1 tablespoon unsalted grass-fed butter or ghee (clarified butter), diced
6 tablespoons (48 g) arrowroot starch, dissolved in 6 tablespoons (90 ml) cold water to make a slurry
2 teaspoons pure vanilla extract
1 teaspoon vanilla bean paste (see Note below for substitution ideas)
1 teaspoon natural butterscotch flavor
Whipped cream or coconut whipped cream, for topping (optional)
Instructions
Whisk together the butternut puree, almond milk, coconut palm sugar, and sea salt in a medium saucepan. Cook over medium heat, stirring occasionally, until the mixture is steaming hot.
Remove from the heat and while whisking, slowly drizzle ½ cup of the hot butternut mixture into the egg yolks to temper them. Continue to whisk and slowly drizzle the tempered egg yolk mixture into the butternut mixture in the saucepan. Add the butter and whisk to incorporate (it doesn’t have to be fully melted).
Return the saucepan to the stovetop and heat it again over medium heat until steaming, stirring frequently. Slowly stir in the arrowroot slurry and cook until thickened, stirring constantly.
Remove from heat and stir in the vanilla extract, vanilla bean paste, and butterscotch flavor.
The pudding can be served warm, or cooled to room temperature and then chilled to serve cold. Serve with a dollop of whipped cream on top if desired.
Notes
Vanilla Bean Paste Substitution Ideas: If you don’t have vanilla bean paste, you can either add the scrapings from ½ of a vanilla bean, or add an additional 1 teaspoon pure vanilla extract.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/butternut-butterscotch-pudding/