Butterscotch Puddings With Whipped Cream And Crushed English Toffee Recipes

STICKY TOFFEE PUDDING WITH BUTTERSCOTCH SAUCE

Steps:

• Preheat oven to 350 degrees. Line a 13 by 9-inch baking pan with parchment or waxed paper.
• Combine the dates and water in a saucepan and bring to a boil. Turn off the heat and gradually stir in the baking soda (it will foam up), and set aside.
• In a bowl, combine the flour and baking powder. In the bowl of a mixer, cream the butter until fluffy. Add the sugar to the butter, and cream until fluffy. Without stopping the mixer, add 2 of the eggs and mix until combined. Add the remaining 2 eggs and vanilla and mix until combined. Add about 1/3 of the flour mixture and 1/3 of the dates and mix until combined. Repeat until all the flour mixture and the dates are incorporated into the batter. Pour into the baking pan and bake about 40 minutes, until firm and set in the center. Let cool in the pan. When cool, turn out of the pan onto a baking sheet and peel off the parchment paper. The recipe can be made through this step up to 2 days in advance.
• Butterscotch Sauce: Combine the brown sugar, butter, half-and-half, and brandy in a saucepan and bring to a boil. Boil 3 minutes, until combined. Remove from the heat and stir in the vanilla.
• When ready to serve pudding, preheat the oven to 400 degrees. Pour the sauce evenly over the top of the cake. Bake until the sauce is bubbly and cake is heated through, about 5 minutes. Meanwhile, whip the heavy cream into soft peaks with the mixer. Cut the cake into squares and serve with whipped cream.

BUTTERSCOTCH PUDDINGS WITH WHIPPED CREAM AND CRUSHED ENGLISH TOFFEE

Steps:

• Whisk 1 cup half and half, egg yolks, and cornstarch in medium bowl until smooth. Combine remaining 2 cups half and half, brown sugar, and salt in heavy medium saucepan. Bring just to boil, stirring until sugar dissolves. Gradually whisk hot half and half mixture into egg yolk mixture. Strain mixture back into same saucepan. Whisk over medium-low heat until mixture just boils and thickens, about 10 minutes. Remove from heat; whisk in butter, Scotch, and vanilla.
• Divide pudding mixture among six 3/4-cup ramekins or custard cups. Cover ramekins with plastic wrap and refrigerate until cold, about 3 hours. DO AHEAD: Can be made 1 day ahead. Keep refrigerated.
• Beat whipping cream and powdered sugar in medium bowl until soft peaks form. Spoon large dollops of whipped cream atop pudings. Sprinkle with crushed toffee and serve.
• GOOD TO KNOW:
• Crushing the toffee bar with a mallet while the bar is still in its wrapper helps keep the crushed pieces contained. W hisking the hot half and half into the egg yolks gradually-instead of all at once-keeps the mixture from curdling. And finally, straining the pudding mixture helps get the smoothest, silkiest result.
• *Vanilla paste, made with vanilla bean seeds, packs big flavor. It can be found at Trader Joe's markets, specialty foods stores, and surfasonline.com.

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 WITH PUMPKIN WHIPPED CREAM AND CHOCOLATE TOFFEE CHIPS

Steps:

• Melt the butter in a large saucepan over low heat. Scrape the seeds from the vanilla beans into the pan, then add the beans and the brown sugar. Simmer gently just until the sugar dissolves, then remove from the heat.
• In a small bowl, whisk the cornstarch together with 1 cup of the warmed milk until smooth. Then whisk in the eggs.
• Slowly pour the remaining 4 cups of warmed milk into the melted brown sugar mixture, whisking constantly. Once this is smooth, whisk in the egg mixture. Return the pan to the stove and, whisking constantly, bring to a simmer over medium-high heat. Reduce the heat to low and continue to cook, whisking constantly, until the mixture thickens and reaches the texture of hot fudge, 1 to 2 minutes. Remove from the heat. Remove the vanilla beans, then stir in the salt and the Scotch and pour the pudding into 8 to 12 serving glasses. Cover with plastic wrap, making sure to press it directly on the surface of the pudding.
• Serve with Pumpkin Whipped Cream, chopped toffee and chocolate toffee chips.
• Add the heavy cream and confectioners' sugar to a cold metal bowl and whisk until it forms softs peaks. Stir in the vanilla, allspice, cinnamon and clove and continue to whisk until the cream forms stiff peaks. With a spatula, gently fold in the pumpkin pie filling.

STICKY TOFFEE PUDDING WITH BUTTERSCOTCH SAUCE

Steps:

• In a small saucepan, combine dates and water; bring to a boil. Remove from the heat; stir in baking soda. Cool to lukewarm., In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour and baking powder; gradually add to creamed mixture. Stir in date mixture., Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-40 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack., Meanwhile, in a small saucepan, melt butter; add brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Stir in brandy and vanilla. Serve warm with warm cake. If desired, top with whipped cream.

STICKY TOFFEE PUDDING W/BUTTERSCOTCH SAUCE

Steps:

• Preheat oven to 350 degrees. Line a 13 by 9-inch baking pan with parchment or waxed paper.
• Combine the dates and water in a high sided saucepan and bring to a boil. Turn off the heat and gradually stir in the baking soda (it will foam up quite a bit), and set aside.
• In a bowl, combine the flour and baking powder. In the bowl of a mixer, cream the butter until fluffy. Add the sugar to the butter, and cream until fluffy. Without stopping the mixer, add 2 of the eggs and mix until combined. Add the remaining 2 eggs and vanilla and mix until combined. Add about 1/3 of the flour mixture and 1/3 of the dates and mix until combined. Repeat until all the flour mixture and the dates are incorporated into the batter. Pour into the baking pan and bake about 40 minutes, until firm and set in the center. Let cool in the pan. When cool, turn out of the pan onto a baking sheet and peel off the parchment paper. The recipe can be made through this step up to 2 days in advance.
• Butterscotch Sauce: Combine the brown sugar, butter, half-and-half, and brandy in a saucepan and bring to a boil. Boil 3 minutes, until combined. Remove from the heat and stir in the vanilla.
• When ready to serve pudding, preheat the oven to 400 degrees. Pour the sauce evenly over the top of the cake. Bake until the sauce is bubbly and cake is heated through, about 5 minutes. Meanwhile, whip the heavy cream into soft peaks with the mixer. Cut the cake into squares and serve with whipped cream.

BUTTERSCOTCH PUDDING

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.

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.