Butterscotch Custards With Apple Cider Caramel Food

CARAMEL CUSTARDS

Steps:

• Preheat oven to 325 degrees. Heat sugar and water in a saucepan over medium-high heat, swirling occasionally, until deep amber, about 7 minutes. Carefully whisk in milk and cream.
• Whisk together yolks, vanilla, and 1/4 teaspoon salt. Slowly pour caramel-milk mixture into yolk mixture, whisking constantly. Skim any bubbles from the top. Divide evenly among four 6-ounce ramekins.
• Set ramekins in a 9-inch square baking dish. Pour boiling water into dish to come a third of the way up sides of ramekins. Bake until custards are just set but jiggle slightly, 27 to 30 minutes. Remove from water using tongs. Refrigerate for 20 minutes.

BUTTERSCOTCH CUSTARDS WITH APPLE-CIDER CARAMEL

Steps:

• Make the custards: Melt butter in a large saucepan over medium heat. Add brown sugar and cook, stirring, until dissolved. Remove from heat and stir in 1 cup cream and the vanilla.
• Add remaining 1 1/2 cups cream, the milk, and salt to the brown-sugar mixture. Bring to a simmer over medium-high heat. Pour about 1/3 of the cream mixture into the egg yolks, whisking constantly. Still whisking, add to the remaining cream mixture in pan. Pour through a fine sieve into a bowl. Place plastic wrap directly on surface to prevent a skin from forming. Refrigerate for at least 2 hours (or up to 2 days).
• Preheat oven to 325 degrees. Divide custard among six 6-ounce heatproof glasses or custard cups. Place in a roasting pan. Add enough hot water to pan to reach 2/3 of the way up sides of glasses. Cover pan with foil, and prick all over with a fork. Bake for 25 minutes. Carefully loosen a corner of the foil. Continue to bake until edges of custard are set but centers are still wobbly, 10 to 15 minutes more. Transfer glasses to a wire rack to cool. Cover, and refrigerate overnight.
• Make the caramel: Combine granulated sugar, water, and corn syrup in a small saucepan. Cook over medium-high heat, stirring, until sugar dissolves. Raise heat to high, and cook until mixture turns medium amber, about 3 minutes (swirl pan gently to distribute color). Carefully stir in apple cider (it will spatter). Let cool. Drizzle caramel over custards, or serve it on the side.

BUTTERSCOTCH SAUCE II

Steps:

• In a small saucepan, stir together the brown sugar, milk, corn syrup and butter. Warm over low heat until smooth and butter is melted. Do not boil.

BUTTERSCOTCH MULLED CIDER

Steps:

• In a 6-qt. slow cooker, combine all ingredients. Cover and cook on low for 3-4 hours or until heated through. If desired, garnish with apple pieces and additional cinnamon sticks.

BUTTERSCOTCH APPLE CAKE

Steps:

• In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. In another bowl, combine the flour, baking powder, baking soda, salt and cinnamon; gradually beat into sugar mixture until blended. Stir in apples and pecans., Pour into a lightly greased 13x9-in. baking dish. Sprinkle with chips. Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cover loosely with foil during the last 10-15 minutes to prevent overbrowning if necessary. Cool on a wire rack.