BUTTERSCOTCH PUDDING
Steps:
- In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. You'll smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.
- Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract. Pour into 6 to 8 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled.
BUTTERSCOTCH PUDDING
Don't bother with a box mix -- make homemade pudding that's way better and still so easy with our foolproof recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h15m
Number Of Ingredients 8
Steps:
- Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine dark-brown sugar, cornstarch, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
- Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
- Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
- Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.
Nutrition Facts : Calories 362 g, Fat 22 g, Protein 5 g, SaturatedFat 13 g
BUTTERSCOTCH PUDDING
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the sugar, cornstarch and kosher salt in a medium, nonstick saucepan, then gently whisk together. Put the milk and egg yolks in a separate pitcher or bowl, then whisk together until combined. Pour the wet mixture into the saucepan with the dry ingredients and stir to combine.
- Turn on the heat to medium and cook, stirring gently, until the mixture starts to bubble and thicken, about 10 minutes. When it reaches a pudding consistency, add the butter and stir until melted. Remove from the heat and spoon into bowls. Chill for about 1 hour, until very cold.
- Top each bowl with about a tablespoon of salted caramel sauce, some sea salt flakes and unsweetened whipped cream.
BUTTERSCOTCH PANCAKES
Our easy and delicious buttermilk butterscotch pancakes are perfect when you're looking for something sweet for breakfast. The batter is flavored with a foolproof homemade butterscotch sauce and the recipe makes enough sauce to pour over the top. Double yum!
Provided by Heavenly Home Cooking
Categories Breakfast
Time 40m
Number Of Ingredients 14
Steps:
- In a medium saucepan, melt the butter over medium heat.
- Add the brown sugar and stir to combine.Bring to a boil then reduce to a slow and steady boil and continue cooking, stirring frequently, for 2-3 minutes.
- Carefully add the heavy cream and salt. Stir to combine. Bring mixture back to a slow boil. While stirring, cook another 3-4 minutes.
- Remove from heat and stir in vanilla extract and Scotch, if using.
- Set aside and allow to cool. Sauce will thicken as it cools.
- In a large bowl, stir together the flour, baking powder, baking soda and salt. Set aside.
- In a medium bowl, whisk together the eggs, buttermilk, homemade butterscotch sauce (recipe above) and melted butter.
- Add the wet mixture to the dry mixture and stir until incorporated. Do not overmix. The batter will still be slightly lumpy.
- Heat a griddle or skillet over medium heat. Coat generously with butter, then ladle ⅓ cup batter onto griddle for each pancake.
- Cook until the edges are golden and bubbles form and pop on the surface, about 2-3 minutes. Flip and continue cooking, about 2-3 minutes longer.
Nutrition Facts : Calories 424 kcal, Carbohydrate 34 g, Protein 6 g, Fat 29 g, SaturatedFat 18 g, Cholesterol 132 mg, Sodium 467 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
BUTTERSCOTCH PANCAKES
Make and share this Butterscotch Pancakes recipe from Food.com.
Provided by Droopy Drawers
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare Sauce: Melt butter in a small saucepan over a medium heat, until begining to turn golden. Stir in sugar, cook sauce stirring constantly for 2 minutes.
- Reduce heat, blend in cream and marsala. Continue until the sauce thickens slightly. Do not boil! Set aside until needed.
- Pancakes: Sift the flour and baking soda together into a large bowl, stir in the sugar, make a well in the centre of the mixture.
- In a seperate bowl, combine the milk, egg and butter. Gradually whisk this into the dry ingredients until smooth. Allow to stand for 30 minutes.
- Heat a small frying pan or crepe pan over a medium heat. Add a little butter, rub over pan with a paper towel to remove excess.
- Pour about 1/3 cup of batter into pan, cook till golden on both sides.
- As they cook, place the pancakes on an ovenproof dish covered with foil in a warm oven. Serve with Butterscotch sauce and whipped cream.
Nutrition Facts : Calories 591.4, Fat 26.8, SaturatedFat 16.3, Cholesterol 130.8, Sodium 373.4, Carbohydrate 82.1, Fiber 0.8, Sugar 53.1, Protein 7.9
BUTTERSCOTCH PUDDING
I adopted this recipe and this is the original description "This is a self-saucing pudding".
Provided by lauralie41
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place first 5 ingredients over a saucepan until melted.
- Stir in rest of ingredients.
- Pour batter into a pie plate.
- Bake at 350°F for 30 minutes until done.
Nutrition Facts : Calories 350.7, Fat 10.4, SaturatedFat 5.5, Cholesterol 29.1, Sodium 122.8, Carbohydrate 60.2, Fiber 0.3, Sugar 58.4, Protein 5.9
BUTTERSCOTCH PUDDING PANCAKES
Meet your new fall brunch fave! It's a little bit sweet and a whole lot of yummy, especially when there's a pile of crisp bacon served on the side. I came up with this variation looking to spice up the regular routine. Serve with sauteed apples and maple syrup.
Provided by Leslie Kelly
Categories Pancakes
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Mix pancake mix and pudding mix together in a bowl; add milk and eggs and stir until batter is smooth.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 174.9 calories, Carbohydrate 32.6 g, Cholesterol 48.9 mg, Fat 2.5 g, Protein 5.5 g, SaturatedFat 0.8 g, Sodium 607.2 mg, Sugar 5.8 g
KELLY'S BUTTERSCOTCH PUDDING
This is a wonderful pudding recipe I have been making for years. Our family loves it best when it's hot. Can also use as a pie filling.
Provided by COOKIEWOMAN
Categories Desserts Custards and Pudding Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In a small bowl, mix together brown sugar, cornstarch and salt. Add enough milk to make thick paste. In a saucepan over medium heat, bring milk to a boil. Stir in brown sugar mixture, return to a boil, and cook for 1 minute.
- Place egg yolks in small bowl. Temper the yolks by quickly stirring in about 1/4 of hot milk mixture. Pour yolk mixture back into hot milk mixture, and return to heat. Cook, stirring constantly, for 1 minute; remove from heat. Stir in butter and vanilla until butter is melted. Pour into bowls, and let cool slightly.
Nutrition Facts : Calories 475.3 calories, Carbohydrate 70.4 g, Cholesterol 198.8 mg, Fat 18.4 g, Fiber 0.1 g, Protein 8.2 g, SaturatedFat 10.8 g, Sodium 469.6 mg, Sugar 62.1 g
BUTTERSCOTCH PUDDING PARFAITS
These yummy parfaits are impossible to turn down. You can also change the pudding flavor to suit your taste.-Judi Klee, Nebraska City, Nebraska
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , In six parfait glasses, alternate layers of pudding, wafer crumbs and whipped topping. Refrigerate until serving.
Nutrition Facts :
BUTTERSCOTCH PUDDING
Once you taste this pudding, you will never view puddings from a box or pudding cups in the same light. I have made this with light brown sugar and dark brown sugar. The dark brown sugar gives a more intense flavour. Yummy!!
Provided by Myrna B.
Categories Dessert
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, whisk brown sugar with cornstarch and salt until evenly mixed. Whisk in 1/2 cup milk until smooth. In a large measuring cup, whisk remaining milk with egg until well blended. Whisk into milk mixture in pan.
- Set pan over medium heat and stir continuously until mixture boils. Reduce heat to low, continue to stir and simmer one minute. Remove from heat. Stir in vanilla, then butter. Strain if necessary to remove any lumps.
- Transfer to individual dessert dishes or to a serving bowl. Refrigerate, until firm, 2 to 3 hours.
- Whip cream until soft peaks form. Serve in dollops on pudding.
Nutrition Facts : Calories 208.1, Fat 7.6, SaturatedFat 4.5, Cholesterol 52.6, Sodium 118.6, Carbohydrate 31.6, Sugar 23.9, Protein 3.8
EASY BUTTERMILK BAKING SHEET PANCAKES
So you'd rather hang with your brunch guests than stand over a hot oven flipping flapjacks? Gather everyone around for a giant baking sheet pancake, instead! When you set this hot cake in the center of the table, everyone can add their own toppings and slice at will. A great choice for busy moms, too: just give the kids cookie cutters to make their own fun and you'll both have a great breakfast! Serve with syrups, jams, and fresh fruit.
Provided by Matt Wencl
Categories Breakfast and Brunch Pancake Recipes Banana Pancake Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Cover an 11x17-inch baking pan with aluminum foil; grease with cooking spray.
- Stir buttermilk pancake mix and water together in a bowl. Let batter stand, about 10 minutes.
- Pour batter into the prepared pan, spreading to the corners. Scatter chocolate chips, bananas, strawberries, and blueberries on top.
- Bake in the preheated oven until pale and set, about 12 minutes. Remove from oven.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil pancake until browned, 1 to 2 minutes. Cool for 2 minutes. Slice with a pizza cutter or cookie cutters.
Nutrition Facts : Calories 277.2 calories, Carbohydrate 50.2 g, Cholesterol 11.9 mg, Fat 6.1 g, Fiber 2.6 g, Protein 6.4 g, SaturatedFat 2.5 g, Sodium 694.2 mg, Sugar 7.6 g
BUTTERSCOTCH PUDDING
Were you to take a poll, you'd probably find that everyone's favorite pudding is chocolate, but not everyone has tried this butterscotch version. Everyone should. It is an exquisite balance of salty-sweet flavours and has a gorgeous creme caramel texture. One bite and you will be a butterscotch covert for life. they can be kept in the refrigerator for up to 2 days.
Provided by MarieRynr
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 300*F,.
- Place the egg yolks in a large bowl and whisk gently until smooth.
- Set aside.
- Heat the brownsugar, milk and cream in a saucepan until the sugar starts to dissolve, then heat to the scalding point (do not boil).
- REmove from heat; cover to keep warm.
- In a small saucepan, combine the granulated sugar with 1/4 cup water and bring to a boil.
- If the sugar starts to spatter, use a pastry brush dipped in water to wash down the sides of the pan.
- As soon as the sugar turns amber, carefully add 1/4 cup of the hot cream mixture, whisking until combined.
- Whisk in 2 more cups of the cream mixture, then add the rest.
- pour the caramel cream into the yolks in a thin stream, whisking the mixture constantly.
- Strain through a seive into a bowl, add the salt and vanilla, and place the bowl in an ice bath, stirring to cool.
- Skim any foam from the surface and pour the caramel cream into six 5 ounce ramekins, leaving 1/2 inch at the top of each.
- Place the ramekins in a shallow roasting pan and fill the pan with hot water to come halfway up their sides.
- Cover with foil.
- Bake for 1 1/4 hours, or until the puddings are set, (when one is shaken, the center should look a little loose. The cooking time will vary on the temperature of the hot water added to the roasting pan).
- Remove from the oven; allow to cool in the hot water.
- Cover each ramekin with plastic wrap and refrigerate for 3 hours or overnight.
Nutrition Facts : Calories 482.3, Fat 34.9, SaturatedFat 20.7, Cholesterol 303.2, Sodium 448.6, Carbohydrate 38.7, Sugar 34.1, Protein 5.4
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