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 II
Chill overnight in individual dishes.
Provided by sal
Categories Desserts Custards and Pudding Recipes
Time 3h
Yield 4
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium heat, stir together brown sugar and flour. Stir in milk. Bring to a boil and boil for 1 minute. Remove from heat and stir in egg yolks and butter until smooth. Pour into serving dishes and chill 3 hours or overnight in the refrigerator.
Nutrition Facts : Calories 429.5 calories, Carbohydrate 65 g, Cholesterol 143.6 mg, Fat 17.3 g, Fiber 0.2 g, Protein 5.7 g, SaturatedFat 10.1 g, Sodium 144 mg, Sugar 58.3 g
BUTTERSCOTCH PUDDING
Steps:
- Heat the oven to 350 degrees F. In a large mixing bowl, lightly whisk the egg yolks until smooth. Set aside.
- In a medium, heavy-based saucepan, heat the brown sugar, milk, and cream over medium-high heat, stirring to dissolve the sugar. Scald the mixture (do not boil it) and remove it from heat.
- While the cream mixture is heating, dissolve the sugar and water over low heat in a large, heavy-based saucepan increase the heat to high and boil the sugar until it=s amber in color. If the sugar starts to sputter, use a pastry brush dipped in water to wash down the sides of the pan. As soon as the sugar turns dark amber (like a old penny), carefully and slowly pour the hot cream into it, stirring the mixture. (The caramel will bubble as you add the cream, so use a long wooden spoon or whisk to combine them.)
- Gently and slowly whisk the cream mixture into the egg yolks. Stir in the salt and vanilla. Strain the pudding and cool it in an ice bath or refrigerate until cool.
- Skim of any air bubbles from the pudding mixture and divide the cool pudding mixture among 6 (6-ounce) ramekins. Set the ramekins in a shallow roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the ramekins. Cover the pan with foil.
- Bake the pudding until just set. Begin checking after 1 hour. When gently shaken, they should no longer look liquid; instead, the custard will move as one mass.
- Allow the pudding to cool to room temperature in the water. Refrigerate the pudding for several hours or overnight before serving. The pudding will keep its dark color if refrigerated uncovered. It will taste no different but will look lighter if you cover it, which you should do (after it has cooled completely) if you have any strong flavored-food in you refrigerator
BILL GRANGER'S BANANA BUTTERSCOTCH PUDDING
Make and share this Bill Granger's Banana Butterscotch Pudding recipe from Food.com.
Provided by Brookelynne26
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Sift the flour and baking and powder into a bowl. Add the sugar. Mix together the mashed banana, milk, butter, egg and vanilla extract. Pour into the dry ingredients and mix until well combined. Pour into a greased 9 inch pie dish and place on a baking sheet.
- To make the topping, place the brown sugar, corn syrup and water in a small pot and bring to a boil. Drizzle the mixture carefully over the pudding, then bake for 30-40 minutes or until it feels slightly firm in the center.
Nutrition Facts : Calories 388.2, Fat 14.1, SaturatedFat 8.5, Cholesterol 67.2, Sodium 321.6, Carbohydrate 62.5, Fiber 1.1, Sugar 38.7, Protein 4.9
BUTTERSCOTCH BANANA PUDDING
Like a cake, but lighter, true! NOT the most ordinary of puddings too! LOVE the taste, curiosity WILL get you! Look forward to the first review!
Provided by mickeydownunder
Categories Pie
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- PREHEAT oven to 180 C/ 350°F.
- COMBINE brown sugar, golden syrup and boiling water in a put; bring to a boil for about 2- 3 minutes; set aside.
- SIFT flour, sugar, baking powder and salt into a bowl.
- ADD beaten egg, melted butter, vanilla extra and mashed banana.
- POUR combined mixture (Steps 3 and 4)into greased casserole dish (use 3.5 Litre pyrex). THEN very slowly, pour brown sugar/golden syrup over what is in the casserole dish.
- Bake uncovered 30-40 minutes.
- ENJOY!
- Can serve with you favourite ice cream!
- NOTE Golden Syrup = Light Treacle or Light Molasses.
Nutrition Facts : Calories 425, Fat 13.2, SaturatedFat 8, Cholesterol 67.3, Sodium 395.4, Carbohydrate 75.6, Fiber 1.1, Sugar 49.7, Protein 3.5
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
CREAMY BUTTERSCOTCH PUDDING WITH BANANAS
Sweet, creamy and delicious, this butterscotch pudding makes a quick dessert for four. Top with sliced bananas and chopped walnuts just because.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Beat pudding mix and milk in large bowl with whisk 2 min.
- Refrigerate 5 min.
- Spoon into 4 dessert dishes. Top with bananas and nuts.
Nutrition Facts : Calories 210, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
BUTTERSCOTCH PUDDING
Provided by Ruth Cousineau
Categories Milk/Cream Dessert Kid-Friendly Quick & Easy Back to School Vanilla Boil Butter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Whisk together brown sugar, cornstarch, and 1/4 teaspoon salt in a heavy medium saucepan, then whisk in milk and cream. Bring to a boil over medium heat, whisking frequently, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Pour into a bowl, then cover surface with buttered wax paper and chill until cold, at least 1 1/2 hours.
BUTTERSCOTCH PUDDING
Categories Scotch Dairy Fruit Dessert Banana Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Stir 3/4 cup sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Remove from heat. Add cream (mixture will bubble vigorously). Stir until smooth. Set caramel sauce aside.
- Mix brown sugar, cornstarch, and salt in heavy medium saucepan. Gradually whisk in milk. Stir over medium-low heat until mixture thickens and boils, about 8 minutes. Remove from heat. Whisk in caramel sauce.
- Whisk egg yolks in large bowl to blend. Gradually whisk 1 cup warm caramel mixture into yolks. Gradually whisk yolk mixture back into caramel mixture in saucepan. Bring to simmer over medium heat. Gradually whisk in butter, Scotch, and vanilla.
- Divide pudding among 8 parfait glasses. Chill until cold, at least 6 hours and up to 1 day. Top puddings with banana slices, whipped cream, and toffee bits.
BUTTERSCOTCH BANANA SPLITS
These classic banana splits are topped with fresh whipped cream and warm homemade butterscotch sauce.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Make butterscotch sauce: In a small saucepan, combine 1/3 cup cream, butter, brown sugar, and corn syrup. Bring to a boil over high heat; cook, stirring occasionally, until sugar has dissolved, 2 to 3 minutes. Let cool to room temperature. Sauce can also be made up to 1 week ahead; cover and refrigerate in an airtight container.
- If sauce is refrigerated, place in microwave, before serving, for 30 seconds; stir. If still too thick, microwave for 15 seconds more, and stir again.
- Whip the cream: In a large bowl, whisk remaining 2/3 cup cream and granulated sugar until soft peaks form.
- Assemble: In each of eight shallow dishes, arrange 2 banana halves lengthwise. Place 2 scoops ice cream on bananas. Top with butterscotch sauce, whipped cream, and, if desired, peanuts and a cherry.
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