Miso-Butterscotch Pudding Recipe

Name: Miso-Butterscotch Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tsp. KNOX Unflavored Gelatine; 1 cup dark brown sugar; 3-1/4 cups heavy cream; 1/2 cup butter, cubed; 4 tsp. white miso soybean paste; 1 tsp. vanilla; 1/4 tsp. salt; 3 cups PHILADELPHIA Original Cream Cheese, whipped until light and fluffy; Garnish; 2 cups fresh pineapple, peeled, cored, small diced; 1/2 cup light brown sugar; 1 cup whipped cream

Servings: persons

4 tsp. KNOX Unflavored Gelatine
1 cup dark brown sugar
3-1/4 cups heavy cream
1/2 cup butter, cubed
4 tsp. white miso soybean paste
1 tsp. vanilla
1/4 tsp. salt
3 cups PHILADELPHIA Original Cream Cheese, whipped until light and fluffy
Garnish
2 cups fresh pineapple, peeled, cored, small diced
1/2 cup light brown sugar
1 cup whipped cream

1
Bloom gelatine in 1/2 cup water (or 1/4 cup water for trial recipe) for 10 min.
2
Bring dark brown sugar and cream to a simmer in saucepan.
3
Whisk in butter, miso, vanilla, salt and gelatine mixture.
4
Strain through a fine sieve or cheesecloth into bowl.
5
Chill over ice until cool, but not set.
6
Fold miso mixture into the whipped cream cheese a little at a time until combined.
7
Spoon 1/2 cup into each serving bowl; refrigerate until set.
8
Garnish: Combine pineapple and sugar in saucepan.
9
Cook on medium heat about 5 min.
10
or until translucent.
11
Serve pudding with 2 Tbsp.
12
glazed pineapple and 1 Tbsp.
13
whipped cream.

1660

kcal

Calories

133

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tsp. KNOX Unflavored Gelatine, 1 cup dark brown sugar, 3-1/4 cups heavy cream, 1/2 cup butter, cubed, and more.

Yes, Miso-Butterscotch Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Miso-Butterscotch Pudding

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