Butterscotch Pudding Torte Recipes

BUTTERSCOTCH PUDDING

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.

BUTTERSCOTCH PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F. Spray a 9x13-inch glass baking dish with cooking spray; set aside.
• In a large bowl, whisk together milk and pudding mix for 2 minutes; let stand for 3 minutes until thick.
• In a large mixing bowl, beat cake mix, water, oil, and eggs with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl; beat for 2 minutes on medium speed. Stir in butterscotch chips and carrot. Pour batter into prepared dish. Pour pudding over batter; spread evenly.
• Bake in preheated oven for 35 to 40 minutes or until cake tester inserted in center comes out clean. Serve cake warm with a scoop of vanilla ice cream.

TOASTED PECAN TORTE WITH BUTTERSCOTCH TOPPING

Steps:

• Place a rack in middle of oven; preheat to 350°F. Butter and flour pan. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 12-15 minutes. Let cool.
• Pulse baking powder, 1 tsp. salt, 1 1/2 cups flour, and 2 1/2 cups pecans in a food processor until nuts are finely ground. Using an electric mixer on medium-high speed, beat granulated sugar, orange zest, and 1 cup butter in a large bowl, scraping down sides, until light and fluffy, about 5 minutes. Add eggs to bowl. Beat until combined and mixture is even fluffier, about 1 minute. Beat in 3 Tbsp. rum; stop mixer and add dry ingredients. Mix on low speed just until combined, then fold a few times with a rubber spatula, scraping bottom and sides of bowl, to ensure batter is evenly mixed. Scrape batter into prepared pan and smooth top.
• Bake torte until golden brown and a tester inserted into the center comes out clean, 45-50 minutes. Transfer pan to a wire rack and let torte cool in pan.
• Meanwhile, bring brown sugar, 1/2 cup cream, remaining 1/4 cup butter, and remaining 1 Tbsp. rum to a boil in a small saucepan over medium heat, stirring often, and cook until slightly thickened, about 3 minutes. Remove butterscotch from heat and stir in remaining 3/4 tsp. salt. Mix in remaining 2 cups pecans and let sit at room temperature, stirring occasionally,until butterscotch is cool but still pourable.
• Spread topping over torte. Whisk remaining 1 cup cream in a large bowl to medium peaks. Serve torte topped with dollops of whipped cream.
• Do Ahead
• Topping (without pecans) can be made 3 days ahead; cover and chill. Reheat over low before mixing in the nuts. Torte can be baked 1 day ahead; store tightly wrapped at room temperature.

BUTTERFINGER DESSERT RECIPE - (4.2/5)

Steps:

• Spray a 9 x 13-inch pan with cooking spray. Cut the angel food cake into 1-inch cubes and arrange half of them on the bottom of the pan. In large bowl, add the pudding mix with skim milk. Whisk until mixture starts to thicken and fold in both containers of cool whip. Pour half the "fluff" mixture over the cubed angel food cake in pan. Place the Butterfingers candy bars in a zip-loc bag and roll them with a rolling pin until crushed. Sprinkle half of the crushed Butterfingers on top of the "fluff" mixture. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!

KELLY'S BUTTERSCOTCH PUDDING

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.

BUTTERSCOTCH TORTE

Steps:

• Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. Let egg whites stand at room temperature for 30 minutes. , In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Beat in the vanilla. Combine the cracker crumbs, nuts and baking powder; fold into egg yolk mixture. , In another bowl, beat egg whites on medium speed until soft peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites., Pour into prepared pans. Bake at 325° for 20-25 minutes or cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks., For topping, in a large saucepan, combine the brown sugar, flour and salt. Stir in orange juice and water until smooth; bring to a boil. Reduce heat; cook and stir for 2 minutes or until slightly thickened. Stir a small amount of hot filling into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Cool to room temperature without stirring. , In a large bowl, beat cream until soft peaks form. Beat in confectioners' sugar until stiff peaks form. , Place one cake layer on a serving plate; spread with a third of the whipped cream. Repeat layers twice. Drizzle some of the topping over cake. Serve remaining topping with cake. Refrigerate leftovers.

BUTTERSCOTCH PUDDING TORTE

Steps:

• Set aside 1 cup cookie crumbs for topping. In a small bowl, combine remaining cookie crumbs and butter. Press into a greased 13x9-in. dish. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-1/2 cups whipped topping. Spread over crust. , In a small bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Spoon over cream cheese layer. Top with remaining whipped topping. Sprinkle with reserved crumbs. Cover and refrigerate for at least 2 hours.

BUTTERSCOTCH PUDDING

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 DESSERT

Steps:

• Melt 1 stick butter or margarine; add 1/2 cup chopped nuts and 1 cup flour.
• Mix together and press into 9x13-inch pan.
• Bake 15 minutes at 350°.
• Cool.
• Cream cheese; add 1 cup powdered sugar and 1 cup Cool Whip.
• Mix well; spread over cooled crust.
• Mix 2 boxes instant butterscotch pudding with 3 cups milk; cook until thick and then cool.
• Spread on cheese layer.
• Add remaining Cool Whip and sprinkle with nuts.

EASY BUTTERSCOTCH PUDDING

Steps:

• In a medium saucepan (off heat), whisk egg yolks, sugar, cornstarch, salt, and 1/4 cup milk until completely smooth; very gradually, whisk in remaining 2 3/4 cups milk.
• Bring to a gentle simmer over medium heat, whisking occasionally. Simmer, whisking constantly, 2 minutes. Remove from heat; whisk in butter and vanilla.
• Pour mixture through a fine-mesh sieve into a medium bowl (or spouted measuring cup, for easy pouring). Divide evenly among six 6-ounce ramekins or custard cups. Cover with plastic wrap; refrigerate until chilled, at least 3 hours and up to 2 days.

BUTTERSCOTCH TORTE

Steps:

• Line 3 greased 9" round baking pans with waxed paper and grease the paper; set aside.
• In a small mixing bowl, beat egg whites on high speed until stiff peaks form; set aside.
• In a large mixing bowl, beat egg yolks and sugar until thick and lemon-colored.
• Add vanilla and mix well.
• Combine cracker crumbs, nuts and baking powder.
• Fold in egg yolk mixture.
• Gradually fold in egg whites.
• Pour equally into prepared pans.
• Bake at 325°F for 20-25 minutes or until lightly browned.
• Cool for 10 minutes before removing from pans to wire racks.
• Topping: Combine brown sugar, flour and salt in saucepan.
• Stir in orange juice and water until smooth; bring to a boil.
• Reduce heat; cook and stir for 2 minutes or until slightly thickened.
• Stir some of the hot mixture into beaten egg; return to pan stirring constantly.
• (Mix quite a bit of hot mixture to egg and pour slowly into pan otherwise you will have scrambled looking eggs in your caramel sauce- not pretty! I've learned this from experience.) Cook and stir until nearly boiling; reduce heat.
• Cook and stir 1-2 minutes longer (do not boil). Remove from the heat; stir in butter and vanilla.
• Cool completely.
• Assembly In a mixing bowl, beat cream until soft peaks form.
• Beat in confectioners sugar until stiff.
• Place one cake layer on a serving plate; spread with one third of the whipped cream.
• Repeat layers twice.
• The whipped cream is only on the tops of the cakes- not on the sides.
• Drizzle some of the topping over cake.
• Serve remaining topping with cake.
• Refrigerate leftovers.

BUTTERSCOTCH PUDDING II

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.

OLD-FASHIONED BUTTERSCOTCH PUDDING

Steps:

• Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.
• In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don't walk away, or the mixture may burn.)
• Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
• Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
• Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don't worry about the eggs curdling. You're going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
• Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don't cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.
• When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.