Creamy Butterscotch Pudding Anne Of Green Gables 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:

• 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.

Steps:

• For the chocolate ganache: Bring the heavy cream to a simmer in a small saucepan over medium-high heat. Remove from the heat and stir in the bittersweet chocolate chips until they melt and the mixture thickens. Line up 4 dessert ramekins and divide the ganache evenly among them. Set aside.
• For the butterscotch pudding: Whisk together the brown sugar, cornstarch and salt in a large saucepan over medium-high heat. Slowly whisk in the cream, milk and egg yolks, bring to a boil, and stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and stir in the butter and vanilla extract. Pour on top of the chocolate ganache in the dessert ramekins. Refrigerate for at least 1 hour. Serve chilled.

Steps:

• Equipment You Will Need:.
• 1 quart bowl or pudding mould.
• extra sugar for sprinkling.
• knife for chopping.
• cutting board.
• extra flour for sprinkling.
• large mixing bowl.
• measuring cups.
• measuring spoons.
• pastry blender.
• wooden spoon.
• small saucepan.
• small bowl.
• large pot with lid.
• aluminum foil.
• string.
• *canning rack.
• toothpicks.
• oven mitts.
• * You can use a mason-jar ring or a hollowed out tuna fish can.
• Directions:.
• Grease the inside of the pudding mould or bowl, then sprinkle it with a bit of extra sugar. Shake the mould until the inside surface is covered with sugar.
• Chop the raisins and currants with the knife. Sprinkle them with a little of the extra flour and set them aside.
• Measure out the flour, sugar, bread crumbs, baking powder, salt, cinnamon and nutmeg into the large bowl. Mix with the wooden spoon.
• With the pastry blender, cut in the butter until the mixture looks like course bread crumbs.
• Add the chopped raisins, currants, and walnuts to the flour mixture. Mix with the wooden spoon.
• Pour 1/2 cup milk into the small saucepan and place it over low heat. When tiny bubbles form around the edge of the pot, the milk is ready.
• Break the egg into the small bowl. Then add it to the fruit and flour mixture. Add the hot milk and molasses. With the wooden spoon mix everything well.
• Spoon the mixture into the pudding mould or bowl. Make a cover for the mould with 2 layers of aluminum foil and butter the side of the foil next to the pudding. Tie string around the foil cover to keep it tight.
• Set the canning rack in the large pot. Set the covered pudding on top. Carefully pour some boiling water down the side of the large pot until it comes half way up the pudding mould.
• Set the large pot over high heat until the water boils. Turn the heat down to medium low and put the lid on. (If needed, add more water during the cooking.).
• Steam the pudding for 3 hours. Insert a clean toothpick into the centre of the pudding (right through the foil). If it comes out clean, the pudding is done. If pudding clings to the toothpick, check again in 15 minutes.
• When the pudding is done, use oven mitts to remove it from the large pot. Remove the foil and let the pudding stand for 10 minutes.
• Turn the pudding upside-down onto a warm platter. Serve it with Caramel Pudding Sauce.

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.