BUTTERSCOTCH PUDDING WITH MAPLE WHIPPED CREAM
Homemade butterscotch pudding is given a fall makeover, thanks to a topping of whipped cream made with real maple syrup. For an added punch add at taste of whiskey to the pudding.
Provided by Bree Hester
Categories Dessert
Time 3h30m
Yield 4
Number Of Ingredients 12
Steps:
- In 2-quart saucepan, heat butter, brown sugar, 1/4 cup maple syrup and the salt to boiling, stirring frequently. Remove from heat; set aside.
- In small bowl, stir cornstarch into 1/4 cup of the milk until dissolved. Add egg yolks; beat with whisk until blended.
- Into saucepan with brown sugar mixture, pour remaining 2 3/4 cups milk and the cornstarch mixture. Heat to boiling over medium heat, beating constantly. When pudding comes to a rolling boil, remove from heat. Pour pudding through strainer into large bowl. Stir in whiskey and vanilla. Cover with plastic wrap touching surface of pudding. Refrigerate at least 3 hours.
- In chilled medium bowl, beat whipping cream and 2 tablespoons maple syrup with electric mixer on high speed until stiff peaks form. Store in refrigerator until serving time.
- To serve, divide pudding into individual dessert bowls. Top each with maple whipped cream and maple flakes.
Nutrition Facts : ServingSize 1 Serving
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.
MAPLE-WALNUT PUDDINGS
Top this fall-flavored pudding with crunchy walnuts and maple syrup.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 3h30m
Number Of Ingredients 7
Steps:
- In a medium saucepan (off heat), whisk egg yolks with cornstarch and salt until smooth. Gradually whisk in milk, then pure maple syrup.
- While whisking, bring to a boil over medium heat; boil 1 minute. Off heat, stir in unsalted butter.
- Transfer to a medium bowl (strain, if lumpy). Press plastic wrap on surface of pudding; refrigerate at least 3 hours.
- Spoon into dishes; drizzle with more maple syrup or Maple-Walnut Sauce.
MAPLE WALNUT PUDDING CAKE
Make and share this Maple Walnut Pudding Cake recipe from Food.com.
Provided by Karen From Colorado
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Butter a 2 quart casserole dish.
- Mix all ingredients together except walnuts and hot water.
- Pour mixture into the prepared casserole dish.
- Sprinkle walnuts on top.
- Pour hot water over all.
- Bake for 35 minutes or until a cake tester or tooth pick inserted in the center of the upper part (the cake part of the pudding) comes out clean.
Nutrition Facts : Calories 302.1, Fat 16.9, SaturatedFat 3.4, Cholesterol 70.8, Sodium 152.4, Carbohydrate 35.9, Fiber 1.5, Sugar 24.6, Protein 5.1
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