Butterscotch Pudding Pancakes Recipes

BUTTERSCOTCH PUDDING

Steps:

• Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine dark-brown sugar, cornstarch, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
• Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
• Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
• Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.

BUTTERSCOTCH PUDDING

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.

BUTTERSCOTCH PUDDING

Steps:

• Preheat the oven to 300*F,.
• Place the egg yolks in a large bowl and whisk gently until smooth.
• Set aside.
• Heat the brownsugar, milk and cream in a saucepan until the sugar starts to dissolve, then heat to the scalding point (do not boil).
• REmove from heat; cover to keep warm.
• In a small saucepan, combine the granulated sugar with 1/4 cup water and bring to a boil.
• If the sugar starts to spatter, use a pastry brush dipped in water to wash down the sides of the pan.
• As soon as the sugar turns amber, carefully add 1/4 cup of the hot cream mixture, whisking until combined.
• Whisk in 2 more cups of the cream mixture, then add the rest.
• pour the caramel cream into the yolks in a thin stream, whisking the mixture constantly.
• Strain through a seive into a bowl, add the salt and vanilla, and place the bowl in an ice bath, stirring to cool.
• Skim any foam from the surface and pour the caramel cream into six 5 ounce ramekins, leaving 1/2 inch at the top of each.
• Place the ramekins in a shallow roasting pan and fill the pan with hot water to come halfway up their sides.
• Cover with foil.
• Bake for 1 1/4 hours, or until the puddings are set, (when one is shaken, the center should look a little loose. The cooking time will vary on the temperature of the hot water added to the roasting pan).
• Remove from the oven; allow to cool in the hot water.
• Cover each ramekin with plastic wrap and refrigerate for 3 hours or overnight.