Fish Free Butterscotch Pudding
Total time2 hr 25 min
Prep time10 min
Cook time15 min
5.0(14)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- ½ cup packed dark brown sugar
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¼ tsp fine salt
- 2 cups whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 3 tbsp cornstarch
- 1 tsp vanilla extract
For serving
- whipped cream, for serving (optional)
Can be omittedwhipped cream
Instructions
- 1
In a medium saucepan, combine the dark brown sugar, butter, and salt over medium heat. Cook, stirring occasionally, until the butter melts and the mixture begins to bubble and smells deeply caramelized, about 3–4 minutes.
- 2
In a small bowl or measuring cup, whisk together 1/4 cup of the milk with the cornstarch until completely smooth with no lumps. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!