BUTTERSCOTCH BUDINO
I'm gonna show you my take on this amazing Italian custard pudding. Above and beyond that rich and decadent butterscotch flavor, the texture here is unbelievable. To say it's smooth and luxurious doesn't come close to doing it justice. Serve as-is, with whipped cream, or topped with caramel sauce and flaky sea salt.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 3h55m
Yield 4
Number Of Ingredients 11
Steps:
- Combine brown sugar, salt, and water in a deep, heavy-bottomed saucepan and place over medium-high heat. Bring to a boil; cook until the caramel is very dark, and bubbles appear, 7 to 10 minutes. Immediately turn off heat.
- Carefully whisk in 2 tablespoons butter; pour in heavy cream and continue to stir. Be careful, as the mixture may boil up in the pan. Stir over medium-low heat until sugar dissolves. Whisk in milk.
- Whisk whole egg, egg yolks, and 2 tablespoons plus 1 teaspoon cornstarch together in a mixing bowl. Slowly whisk in 1 cup of the hot cream mixture to temper the egg mixture. Whisk the egg mixture into the saucepan and increase heat to medium-high. Bring to a simmer, and cook, whisking, until the mixture thickens, about 2 minutes.
- Remove from heat and pour into a fine-mesh strainer set over a bowl to remove any lumps. Whisk in rum.
- Pour into serving glasses. Let cool to room temperature, about 20 minutes, before wrapping in plastic wrap and refrigerating until thoroughly chilled, 3 to 4 hours.
Nutrition Facts : Calories 556.2 calories, Carbohydrate 36.3 g, Cholesterol 290.1 mg, Fat 43.1 g, Protein 6.3 g, SaturatedFat 26 g, Sodium 203.5 mg, Sugar 29.1 g
BUTTERSCOTCH COOKIES
Hidden rice puffs give reader Pamela Johnson's butterscotch chocolate chip biscuits a good crunch
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 30m
Yield Makes 10
Number Of Ingredients 6
Steps:
- Heat oven to 160C/140C fan/gas 3. In a large bowl, beat together the butter, sugar and golden syrup until smooth.
- Sift in the flour and mix together, then fold through the puffed rice cereal. Roll into walnut-sized balls and place, well spaced, on a lightly buttered baking sheet. Decorate each ball with a few chocolate chips.
- Bake for 15-20 mins until golden. Leave on the baking sheet for 1 min before removing to a wire rack to cool.
Nutrition Facts : Calories 188 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
TOLL HOUSE BUTTERSCOTCH CHIP COOKIES
These are my absolute favorite cookie. Ever. I have licked many a beater after mixing these cookies up. They are of course from the back of the Toll House package.
Provided by Miss Erin C.
Categories Drop Cookies
Time 35m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the flour, salt and baking soda in a small bowl, set aside.
- Cream the sugars and butter together, add the vanilla.
- Add the eggs one at a time.
- Slowly add the flour mixture.
- When completely mixed, add the butterscotch chips.
- Drop by the spoonful onto an ungreased cookie sheet.
- Bake 8-10 minutes at 375F degrees.
STEAMED VANILLA SPONGE WITH BUTTERSCOTCH SAUCE & CUSTARD
Finish Sunday lunch with John Torode's indulgent and nostalgic steamed pud
Provided by John Torode
Categories Dessert
Time 2h20m
Number Of Ingredients 15
Steps:
- Butter a 1.5-litre pudding basin. To make the sponge, cream the butter and sugar in a mixing bowl until pale and fluffy. Add the eggs, one at a time, mixing well between each addition, then add the vanilla extract.
- Sift the flour and baking powder into the bowl and fold into the sponge mixture, ensuring there are no lumps of flour remaining. Finally, stir the milk into the mixture.
- Fill the basin with the sponge mixture and cover with a double layer of buttered foil and baking parchment, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 2 hrs until an inserted skewer comes out clean.
- To make the custard, bring the milk to the boil. In a bowl, beat together the yolks, sugar, cornflour and vanilla extract. Pour the scalded milk over the egg mix and beat well. Return to the pan and place over a low heat, stirring for a few mins until the mix begins to thicken. Take off the heat and leave to cool.
- For the butterscotch sauce, dissolve the sugar with 2 tbsp water over a low heat. Bring to the boil; do not stir. When the sugar has turned into a dark, golden caramel, whisk in the butter. Remove from the heat and stir the cream through.
- When the sponge is cooked, turn out onto a plate, drizzle with the butterscotch sauce and serve with the custard.
Nutrition Facts : Calories 1308 calories, Fat 75 grams fat, SaturatedFat 43 grams saturated fat, Carbohydrate 148 grams carbohydrates, Sugar 98 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1.47 milligram of sodium
HOMEMADE SUGAR FREE CUSTARD
Easy homemade sugar free custard that is rich and creamy and actually tastes like custard. More flavour and way less sugar than store bought and you probably have the ingredients in your kitchen right now. Who needs packet mixes! Not me!
Provided by Kim
Categories Dessert
Time 30m
Number Of Ingredients 6
Steps:
- Warm milk, sweetener and vanilla bean paste in a pot on stove until gently heated, but do not boil. Then remove from heat and sett aside.
- In a separate bowl, whisk egg yolks and cornflour until combined
- Whilst still whisking the egg mixture, pour the warmed milk into the bowl and continue to whisk until all combined
- Return custard mixture to saucepan, on LOW heat, until custard gradually thickens (stirring occasionally) This could take around 15 minutes or so.
- Once thickened to your liking, take it off the heat.
Nutrition Facts : Calories 270 kcal, Carbohydrate 14 g, Protein 13 g, Fat 15 g, SaturatedFat 7 g, Sugar 1 g, ServingSize 1 serving
BUTTERSCOTCH PIE
Lightly sweetened crust filled with buttery caramelized butterscotch custard. Nostalgic, family-inspired recipe from contributor Kelly Jaggers.
Provided by Kelly Jaggers
Categories Dessert
Time 6h20m
Number Of Ingredients 14
Steps:
- Begin by preparing the crust. In a medium bowl combine the flour, brown sugar, and salt.
- Mix until well combined then add the cubed butter and, with your fingers, rub the butter into the flour mixture until the flour resembles coarse sand with pea sized pieces of butter remaining.
- Add the ice water a tablespoon at a time until the mixture forms a shaggy ball.
- Turn the dough out onto a lightly floured surface and press the dough into a rough disk. Fold the disk in half and flatten it out into a disk. Repeat this process three more times, or until the dough is smooth, then wrap the dough in plastic wrap and chill for at least one hour or up to three days.Heat the oven to 350°F. Remove the dough from the refrigerator and let it sit at room temperature for 10 minutes. Roll the dough out on a lightly floured work surface to a 12-inch circle that is about 1/8-inch thick. Turn the dough often, and dust the surface with additional flour as needed to prevent sticking.
- Carefully fold the crust in half and place it into a 9-inch pie pan. Unfold and press the crust into the pan. Do not pull or stretch the dough. Trim the crust so there is a ½-inch overhang around the edge of the pan. Fold the excess crust under and crimp the dough with a fork or your fingers. Gently prick the bottom of the crust a few times with a fork to help prevent large air bubbles from forming under the crust.
- Line the crust with parchment paper or aluminum foil and fill the crust with dry beans or pie weights.
- Bake the crust for 15 minutes, then carefully remove the lining and pie weights and return to the oven for 15 to 20 minutes more, or until the crust is golden brown all over. Allow the crust to cool completely to room temperature.
- Next, prepare the filling. In a medium saucepan add the brown sugar and butter.
- Heat the mixture over medium heat until the mixture comes to a boil. Cook for 30 seconds, or until the mixture starts to smell like caramel, then remove the mixture from the heat.In the work bowl of a food processor or blender add the half and half, cornstarch, and egg yolks. Blend for 30 seconds to combine then gradually, with the blender or food processor still running, begin adding the hot sugar mixture a tablespoon at a time until half the mixture is added. Stop the blender and add the remaining mixture and blend for 30 seconds or until the mixture is smooth.
- Return the mixture to the sauce pan and cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens, about 8-10 minutes.
- Turn off the heat and whisk in the vanilla.
- Pour the mixture into the prepared crust and place a layer of plastic wrap directly on the filling. Cool for 30 minutes at room temperature, then refrigerate for at least 4 hours, or up to 2 days.
- When you are ready to serve prepare the whipped cream topping. In a large bowl with a hand mixer, or in the work bowl of a stand mixer fitted with the whip attachment, add the heavy cream, powdered sugar, and vanilla. Beat on low speed for 30 seconds to combine the powdered sugar, then increase the speed to medium-high and whip until the cream forms soft peaks, about 2-3 minutes.
- Pipe or spread the cream on the pie as desired. Chill for 30 minutes before serving.
Nutrition Facts : Calories 574 kcal, Carbohydrate 55 g, Protein 5 g, Fat 37 g, SaturatedFat 22 g, Cholesterol 182 mg, Sodium 342 mg, Sugar 32 g, ServingSize 1 serving
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