Butterscotch Custards With Apple Cider Caramel Recipes

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.

NO-BAKE BUTTERSCOTCH CUSTARDS

Steps:

• In a medium saucepan, combine cream, crème fraîche, brown sugar and salt over medium-high heat. Bring to a simmer, stirring frequently to dissolve sugar.
• Cook at a vigorous simmer until mixture thickens slightly, 5 to 7 minutes.
• Remove from heat and stir in molasses and vanilla. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
• Stir mixture, then strain through a fine-mesh strainer into a measuring cup with a spout. Pour mixture into ramekins or individual serving bowls.
• Refrigerate, uncovered, until set, at least 3 hours and up to 3 days. Serve with whipped cream and berries, if you like.

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.

CARAMEL APPLE CIDER MARTINI

Steps:

• Put all ingredients into a shaker.
• Add ice cubes and shake until cold.
• Strain into a martini glass and enjoy!