Vegan Butterscotch Pudding Food

VEGAN BUTTERSCOTCH PUDDING

Vegan Butterscotch Pudding image

I veganized a classic recipe for butterscotch pudding and it turned out perfectly. This is a comforting classic treat, caramel-y and creamy. The evaporated coconut milk does not impart a coconut taste.

Provided by Emily Kennedy

Categories Custards and Puddings

Time 4h25m

Yield 4

Number Of Ingredients 6

Ingredients

¾ cup brown sugar
⅓ cup cornstarch
¼ teaspoon salt
3 cups evaporated coconut milk
2 tablespoons vegan butter
1 teaspoon vanilla extract

Steps:

Stir brown sugar, cornstarch, and salt together in a medium saucepan. Add 1/2 cup evaporated coconut milk; stir to combine. Add remaining evaporated coconut milk.
Heat over medium-low heat, stirring constantly, until mixture thickens to an almost pudding-like consistency, about 15 minutes.
Remove from the heat and stir in vegan butter and vanilla. Pour into one serving dish (or 4 smaller dishes) and cover with plastic wrap, so the wrap is touching the surface of the pudding.
Refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 531 calories, Carbohydrate 41.3 g, Fat 41.7 g, Fiber 2 g, Protein 3.5 g, SaturatedFat 33.6 g, Sodium 231 mg, Sugar 26.5 g

BUTTERSCOTCH PUDDING

Butterscotch Pudding image

I adopted this recipe and this is the original description "This is a self-saucing pudding".

Provided by lauralie41

Categories Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup water
1/4 cup ground hazelnuts
350 g condensed milk
25 g butter
1/2 cup skim milk
1 teaspoon vanilla extract
1 3/4 cups water
3/4 cup brown sugar

Steps:

Place first 5 ingredients over a saucepan until melted.
Stir in rest of ingredients.
Pour batter into a pie plate.
Bake at 350°F for 30 minutes until done.

Nutrition Facts : Calories 350.7, Fat 10.4, SaturatedFat 5.5, Cholesterol 29.1, Sodium 122.8, Carbohydrate 60.2, Fiber 0.3, Sugar 58.4, Protein 5.9

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