• Ingredients
  • PIROULINE COOKIES 12
  • BUTTERSCOTCH PUDDING
  • Cups Whole Milk 3
  • Egg Yolks 4
  • Cup Dark Brown Sugar ¾
  • Cup Cornstarch ¼
  • TB Cold Butter (Cut up) 2
  • tsp Vanilla Extrac 2 ½
  • VANILLA PUDDING
  • Cups Whole Milk 3
  • Egg Yolks 4
  • Cup Sugar ¾
  • Cup Cornstarch ¼
  • TB Cold Butter 2
  • Vanilla Extract 2 ½ tsp
  • CAFE AU LAIT PUDDING
  • Cups Whole Milk 3
  • Egg Yolks 4
  • Cup Sugar ¾
  • Cup Cornstarch ¼
  • TB Cold Butter 2
  • Vanilla Extract 2 ½ tsp
  • WHIPPED CREAM
  • Cup Heavy Cream 1
  • Vanilla 1 tsp
  • Powdered Sugar , Sifted ¼ cup
mm Pirouline Biscuits Published 21 recipes

  • Information
  • Duration 3-4 Hours
  • Intended for 1
  • Difficulty level Easy
  • Prepares in 8 steps
  • Ingredients 22

Steps to Complete

Step 1

3 hours
Directions for Butterscotch Pudding:
- Rinse a heavy non reactive saucepan with cold water. Add 2 ½ cups milk to pan without drying
pan out. Bring to a boil.

- In a mixing bowl, whisk the other ½ cup milk, egg yolks, dark brown sugar and cornstarch until
smooth.

- Slowly, while whisking, add boiled milk to mixing bowl. Return mixture to pan and bring back to boil while whisking the entire time. Turn down to simmer and keep whisking for 2- 3 more minutes.

- Remove from heat and add cold butter and vanilla. Whisk until smooth and strain through sieve.

- Immediately place in mason jars and
place saran wrap tight against pudding to prevent skin.
Refrigerate until cold-2-3 hours.

Step 2

3 hours
Directions for Vanilla Pudding:
Same as Butterscotch but substitute White Sugar for Dark Brown Sugar

Step 3

3 hours.
Directions for Café au Lait Pudding:
Same as Vanilla Pudding but add Instant Coffee Granules to milk while it is heating to dissolve.

Step 4

30 mins
Finish:
Make whipped cream by adding cream to mi
xer using medium high speed –bring to soft peaks.
Add vanilla and powdered sugar and finish beating until stiff peaks.
Garnish with Whipped Cream and Pirouline Cookies

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