Sunday, October 24, 2010

Butterscotch pots

Butterscotch pots / Pudinzinhos de butterscotch

You almost got another panna cotta here today. :)

I think of panna cotta every time I need to use up heavy cream before it goes bad – what changed my mind this time, you might ask? The poor lonely egg yolks left from the buttercream on my MIL’s birthday cake. :D

These pots are delicious but also very, very rich – small cups are the way to go here.

Butterscotch pots
from Sticky, Chewy, Messy, Gooey

6 tablespoons (84g) unsalted butter
1 ½ cups (262g) dark brown sugar, packed
3 ½ cups (840ml) heavy cream
¾ teaspoon salt
1 tablespoon vanilla extract
1 tablespoon Scotch whisky or Irish whiskey
9 large egg yolks
sweetened whipped cream, to serve (optional)

Preheat the oven to 325°F/160°C.
In a large, heavy-bottomed saucepan, combine the butter and brown sugar and melt together over medium heat and bring to a boil. Boil for 1 minute and then stir in ½ cup of the cream. Stir until the mixture is smooth and combined. Remove from the heat and stir in the remaining 3 cups of cream, the salt, vanilla and whiskey.
In a large bowl, whisk the egg yolks until smooth. Gradually whisk in the cream until smooth – whisk continuously to avoid cooking the yolks. Strain the custard through a fine sieve into a large container with a pouring spout. Divide the custard among 8 ovenproof ramekins/cups.
Place the ramekins in a large roasting pan. Place the roasting pan in the oven and pour boiling water into the pan until it reaches halfway up the sides of the ramekins. Cover the roasting pan with foil and pierce it in several places to allow steam to escape.
Bake the custards just until set around the edges and still slightly wobbly in the center, 45-60 minutes. Remove the custards from the oven and then from the water bath; set aside to cool completely then refrigerate, covered with plastic wrap, until well chilled, at least 4 hours for up to overnight. Top the custards with a dollop of whipped cream, if desired, and serve (I dusted the cream with a little cocoa powder).

Serves 8 - I made 1/3 of the recipe above and used 200ml capacity cups

21 comments:

Snooky doodle said...

oh these must be out of the world good :)

culinography said...

It's wrong that I'd like one of these for breakfast, right? YUM.

Deeba PAB said...

Oooooh now this is what I call wicked! Small servings but GOOD!

JehanP said...

This sounds rich and delicious, you can never go wrong with heavy cream and the addition of liquor!

Bakeolicious said...

Your butterscotch pots look divine!

I’d love for you to submit one of your beautiful photos, and a link to your post, to my new food photo gallery showcasing beautiful baking and desserts.

Katie said...

Looks divine and perfect for this time of year. Particurly warming with the whisky!!

Priya said...

Looks absolutely delicious and yummy..

Chocolate Shavings said...

Those look beautiful and I LOVE that cookbook!

Abby said...

I'm always looking ideas to use up cream, too (other than plopping it into my coffee!)

The Urban Baker said...

butterscotch reminds me of m childhood. these look delicious, patricia! love the photo, too!

Patricia Scarpin said...

Natalie, thank you!

Michelle, not wrong at all, sweetie. ;)
xx

Deeba, thank you, darling! Very good, indeed. ;)

Jehan, thank you for stopping by!

Bakeolicious, thank you! I'll check your gallery out.

Katie, thank you! I find it perfect for the fall.

Priya, thank you!

Jen, thank you! I have got to use that cookbook more often.

Abby, hahah, I can totally relate. ;)

Susan, thank you, sweetie! It was my first time trying butterscotch pudding, but I can say I'm a convert. :D
xoxo

Heathercicle said...

I made these last night but I have two questions (I haven't yet tasted them). First, I think the tops of mine look weird (wrinkly?). I can't tell what yours look like so I can't compare. This feels silly but can you describe it? Last, what is the goal in straining the custard? I completely forgot this step and after long thought, I figured it probably wasn't all that important but maybe that's why mine look funny.

Heathercicle said...

Ok, update on my comment. I ate one and it was absolutely divine! The taste was amazing.. That being said, the consistency is off. It was almost like a mousse with lumps. :( Maybe I found the answer to my second question but I'd still like input or suggestions, please! :)

Patty said...

YUM! These sound and look divine - and I adore pussy willows - so pretty. :)

Lindsay Jewell said...

<3 butterscotch. These look so, so good.

Patricia Scarpin said...

Hey, Heather!
I'm glad to hear you liked the flavor - as for straining, it removes the particles of yolks, which can make the mixture smell eggy... As for the texture, I think you overbaked them, or the temperature in the oven was too high - each oven is different, so given times in recipes are just a guide, you should check the recipe in the oven always before the given time in the recipe. I hope it helps!

Patty, I did not know they were called pussy pillows! :D
Thank you, sweetie!
xx

Lindsay, I love it too! Thank you!

Karen said...

Patricia, this looks amazing! I'm a huge fan of creamy desserts, so this is going on my list. :-)

Xiaolu @ 6 Bittersweets said...

So pretty and a good idea to use up leftover yolks. All the recipes I make seem to call for egg whites and I've been freezing up egg yolks. I have 7 so far so almost enough for this recipe 8).

Patricia Scarpin said...

Karen, thank you! I'm a completely sucker for all things creamy, too. :D

Xiaolu, thank you, sweetie! I have to opposite problem - since I make a lot of custard-based ice creams, I have tons of whites in my freezer... I never knew yolks could be frozen as well! :D

Heathercicle said...

Thanks, Patricia! I'm going to have to try making this again. :)

Pille said...

The amount of egg yolks scares me a little, but the pots look utterly delicious....

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