Butterscotchpudding Recipes

HOMEMADE BUTTERSCOTCH PUDDING

Steps:

• In a large heavy saucepan, combine the first five ingredients. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into the egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook 2 minutes or until mixture is thickened and coats the back of a spoon. Remove from the heat., Stir in butter and vanilla. Cool for 15 minutes, stirring occasionally. Transfer to six dessert dishes. Cover and refrigerate until chilled. Garnish with whipped cream if desired.

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.

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.

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.

OLD-FASHIONED BUTTERSCOTCH PUDDING

Steps:

• Combine cream, milk and brown sugar in heavy medium saucepan. Whisk over medium-high heat until sugar dissolves. Set aside. Combine 3/4 cup sugar and 1/4 cup water in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.
• Slowly pour cream mixture into caramel (mixture will bubble vigorously). Bring to boil, whisking frequently to dissolve any caramel bits. Remove from heat.
• Beat yolks in large bowl. Whisk in caramel mixture. Stir in vanilla and salt. Strain custard. Skim any air bubbles from surface. Refrigerate custard until cold, about 3 hours.
• Preheat oven to 350°F. Divide custard among six 3/4-cup custard cups. Place cups in roasting pan. Add enough hot water to pan to come halfway up sides of cups. Bake pudding until set in center, about 45 minutes. Remove cups from pan. Cool at room temperature 2 hours. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.)

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.

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.

CREAMY BUTTERSCOTCH PUDDING

Steps:

• In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolks; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened., Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times. Pour into four individual dessert dishes. Cover and refrigerate for 1-2 hours or until chilled.

SELF-SAUCING BUTTERSCOTCH PUDDING

Steps:

• Boil the kettle and heat the oven to 180C/160C fan/gas 4. Butter a rectangular baking dish (about 20cm x 28cm and 4cm deep). Tip the flour, baking powder, 140g sugar and a large pinch of salt in a bowl. Put the butter, milk and eggs in a jug and whisk together. Pour the wet ingredients into the dry and mix well. Scrape into the baking dish and level the surface.
• Mix the remaining sugar with the golden syrup and caramel, add 300ml boiling water and stir until the sugar and caramel dissolves. Pour the hot liquid over the pud, then bake for 1 hr until the top is set and the sauce is starting to bubble around the edges. Serve hot with ice cream. If you leave this pudding to sit, the sauce will soak into the sponge, so eat immediately.

OLD FASHIONED BUTTERSCOTCH PUDDING

Steps:

• Combine sugar and cornstarch in medium saucepan.
• Stir in evaporated milk and water.
• Cook over medium heat, stirring constantly, until mixture comes just to a boil.
• Remove from heat.
• Place egg in small bowl; stir in small amount of milk mixture.
• Add to milk mixture; cook, stirring constantly, for 1 minute (be careful, mixture will bubble and might spatter on your hand so use caution).
• Remove from heat. Stir in butter and vanilla extract.
• Pour into dessert dishes.
• Refrigerate for 1 hour or until firm.
• Top with whipped cream.

BUTTERSCOTCH PUDDING

Steps:

• Place yolks in a large mixing bowl and whisk lightly. Set aside. Combine the sugar and 1/4 cup water in a heavy, medium saucepan and place it over low heat. Cook until the sugar is dissolved, about 7 minutes. Raise the heat to high and cook, watching it closely, until the sugar turns a golden amber color.
• While the sugar is cooking, whisk the milk, cream and brown sugar together in another saucepan and place it over high heat. Bring just to a boil and remove from the heat. As soon as the caramel is golden, remove it from the heat and immediately begin to slowly stir in the hot milk and cream. (Be careful as the mixture will bubble up and sputter.) Continue to stir until all the milk has been added. Pouring in a slow, steady stream, whisk the hot cream mixture into the eggs. Whisk in the vanilla and salt. Strain through a fine-mesh strainer. Refrigerate until cool.
• Preheat oven to 300 degrees. Using a spoon, skim off any air bubbles from the top of the custard mixture. Divide the mixture between 6 -cup ramekins or custard cups and place them in a roasting pan. Add boiling water to the pan to come halfway up the sides of the ramekins and cover the pan with aluminum foil. Bake the puddings until they are set around the edges but still have an area in the center about the size of a quarter that remains somewhat loose, about 50 minutes. Remove custards from the roasting pan and refrigerate several hours or overnight. Serve with whipped cream if desired.

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.

BUTTERSCOTCH PUDDING

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.