NO-BAKE BUTTERSCOTCH CUSTARDS
Based on a traditional British pudding called posset, these ultrasilky custards set without the need for cornstarch, eggs or gelatin. (The acidity in the crème fraîche and brown sugar helps do that instead.) A dash of molasses is stirred in for complexity and to accentuate the bitterness of the brown sugar. But for a sweeter and more traditionally butterscotch flavor, you can leave it out.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine cream, crème fraîche, brown sugar and salt over medium-high heat. Bring to a simmer, stirring frequently to dissolve sugar.
- Cook at a vigorous simmer until mixture thickens slightly, 5 to 7 minutes.
- Remove from heat and stir in molasses and vanilla. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
- Stir mixture, then strain through a fine-mesh strainer into a measuring cup with a spout. Pour mixture into ramekins or individual serving bowls.
- Refrigerate, uncovered, until set, at least 3 hours and up to 3 days. Serve with whipped cream and berries, if you like.
LOW FAT BUTTERSCOTCH CUSTARD
Fantastic low fat recipe - some sugar but not too much. Fantastic as an alternative to butterscotch sauce for those watching their diet. The recipe is for a conventional cooking method and a microwave method. Enjoy!
Provided by Wendys Kitchen
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Stir brown sugar and golden syrup together in a small saucepan over a low heat until blended. Add 1 cup milk and heat until hot but not boiling.
- Blend remaining milk, egg and cornflour. Add to hot mixture, stirring constantly until thick and smooth.
- Add vanilla.
- Microwave: In a micro safe dish, heat sugar and golden syrup together on HIGH for 1 minute. Blend remaining ingredients, add to sugar, stirring well. Cook on HIGH for 4-5 minutes, until boiling and thickened, stirring once or twice.
Nutrition Facts : Calories 95.6, Fat 2.2, SaturatedFat 1, Cholesterol 51.1, Sodium 63.2, Carbohydrate 13.9, Fiber 0.3, Sugar 9.3, Protein 4.9
OLD-FASHIONED BUTTERSCOTCH PUDDING
Categories Milk/Cream Egg Dessert Bake Chill Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Combine cream, milk and brown sugar in heavy medium saucepan. Whisk over medium-high heat until sugar dissolves. Set aside. Combine 3/4 cup sugar and 1/4 cup water in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.
- Slowly pour cream mixture into caramel (mixture will bubble vigorously). Bring to boil, whisking frequently to dissolve any caramel bits. Remove from heat.
- Beat yolks in large bowl. Whisk in caramel mixture. Stir in vanilla and salt. Strain custard. Skim any air bubbles from surface. Refrigerate custard until cold, about 3 hours.
- Preheat oven to 350°F. Divide custard among six 3/4-cup custard cups. Place cups in roasting pan. Add enough hot water to pan to come halfway up sides of cups. Bake pudding until set in center, about 45 minutes. Remove cups from pan. Cool at room temperature 2 hours. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.)
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- Whisk the whole milk and heavy cream together. Set aside. Whisk the egg yolks and cornstarch together. Set that aside too. Have both ready to go in step 3.
- Whisk the brown sugar, water, and salt together in a medium heavy duty saucepan over medium heat. Without stirring, allow to cook and bubble until darker brown, about 5-6 minutes. It should begin to smell caramelized at that point. If desired, you can take the temperature with a candy thermometer to be certain it is ready. Look for around 240°F (116°C).
- Slowly and carefully whisk in the heavy cream/milk. It will sizzle and may splatter, so pour in slowly. Cook on medium heat until mixture begins to boil. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
- Turn the heat down to low. The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute. Remove from heat and stir in the butter until completely smooth, then add the vanilla and bourbon.
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