Butterscotch Amarula Cream Recipes

Steps:

• Fill a tall glass with ice.
• Pour Amarula Cream Liqueur, Butterscotch Schnapps, and skim milk over ice, stir and ENJOY.

Steps:

• In a small saucepan, stir together the brown sugar, milk, corn syrup and butter. Warm over low heat until smooth and butter is melted. Do not boil.

Steps:

• Pour the hot chocolate, hot black coffee and Butterscotch Schnapps into a latte style coffee glass.
• Add the Amarula Cream to the top and stir gently.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
• In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat.
• Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture, whisking constantly, to temper the yolks. Pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly, until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust.
• In a large glass or metal mixing bowl, beat egg whites, cream of tartar, and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely.
• Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.

Steps:

• Preheat the oven to 180C/gas 4.
• Butter a baking dish thoroughly.
• To make the pudding; beat together the sugar and butter until smooth, light and fluffy, then add the egg and the jam beating until pale.
• Sift together the flour, salt and bicarbonate of soda
• Mix together the milk, vinegar and vanilla extract.
• Fold the dry ingredients into the egg mixture. Then add the milk mixture a little at a time and stir together.
• Pour into the buttered baking dish and cover lightly with buttered foil.
• Bake for approx 35-45 minutes until firm.
• To make the sauce; combine the evaporated milk, butter, demerara sugar and hot water in a pan. Heat, stirring continuously until the butter melts and the sugar has dissolved.
• To make the Amarula cream; lightly whisk the whipping cream and then add the Amarula cream liqueur.
• To serve; pour the sauce over the hot pudding and serve with the Amarula cream.

Steps:

• Using 6-8 Champagne flutes make the following:.
• Mix together the gelatin and castor sugar and place to one side.
• Heat the cream and Amarula gently, do not boil, remove from the stove and stir in the gelatin mixture, keep stirring until the gelatin has dissolved, add the chocolate and stir till melted.
• Pour the mixture into a jug and pour into the glasses.
• Place the glasses into the fridge to set.
• Now make the top layer.
• Using the toplayer ingredients, mix together the gelatin and castor sugar and place to one side.
• Heat the cream and Amarula gently, do not boil, remove from the stove and stir in the gelatin mixture, keep stirring until the gelatin has dissolved, and stir in the honey and nuts.
• Pour the mixture into a jug and gently pour over the chocolate base, return to the fridge and set till needed.
• Remove about 5 minutes before serving top with garnish and serve.
• To garnish: Caramelised orange peel and almonds, shavings of dark chocolate or even chopped preserved ginger and nuts.