanilla extract. Whisk constantly for about 2 minutes or until the sugar dissolves.
- Lightly stir the starch and water mixture again before pouring it into the saucepan. Whisk frequently for about 10 more minutes while gradually raising the temperature to medium-high heat. The pudding will come to a boil and start to appear glossy before it starts to really thicken. Remove the saucepan from the heat once the pudding texture is smooth and thick.
- Allow the pudding to cool completely before storing it in the refrigerator. Serve the pudding warm or chill it in the refrigerator for about 2 hours before serving. The texture will be firmer chilled.