You use to be able to find butterscotch all over town, a true American classic to be sure, and so easy to make!! Now as butterscotch is making a comeback it’s like vintage clothing what once was chic, is chic once again.
Butterscotch is basically an extension of a caramel, with the addiction of cream, vanilla, and eggs to make a pudding that’s it and your home free! Having said that know this, when the pudding is done make sure to cool them to room temperature then chill at least 3 hours longer in a refrigerator to assure best results. Also the measurements may very, as a sauce you really need more butter for the sugar to melt in, at any rate this is a basic recipe from which you can add you’re own special touch, typically it is served with whipped cream, it's also great prepared with either a little rum and coconut flakes or with banana.
Back in the kitchen we use to use butterscotch in several ways and in several dishes for our catering and for the café. This much I can tell you, when ever somebody would make a pudding out of it I was always the first to offer my sampling services, besides I was the boss so it’s not like they could say no. In closing let me simply add this, butterscotch is among my favorite American desserts of all time!
Butterscotch is basically an extension of a caramel, with the addiction of cream, vanilla, and eggs to make a pudding that’s it and your home free! Having said that know this, when the pudding is done make sure to cool them to room temperature then chill at least 3 hours longer in a refrigerator to assure best results. Also the measurements may very, as a sauce you really need more butter for the sugar to melt in, at any rate this is a basic recipe from which you can add you’re own special touch, typically it is served with whipped cream, it's also great prepared with either a little rum and coconut flakes or with banana.
Back in the kitchen we use to use butterscotch in several ways and in several dishes for our catering and for the café. This much I can tell you, when ever somebody would make a pudding out of it I was always the first to offer my sampling services, besides I was the boss so it’s not like they could say no. In closing let me simply add this, butterscotch is among my favorite American desserts of all time!
Shopping list
Unsalted butter
Brown sugar
Heavy cream
Old fashioned or whole milk
Eggs
Vanilla
My Mad Method
Melt 2 TBSP high fat, unsalted butter
When the butter just starts to take on color add 3-4 dl dark brown sugar, mix well to fully incorporate butter, however the sugar does not need to be completely melted
Add 3 dl heavy cream, and 2 dl whole or old fashioned milk, stir on low to medium heat to melt sugar
When sugar has melted and very tiny bubbles start to form around the rim of the pan remove from heat
Meanwhile whisk together 4 egg yokes, slowly start to add the butterscotch a little at a time to temper the eggs and keep them from becoming scrambled, add vanilla.
Pore it through a strainer to catch any egg that may have been affected and scrambled. Using a pitcher as I am here or a ladle pore the batter into 2.5 dl ramekins
Place the ramekins in a baking dish and fill it half way up the side of the ramekin, bake for 45 minutes to 1 hour in a 150c preheated oven.
When ready if shaken the puddings will have the consistency of jello, chill well, then garish as desired. Ready to serve!!
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