BUTTERSCOTCH & HAZELNUT CREAM
Make and share this Butterscotch & Hazelnut Cream recipe from Food.com.
Provided by Sonya01
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Place the cream, Baileys, Frangelico, butterscotch schnapps and ice cubes in the jug of a blender and blend until smooth.
- Pour among serving glasses. Dust with cocoa powder.
Nutrition Facts : Calories 218.7, Fat 23.4, SaturatedFat 14.6, Cholesterol 86.8, Sodium 24.7, Carbohydrate 1.8, Sugar 0.1, Protein 1.3
BUTTERSCOTCH SAUCE II
The best butterscotch sauce in the world. Best served over ice cream in a puffed pastry shell!
Provided by JRUFF34
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- In a small saucepan, stir together the brown sugar, milk, corn syrup and butter. Warm over low heat until smooth and butter is melted. Do not boil.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 41.7 g, Cholesterol 16.1 mg, Fat 6 g, Protein 0.4 g, SaturatedFat 3.8 g, Sodium 59.6 mg, Sugar 37.9 g
HAZELNUT POTS DE CREME
White chocolate and toasted ground hazelnuts make a heavenly combination in this rich, silky custard. Guests are sure to rave about the elegant individual treats served in ramekins. -Elise Lalor, Issaquah, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. In a small saucepan, heat cream, hazelnuts and chocolate until bubbles form around sides of pan and chocolate is melted, stirring occasionally., In a small bowl, whisk egg yolks and sugar. Remove cream mixture from heat; stir a small amount of hot cream mixture into egg mixture. Return all to the pan, stirring constantly. Stir in liqueur if desired. Strain, discarding hazelnuts., Transfer to six 6-oz. ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate at least 2 hours. Garnish servings with chocolate curls.
Nutrition Facts : Calories 555 calories, Fat 48g fat (24g saturated fat), Cholesterol 318mg cholesterol, Sodium 58mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 1g fiber), Protein 7g protein.
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HAZELNUT BUTTERCREAM RECIPE - TOM DOUGLAS - FOOD & WINE
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5/5 Total Time 30 mins
- In a blender or food processor, pulse the sugar until powdery. Transfer the sugar to a medium heatproof bowl and whisk in the egg whites and salt. Set the bowl over a saucepan of simmering water and whisk gently until the sugar is completely dissolved, 5 minutes.
- Transfer the warm egg-white mixture to the bowl of a standing electric mixer fitted with the whisk. Add the vanilla and beat at medium-high speed until stiff and glossy, about 8 minutes. Beat in the butter a few pieces at a time, making sure it is fully incorporated before adding more. The buttercream should be light and fluffy; if it appears runny at any time, transfer the bowl to the freezer for 5 to 10 minutes, then return it to the mixer and continue.
- Beat in the hazelnut-praline paste until fully incorporated, scraping down the side and bottom of the bowl. Remove the bowl from the mixer and beat with a wooden spoon to remove any air bubbles.
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