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 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.
SALTY BUTTERSCOTCH PUDDING
Provided by Erin Jeanne McDowell
Categories dessert
Time 2h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine the milk, cream, salt, and 50 grams (1/4 cup) of the sugar in a medium saucepan. Bring the mixture to a simmer over medium heat.
- Meanwhile, in a medium heatproof bowl, whisk together the remaining 99 grams (1/2 cup) sugar and the cornstarch.
- When the milk mixture has come to a simmer, turn the heat down to medium-low. Whisk the egg yolks into the sugar-and-cornstarch mixture, then pour in about one third of the hot milk mixture in a slow, steady stream, whisking constantly. Pour the yolk mixture into the pan and cook the pudding, stirring constantly with a silicone spatula and taking care to scrape the bottom and sides of the pan, until the pudding gets very thick and comes to "first boil" (a large bubble will rise to the surface in the center), 3 to 4 minutes. Remove the pan from the heat and stir in the vanilla extract.
- Pour the pudding into a large heatproof bowl (shallow if you want it to cool quickly) or six 6-ounce ramekins, custard cups, or other individual serving dishes. Cover with plastic wrap pressed directly against the surface of the pudding to prevent a skin from forming (if you secretly love pudding skin, like a select few of us, skip this step).
- Refrigerate the pudding until fully chilled, at least 2 hours, before serving.
- Garnish the chilled pudding with a sprinkling of flaky salt, to taste.
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
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
SALTED CARAMEL BUTTERSCOTCH BUDINO (ITALIAN PUDDING)
From Chef Marcie Turney of Philadelphia's newest Italian restaruant, Barbuzzo. Cooking time refers to cooling time in refrigerator.
Provided by Raquel Grinnell
Categories Dessert
Time 2h25m
Yield 4 , 4 serving(s)
Number Of Ingredients 16
Steps:
- Make the salted caramel: In a heavy-bottomed saucepan, bring the sugar, corn syrup and water to a boil over high heat, swirling (not stirring) to caramelize evenly. When the caramel reaches a dark amber color (about 3 minutes), remove from the heat and carefully add the cream. (The mixture will foam up.) Add the butter, sea salt and vanilla and whisk to combine. Set aside and reserve.
- Make the pudding: In a saucepan, combine the maple syrup, brown sugar, water and salt and bring to a boil over medium-high heat, stirring occasionally. Simmer for about 5 minutes, until the mixture darkens slightly in color. Remove from the heat and whisk in the half-and-half until smooth.
- In a large, heatproof mixing bowl, whisk the whole egg with the egg yolks and cornstarch until combined. Whisk in the maple-syrup-brown-sugar mixture in a slow, thin stream. Pour the mixture into the saucepan through a fine-mesh strainer and cook over medium heat, whisking constantly, until it thickens to a puddinglike texture, about 5 minutes.
- Divide the pudding among four 8-ounce ramekins or small mason jars and top each with a quarter of the reserved caramel. Cover and refrigerate for at least 2 hours or up to overnight. Sprinkle the top of the puddings with sea salt and a dollop of whipped cream before serving.
Nutrition Facts : Calories 569.6, Fat 32.8, SaturatedFat 19.5, Cholesterol 241.7, Sodium 1128, Carbohydrate 63.5, Fiber 0.1, Sugar 47.1, Protein 7.8
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- Heat a heavy-bottomed saucepan or dutch oven over medium heat. Add the butter and cook until melted and just starting to brown. Add the brown sugar, stir to incorporate the butter and sugar, then leave the mixture to cook, undisturbed, for a couple of minutes. Stir with a wooden spoon and when the sugar has dissolved and smells caramelized but not burnt, pour in 1 ¾ cups of the milk, stirring as you pour. The sugar will seize and harden—don’t worry—it will melt back into the milk as it cooks. Add a generous pinch of salt and the vanilla bean and its seeds, and let the mixture simmer, scraping up any sugar bits at the bottom of the pan as you stir, for about 5 minutes.
- In a small bowl, whisk together the cornstarch and the remaining ¼ cup milk. Pour this into the pot and bring the whole mixture up to a simmer. Cook gently for 2 minutes, stirring constantly, until the mixture has thickened and is the texture of a pureed soup or custard for ice cream.
- Strain through a fine mesh sieve, then divide between 4 glasses, jars, or cocottes. Let cool to room temperature, then cover and place in the refrigerator for at least two hours to set.
- To serve, sprinkle each pudding with a pinch of coarse sea salt and garnish with a dollop of freshly whipped cream.
BUTTERSCOTCH PUDDING - THE PIONEER WOMAN
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4.5/5 (6)Category Dessert, Main DishServings 6Total Time 1 hr 10 mins
- Gently whisk together the brown sugar, cornstarch, and salt in a medium nonstick pan.In a separate pitcher or bowl, whisk together the milk and egg yolks.
- Pour it into the pan with the brown sugar mixture and stir to combine.Turn on the heat to medium and cook, stirring gently, until the mixture just starts to bubble up/get very thick. (This can take a good 10 minutes or so.) When it reaches pudding consistency, stir in the butter until melted, then remove it from the heat and spoon it into bowls, glasses (be careful; mixture is hot), demitasse cups, etc.
SALTED BUTTERSCOTCH PUDDING CUPS. WE NEED A MINUTE …
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- To make the shortbread crumble*: butter a 9-inch baking tin and set aside. In a large bowl combine the unsalted butter, white sugar and salt. Once uniform, add the egg yolk and mix in. Lastly add the all-purpose flour and mix until a crumbly dough forms — it should look like sand. Butter your hands and tip the shortbread dough into the prepared baking dish. Use your fingers to press the dough evenly into the base of the dish. Use a fork to poke tiny holes all over the shortbread and transfer the dish to the freezer for 20 minutes to firm it up. Meanwhile, preheat the oven to 350F degrees. Place the baking tin into the oven and bake for 33 minutes, until fully cooked. Remove it from the oven and place on a cooling rack to let it cool completely. Break the shortbread into large chunks and place them into a food processor and pulse until crumbly. Set aside.
- To make the salted caramel sauce*: combine sugar and water in a large heavy-bottomed saucepan over medium heat and bring to a gentle boil. Swirl the pan gently (use caution, the sugar will be dangerously hot) and use a pastry brush to wipe down the sides of the pan and rid them of any sugar crystals. Allow the sugar to boil for 4-5 minutes or until it is a deep amber colour. Again, be careful; if you take your eye off of the sauce for even seconds it could burn. Remove the sugar from the heat and add the butter — the sauce will bubble so use care here too. Whisk everything together and once uniform, add the salt and pour in the heavy cream slowly while whisking. Set the caramel sauce aside to cool.
- To make the butterscotch pudding: in a bowl, whisk together brown sugar, sea salt, vanilla extract and egg yolks. In a second small bowl whisk together the cornstarch and ½ cup of milk — make sure there are no lumps.
- In a medium saucepan, warm the remaining milk over medium-low heat. Pour a bit of the warm milk into the egg and sugar mixture and whisk to temper — otherwise the hot milk will scramble the egg yolks. Pour the tempered egg mixture back into the warm milk and whisk. Turn the heat up to medium and add the cornstarch slurry. Continue whisking until the pudding begins to thicken. Add the heavy cream & butter and continue to whisk until the pudding begins to thicken. Remove from the heat and transfer to a cool bowl to stop the cooking process.
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