Butterscotchhoneycombselfsaucingpudding Recipes

Steps:

• Add the butter, brown sugar, granulated sugar, maple syrup and salt to a medium saucepot. Turn the heat to medium-high and allow the sugar to caramelize until it becomes deep amber and begin to smoke slightly, about 8 minutes. Add the heavy cream and milk and stir until the caramel melts back down (it will firm up when the milk goes in). Reduce the heat to medium.
• Whisk together the cornstarch, eggs and egg yolks in a medium bowl. Add a cup of the caramel to the eggs, mixing vigorously until combined, then add the egg mixture to the caramel and stir to temper. Mix constantly until it starts to bubble and thicken, about 2 minutes. Remove from the heat and add the vanilla, cinnamon and nutmeg; stir to combine. Pour the pudding into 4 serving cups and cover with plastic wrap. Refrigerate until the pudding is cool and set, 4 hours or up to overnight.
• Dollop each serving with whipped cream and sprinkle with a pinch of flaky salt. Enjoy!

Steps:

• For the crumb base: Throw the cookies and melted butter into a food processor and pulverize. Spoon some into the bottom of the serving glasses and set aside.
• For the pudding: Combine the sugar, cornstarch and salt in a medium saucepan. Stir or whisk together. Pour in the milk and egg yolks and whisk together. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes (maybe less, maybe more; just watch it!). The second it starts to bubble and thicken (note: it should be thick like pudding!), remove it from the heat. Add the butter and stir until everything is beautifully combined.
• Pour the pudding into the glasses on top of the crumb base. Serve warm or chill in the fridge for 2 hours. Top with chopped toffee candy bar.

Steps:

• In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. You'll smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.
• Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract. Pour into 6 to 8 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled.

Steps:

• Cream butter & sugar until light and fluffy. Gently fold in flour alternately with milk until smooth.Stir in crunchie pieces.
• Spoon mixture into greased 1 cup moulds until 3/4 full and arrange on a baking tray.
• Prepare Sauce: Place butter, water & sugar into a saucepan and stir over low heat until sugar has dissolved. Bring to the boil.
• Reduce heat & simmer gently until golden, remove from heat.
• Carefully blend in extra water and stir over low heat until smooth then set aside to cool slightly.
• Spoon sauce evenly over puddings and bake at 180.C for 35-40 mins or until cooked.

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.

Steps:

• Put the condensed milk in a saucepan, stir on medium heat for about ten minutes, it should slightly thicken and turn a light golden brown, take off the heat.
• Stir in the butter until melted, then add the milk and the vanilla essence.
• Let it cool until it is warm.
• Preheat oven to 350 degrees F.
• Sift the flour in a bowl, combine with the hazelnuts.
• When the milk mixture is cool enough, blend it with the flour/hazelnut mix, I use a whisk to get it as lump free as possible.
• Pour this in a greased, 8-cup capacity not too shallow dish, sift over the brown sugar, for the last bits and lumps I use a small ladle/spoon to push the sugar through, remove any sugar on the rim.
• Carefully pour the boiling water evenly over the pudding, put on a foil lined baking tray and bake for approx 35 minutes or until firm.
• Let it stand for 5 to 10 minutes before you serve it, looks pretty dusted with icing sugar.

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.

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.

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.

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.

Steps:

• In a saucepan heat cream over moderately low heat until warm. While cream is heating, in a 3-quart heavy saucepan melt butter over moderate heat and stir in brown sugar. Cook sugar mixture, stirring occasionally, until mixture is bubbling all over and appears smooth, about 5 minutes. Carefully add warm cream (mixture will bubble and steam) and cook over moderately low heat, stirring, until sugar mixture is dissolved, about 1 minute. Remove pan from heat.
• In a large metal bowl or top of a double boiler whisk together milk, yolks, cornstarch, and salt. Add warm butterscotch mixture in a slow stream, whisking constantly, and set bowl or top of double boiler over a saucepan of simmering water. Cook pudding, whisking constantly, 10 minutes, or until it begins to thicken. Cover bowl or top of double boiler and cook pudding, whisking occasionally, 10 minutes more.
• Remove bowl or top of double boiler from pan and cool pudding 5 minutes, whisking occasionally. Divide hot pudding among six 1-cup ramekins or other heatproof dishes. Chill puddings, covered (if you don't want skins to form) or uncovered (if you do want skins to form), until cold, at least 3 hours, and up to 2 days. Serve puddings topped with whipped cream.

Steps:

• In a large saucepan, combine butter, both sugars, water, corn syrup, lemon juice and salt. Bring to a boil over medium heat, stirring occasionally until sugar is dissolved and butter is melted. Bring to a full rolling boil and cook, stirring occasionally, for 5 minutes (caramel will be about 240F). Immediately reduce to medium-low, until caramel develops a steady stream of lazy bubbles. Cook, stirring frequently, until mixture is color of dark peanut butter, smells ever-so-slightly burnt and registers 300F, 12-16 minutes more.
• Remove from heat and carefully add 1/4 c cream (it will bubble and steam), swirling to incorporate. When bubbles subside, whisk vigorously, scraping into corners, until completely smooth, at least 30 seconds. Over medium heat, whisk in remaining cream until smooth. Whisk in 2 c milk until smooth, remembering to scrape into the corners of the pan to collect any remaining caramel.
• In microwave, bring remaining 1/4 c milk to a simmer, 30-45 seconds. Whisk egg yolks and cornstarch together in a large heat-safe bowl until smooth. Gradually whisk in hot milk until smooth; set aside at room temperature.
• Return saucepan to medium-high heat and bring back to a full rolling boil, whisking frequently. When bubbles begin to climb sides of pan, immediately dump entire pan into bowl with yolk mixture (do not add slowly). Whisk vigorously and thoroughly for 10-15 seconds. Add vanilla and rum and whisk to combine. Spray a disc of parchment paper cut to fit the bowl with non-stick spray and press onto surface of pudding. Refrigerate until cold and set, 3 hours or more. Whisk until smooth before serving.

Steps:

• Pre-heat cooker for 20 minutes on high.
• Lightly grease a 6 cup capacity casserole dish or pudding basin.
• Sift flour and sugar into a mixing bowl.
• Combine melted butter and milk and add to the dry ingredients. Stir until the mixture is well blended. Spoon into the casserole dish.
• Mix together the ingredients for the sauce and stir until the butter is melted. Pour gently over the pudding mixture.
• Place the casserole dish on a trivet in the cooker. Do not cover the dish or put water around it.
• Cover the cooker with lid and cook for 2 1/2 to 3 hours.
• You may want to keep an eye on the pudding after the first hour and a half, especially if your cooker runs hot like mine. When I first made this pudding I overcooked it. While it still turned out fine, there wasn't as much sauce as I would have liked. If the pudding cooks faster than the recommended time, it still turns out okay if the cooker is turned on to the 'keep warm' setting until you're ready to serve.