Low Fat Butterscotch Custard Recipes

BUTTERSCOTCH CUSTARD WITH CLOVE AND BLACK PEPPER

Steps:

• In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until melted and smooth. Whisk in cream, milk, Scotch, vanilla and salt. Bring mixture to a simmer, stirring often.
• In a large bowl, whisk the yolks. Whisking constantly, pour in the hot cream mixture in a steady stream until incorporated. Whisk in the clove and pepper; let steep 20 minutes, until cool. Strain the mixture through a fine-mesh sieve.
• Heat the oven to 325 degrees. Divide the custard among eight 6-ounce ramekins. Transfer ramekins to a baking dish that fits them fairly snugly. Fill the dish with hot water halfway up the sides of the ramekins. Cover with foil and prick foil with a fork. Bake until the custards are set but jiggle slightly when nudged, 35 to 50 minutes.
• Cool to room temperature, then wrap with plastic and chill until firm. Serve with a dollop of crème fraîche.

BUTTERSCOTCH BROWNIES (LOW-FAT BUT YOU'D NEVER KNOW IT)

Steps:

• Grease an 8x8 inch baking pan. Preheat the oven to 350.
• In a bowl, beat the egg well. Add the sugar and vanilla and mix well.
• Sift the flour with the salt and baking soda,then stir into the egg mixture.
• Stir in the nuts.
• Spread the batter in the prepared pan and bake for about 20 minutes.
• Cut into 16 squares while still warm.
• Cool, then remove from pan.

LOW-FAT VANILLA CUSTARD SAUCE

Steps:

• Pour milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk sugar and cornstarch in medium bowl until no lumps remain. Add egg; whisk until well blended. Gradually whisk hot milk mixture into egg mixture. Return to same saucepan; whisk over medium heat until sauce thickens and boils, about 5 minutes. Pour into another medium bowl. Chill until cold, stirring occasionally, about 4 hours. (Can be made 2 days ahead. Cover and keep chilled. Before serving, remove vanilla bean and whisk to loosen.)

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.)

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 BUDINO

Steps:

• Combine brown sugar, salt, and water in a deep, heavy-bottomed saucepan and place over medium-high heat. Bring to a boil; cook until the caramel is very dark, and bubbles appear, 7 to 10 minutes. Immediately turn off heat.
• Carefully whisk in 2 tablespoons butter; pour in heavy cream and continue to stir. Be careful, as the mixture may boil up in the pan. Stir over medium-low heat until sugar dissolves. Whisk in milk.
• Whisk whole egg, egg yolks, and 2 tablespoons plus 1 teaspoon cornstarch together in a mixing bowl. Slowly whisk in 1 cup of the hot cream mixture to temper the egg mixture. Whisk the egg mixture into the saucepan and increase heat to medium-high. Bring to a simmer, and cook, whisking, until the mixture thickens, about 2 minutes.
• Remove from heat and pour into a fine-mesh strainer set over a bowl to remove any lumps. Whisk in rum.
• Pour into serving glasses. Let cool to room temperature, about 20 minutes, before wrapping in plastic wrap and refrigerating until thoroughly chilled, 3 to 4 hours.

LOW FAT BUTTERSCOTCH CUSTARD

Steps:

• Stir brown sugar and golden syrup together in a small saucepan over a low heat until blended. Add 1 cup milk and heat until hot but not boiling.
• Blend remaining milk, egg and cornflour. Add to hot mixture, stirring constantly until thick and smooth.
• Add vanilla.
• Microwave: In a micro safe dish, heat sugar and golden syrup together on HIGH for 1 minute. Blend remaining ingredients, add to sugar, stirring well. Cook on HIGH for 4-5 minutes, until boiling and thickened, stirring once or twice.