×

Order Now

Donal MIM Website Cover Banner

Meals In Minutes!

Change the way you cook dinner with my new cookbook Meals In Minutes!
We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
×

desserts-baking

Butterscotch Pudding with Salted Caramel Sauce

If you were a fan of Angel Delight back in the day then you'll definitely be a fan on these - my sophisticated, adult version of the beloved childhood dessert.

30 6
Butterscotch Pudding with Salted Caramel Sauce | DonalSkehan.com, If you were a fan of Angel Delight back in the day then you'll definitely be a fan on these - my sophisticated, adult version of the beloved childhood dessert.

desserts-baking

Butterscotch Pudding with Salted Caramel Sauce

If you were a fan of Angel Delight back in the day then you'll definitely be a fan on these - my sophisticated, adult version of the beloved childhood dessert.

Friday, April 22, 2016
US / METRIC

For the pudding:

4 tbsp soft unsalted butter

150g dark brown sugar

225ml cream

2 tbsp cornflour

½ tsp salt

375ml milk

3 large free-range egg yolks

1 tsp vanilla extract

250g crème fraiche

For the salted caramel sauce:

100g butter

150g soft dark brown sugar

3 tbsp golden syrup

150ml double cream

1 tsp vanilla extract

Pinch of sea salt

For the pudding:

4 tbsp soft unsalted butter

3/4 cup dark brown sugar

1 cup cream

2 tbsp cornflour

½ tsp salt

1 1/2 cups milk

3 large free-range egg yolks

1 tsp vanilla extract

1 cup crème fraiche

For the salted caramel sauce:

1 stick butter

3/4 cup soft dark brown sugar

3 tbsp golden syrup

2/3 cup double cream

1 tsp vanilla extract

Pinch of sea salt

Medium heavy-based saucepan

Bowl

Sieve

 

30 mins + chill time
Serves 6

This recipe is perfect for a dinner party as it can all be made ahead of time and popped in the fridge until you’re ready to serve – my kind of dessert!

Melt the butter in a medium heavy-based saucepan. Add the brown sugar and cook for 2-3 minutes, stirring occasionally, until the sugar has dissolved. Add the cream and bring to a simmer, stirring until you have a nice thick butterscotch sauce.
Meanwhile, place the cornflour in a bowl with the salt and slake with a couple of tablespoons of the milk until smooth, then whisk into the rest of the milk in a large bowl. Whisk in the egg yolks with the vanilla extract and then gradually add the hot butterscotch sauce, whisking constantly.
Wipe out the saucepan. Strain the mixture back through a fine-mesh sieve back into the saucepan and cook over a medium heat for 5-6 minutes, stirring regularly, until the butterscotch custard starts to thicken.
Remove from the heat. Pour into pretty glasses or ramekins and chill for at least an hour or up to 3 days.
To make the caramel sauce, place the butter, sugar, and golden syrup into a saucepan and bring to a gentle boil simmer until the sugar has dissolved. Add the cream, vanilla and salt and whisk together; simmer for 3 minutes until the sauce is thick and sticky.
Use right away or transfer to a jar and refrigerate when cool to use as needed. The sauce will keep for up to 7 days refrigerated.
To serve, drizzle the puddings with caramel sauce and top with a dollop of crème fraiche and a final drizzle of sauce.
30 mins + chill time
Serves 6

Ingredients
US / METRIC

For the pudding:

4 tbsp soft unsalted butter

150g dark brown sugar

225ml cream

2 tbsp cornflour

½ tsp salt

375ml milk

3 large free-range egg yolks

1 tsp vanilla extract

250g crème fraiche

For the salted caramel sauce:

100g butter

150g soft dark brown sugar

3 tbsp golden syrup

150ml double cream

1 tsp vanilla extract

Pinch of sea salt

For the pudding:

4 tbsp soft unsalted butter

3/4 cup dark brown sugar

1 cup cream

2 tbsp cornflour

½ tsp salt

1 1/2 cups milk

3 large free-range egg yolks

1 tsp vanilla extract

1 cup crème fraiche

For the salted caramel sauce:

1 stick butter

3/4 cup soft dark brown sugar

3 tbsp golden syrup

2/3 cup double cream

1 tsp vanilla extract

Pinch of sea salt

You'll Need

Medium heavy-based saucepan

Bowl

Sieve

 

You might be interested in...

recipes

Apple Cakes with Salted Caramel Sauce

Apple Cakes with Salted Caramel Sauce
recipes

Chocolate Chip Banana Bread Puds with Salted Caramel Sauce

Chocolate Chip Banana Bread Puds with Salted Caramel Sauce
recipes

Salted Caramel Banoffee Éclairs

Salted Caramel Banoffee Éclairs
recipes

Salted Caramel Chocolate Tart

Salted Caramel Chocolate Tart
  • Fatema Hussaini

    hi i hope the best for you . If I did not have crème fraiche what is the alternative

  • Therese

    Hi, could you tell me what weight is 4 tablespoons of unsalted butter ‘cos I’m unsure of my measurements.

    • It’s about 225g. There are loads of conversion sites online if you ever need to convert anything again. :)

  • corn four works perfect here. keep an eye out as corn starch is different depending on where you are in the world.