No Bake Butterscotch Custards Recipes
NO-BAKE BUTTERSCOTCH CUSTARDS
Based on a traditional British pudding called posset, these ultrasilky custards set without the need for cornstarch, eggs or gelatin. (The acidity in the crème fraîche and brown sugar helps do that instead.) A dash of molasses is stirred in for complexity and to accentuate the bitterness of the brown sugar. But for a sweeter and more traditionally butterscotch flavor, you can leave it out.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine cream, crème fraîche, brown sugar and salt over medium-high heat. Bring to a simmer, stirring frequently to dissolve sugar.
- Cook at a vigorous simmer until mixture thickens slightly, 5 to 7 minutes.
- Remove from heat and stir in molasses and vanilla. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
- Stir mixture, then strain through a fine-mesh strainer into a measuring cup with a spout. Pour mixture into ramekins or individual serving bowls.
- Refrigerate, uncovered, until set, at least 3 hours and up to 3 days. Serve with whipped cream and berries, if you like.
BUTTERSCOTCH COOKIES (NO BAKE)
These are easy to make and can be made with other chips besides butterscotch. They can be frozen for later use as well.
Provided by mmlwjr
Categories Frozen Desserts
Time 15m
Yield 32 cookies, 32 serving(s)
Number Of Ingredients 5
Steps:
- Put margarine, evaporated milk, and sugar in a pot.
- Heat and stir until boiling.
- Boil 1 minute, stirring constantly.
- Remove from heat.
- Add butterscotch chips, stir well.
- Add oatmeal and stir again.
- Cool silghtly until mixture can be handled.
- Drop onto greased cookie sheets.
- Chill until firm.
- Can be frozen for future use.
Nutrition Facts : Calories 123, Fat 4, SaturatedFat 1.9, Cholesterol 1.5, Sodium 27.6, Carbohydrate 20.3, Fiber 1, Sugar 13, Protein 1.8
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