Food & Drink Boozy Butterscotch Custard Recipe

Try our decadent custard this Christmas Day to be served with our Apple and Calvados Christmas Pudding!

© Alex Luck - Hearst Owned Boozy Butterscotch Custard : If you’ve made our Calvados Christmas Pudding you should already have a bottle of this apple brandy to hand, but if not, regular brandy – or even an orange liqueur, such as Cointreau – would be delicious here.

Yields: 8 servings

Prep Time: 10 mins

Process Time: 10 mins

Total Time: 20 mins

Calories per Serving: 193

Ingredients

• 2 tbsp.

  cornflour

• 300 mL

  milk

• 50 g

  butter

• 125 g

  dark brown muscovado sugar

• 1 tsp.

  vanilla bean paste

• 75 mL

  double cream

• 2

  -3tbsp calvados or brandy

  Sweet or savory flans, our easy recipes

  © David Hahn / Bauer Syndication / Oredia Sweet or savory flans, our easy recipes Soft and tender, we also like them because they are ready in a jiffy and easy to decline. Fruits or vegetables are there in beauty, and in speed! The flan is really one of the bases of pastry. Better yet, the custard custard often takes us back to childhood, a delicacy enjoyed after school or on vacation.

  This butterscotch ice cream is sweet and salty with a slight boozy kick. Note: A smooth Irish whiskey like Jameson is best for intensifying the flavor of the butterscotch . Cook mixture on medium heat, whisking frequently, until a custard forms on the back of a spoon but a swiped finger leaves a

  Butterscotch Custard . Ingredients: 1/2 tsp of Salt 1 cup of Whipping Cream 1 tsp of Vanilla Today I am Making something keto friendly. Butterscotch Custard . Ingredients: 1/2 tsp of Salt 1 Old English Butterscotch Recipe 1934 - Продолжительность: 10:26 The Vintage Kitchen 354 369 просмотров.

Directions

1. Put cornflour in a small bowl and whisk in 2tbsp of the milk; set aside.
2. Heat butter and sugar in a medium pan over low heat, whisking occasionally, until smooth and bubbling. Gradually add the milk (carefully – it will splutter), whisking, until combined. Whisk in the cornflour mixture, increase heat to medium and bring to the boil, whisking constantly, until the sauce thickens.
3. Remove from heat; stir in vanilla, cream and calvados/brandy to taste. Serve hot or warm with the pudding.

Get ahead:

Make up to 3 days ahead; cool, cover and chill. To serve, reheat gently.

Per serving:

• Calories: 193
• Protein: 2g
• Total fat: 11g
• Saturates: 7g
• Carbs:20g
• Total sugars: 17g
• Fibre: 0g