BUTTERSCOTCH BUDINO WITH CARAMEL SAUCE
This butterscotch budino from the pastry chef Dahlia Narvaez is a pudding to shame all other puddings. The budino's simple master stroke? Over the pudding hovers a thin layer of caramel with an audaciously generous sprinkling of sea salt.
Provided by Frank Bruni
Categories custards and puddings, dessert
Time 4h
Yield 10 servings
Number Of Ingredients 16
Steps:
- For the budino, combine cream and milk in bowl or pitcher, set aside. Whisk egg, egg yolks and cornstarch in medium bowl, set aside.
- Combine brown sugar, kosher salt and 1/2 cup water in pot. Place over medium-high heat and let sit until edges start to brown. Tilt pot as needed to even the browning until caramelized, nutty and deep brown, about 10 minutes.
- Immediately whisk in cream mixture, mixture will steam and caramel will seize. Bring to a boil, then reduce heat to medium. Whisk a cup at a time into egg mixture until half is incorporated. Remove from heat, and immediately whisk egg mixture back into pot until custard is very thick, about 2 minutes.
- Whisk in butter and rum. Pass through a fine mesh strainer and divide among 10 6-ounce ramekins. Cover with plastic wrap, allow to cool, and refrigerate until chilled, about 3 hours or up to 3 days.
- For sauce, combine 1/2 cup of cream and the vanilla in medium saucepan. Heat until simmering. Add butter and remove from heat; set aside.
- In large heavy-bottomed saucepan, combine corn syrup, sugar and enough water (3 to 4 tablespoons) to make a wet, sandy mixture. Cook over medium-high heat, swirling pan for even cooking, until mixture is medium amber, about 10 minutes. Remove from heat and carefully whisk in cream mixture; set aside and let cool. (May be refrigerated and reheated before serving.)
- Whisk remaining 1/4 cup cream in a large bowl until it begins to thicken. Add crème fraîche and whisk until thick and fluffy. To serve, spoon a tablespoon of warm caramel sauce over each budino. Sprinkle with 1/8 teaspoon fleur de sel, and add a dollop of cream topping.
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 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
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
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 PUDDING WITH CARAMEL-ESPRESSO BANANAS
A lovely recipe I've adapted slightly from from Ripe for Dessert by D. Lebovitz. Both homey and sophisticated.
Provided by evelynathens
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- For pudding: Melt the butter in a medium-size heavy-duty saucepan. Mix in the brown sugar and cook until the mixture bubbles vigorously. Remove from the heat and stir in the heavy cream, adding it 1 tablespoon at a time. Stir in the milk and salt.
- In a small bowl, whisk together the cornstarch and eggs until the cornstarch is dissolved.
- Cook over medium heat, stirring constantly with a whisk, until the pudding comes to a boil. Reduce the heat to a simmer, continue to stir, and cook for 2 minutes.
- Pour the pudding into a container and stir in the bourbon and vanilla. Cover and refrigerate until thoroughly chilled.
- To caramelize the bananas: Melt the butter in a large skillet. Stir in the brown sugar, add the banana slices, and cook over medium-high heat, without stirring, until the bananas begin to sizzle.
- Add the coffee and vanilla and continue to cook until the juices thicken to the consistency of maple syrup, Avoid stirring the bananas. Instead, tilt the pan and spoon the sauce over the bananas as they cook.
- To Serve: Dish up the pudding in individual custard cups or in tall glasses with the banana slices heaped over it.
Nutrition Facts : Calories 844.5, Fat 43.2, SaturatedFat 26, Cholesterol 237.6, Sodium 679, Carbohydrate 107.1, Fiber 2.4, Sugar 90.7, Protein 9.4
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- Melt the butter and dark brown sugar in a medium-sized saucepan. When the sugar has dissolved simmer for 3 minutes over steady heat. This is an important step because you are creating your butterscotch flavor here.
- Now pour in the half and half to stop the butterscotch from cooking further. Whisk constantly as the sugar will seize and form one big blob. Don’t worry, keep whisking and the sugar will dissolve, trust me :).
- Next whisk your eggs and cornstarch together. Then add in a cup of the hot butterscotch mix over the the eggs. This method is called introduction- it is introducing one mix which is hot into a cold mix. You need to do this otherwise with could end up with lumps of cornstarch.
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