Butterscotch Hazelnut Cream Recipes
10 BEST-EVER BUTTERSCOTCH DESSERT COLLECTION
Try these butterscotch desserts for treats that have a twist on caramel you'll love! From pudding to blondies to cake and cookies, butterscotch makes any dessert better.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a butterscotch recipe in 30 minutes or less!
Nutrition Facts :
BUTTERSCOTCH & HAZELNUT CREAM
Make and share this Butterscotch & Hazelnut Cream recipe from Food.com.
Provided by Sonya01
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Place the cream, Baileys, Frangelico, butterscotch schnapps and ice cubes in the jug of a blender and blend until smooth.
- Pour among serving glasses. Dust with cocoa powder.
Nutrition Facts : Calories 218.7, Fat 23.4, SaturatedFat 14.6, Cholesterol 86.8, Sodium 24.7, Carbohydrate 1.8, Sugar 0.1, Protein 1.3
BUTTERSCOTCH & HAZELNUT CREAM
Make and share this Butterscotch & Hazelnut Cream recipe from Food.com.
Provided by Sonya01
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Place the cream, Baileys, Frangelico, butterscotch schnapps and ice cubes in the jug of a blender and blend until smooth.
- Pour among serving glasses. Dust with cocoa powder. Serve with wafers.
Nutrition Facts : Calories 218.7, Fat 23.4, SaturatedFat 14.6, Cholesterol 86.8, Sodium 24.7, Carbohydrate 1.8, Sugar 0.1, Protein 1.3
HAZELNUT POTS DE CREME
White chocolate and toasted ground hazelnuts make a heavenly combination in this rich, silky custard. Guests are sure to rave about the elegant individual treats served in ramekins. -Elise Lalor, Issaquah, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. In a small saucepan, heat cream, hazelnuts and chocolate until bubbles form around sides of pan and chocolate is melted, stirring occasionally., In a small bowl, whisk egg yolks and sugar. Remove cream mixture from heat; stir a small amount of hot cream mixture into egg mixture. Return all to the pan, stirring constantly. Stir in liqueur if desired. Strain, discarding hazelnuts., Transfer to six 6-oz. ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate at least 2 hours. Garnish servings with chocolate curls.
Nutrition Facts : Calories 555 calories, Fat 48g fat (24g saturated fat), Cholesterol 318mg cholesterol, Sodium 58mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 1g fiber), Protein 7g protein.
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