Butterscotch-Miso Pudding


Whisk together brown sugar, Rezista starch, 7400 Komi™ Powder, 6100 Red Miso Powder and salt in pot. Whisk in whole milk until all dry ingredients are dispersed and no lumps remain.

Begin heating mixture on medium-high and bring just to a boil while stirring constantly. Reduce heat to medium low and continue stirring for 1 minute.

Remove from heat and whisk in the butter and vanilla extract until butter is completely melted.

Pour in pudding into bowl or other container and place plastic wrap directly on surface of pudding to prevent skin from forming while cooling.

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