Salted Butterscotch Pudding Recipe

Salted butterscotch whip

Name: Salted butterscotch whip
Total time: 30 min
Yield: Serves 4
Ingredients: 100g soft dark brown sugar; 50g unsalted butter; 200ml whole milk; 1 tsp sea salt flakes plus a few flakes to garnish; 1 tsp vanilla extract; 1 tbsp mixed to a paste with 1 tbsp of cold whole milk cornflour; 300ml double cream

Published: March 19, 2018 at 3:05 PM

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Serves 4

Easy

Total time: 30 mins

+ chilling

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Check out this creamy and indulgent salted butterscotch dessert. The joy of salt is that it enhances other flavours – so a touch of salt added to something sweet by contrast makes it sweeter, creating a more complex and rounded flavour. Butterscotch mousse, with a sprinkle of grown-up saltiness, will be a surefire hit for Angel Delight lovers!

Gluten free

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*This recipe is gluten-free according to industry standards

Ingredients

Nutrition

100g soft dark brown sugar
50g unsalted butter
200ml whole milk
1 tsp sea salt flakes

plus a few flakes to garnish
1 tsp vanilla extract
1 tbsp mixed to a paste with 1 tbsp of cold whole milk cornflour
300ml double cream

Nutrition: per serving

kcal617
fat52.5g
saturates32g
carbs32.3g
sugars27.9g
protein3.1g
salt1.3g

Method

step 1

Melt the sugar and butter in a heavy-based pan over a medium heat, stirring frequently. Once fully melted, stir through the milk, add the salt and vanilla, and bring to the boil. Pour in the cornflour and milk paste, whisking until smooth and thickened. Scoop into a bowl and press the surface with a sheet of clingfilm to stop a skin forming. Cool completely.
step 2

Once the caramel custard is cold, pour the cream into a bowl and whisk to soft peaks. Use a large metal spoon to lightly but thoroughly fold the custard though the cream. Divide between serving cups or glasses and chill in the fridge for an hour before serving, then sprinkle a few flakes of sea salt on the top of each whip.

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