Pastry chef and cookbook author Erin McDowell walks us through a how to whisk up silky smooth butterscotch pudding on the stove. If you don't have time to chill the pudding, Erin says that's okay. She likes it just made too, when it's still warm.
These sweet desserts are made with aquafaba -- the liquid from canned chickpeas -- and bake up crisp on the outside with a fluffy interior. Top them with whipped coconut cream and lightly sweetened strawberries.