butterscotch custards with apple-cider caramel
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Martha Stewart Recipe
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yield
6 serving(s)
method
Bake
Ingredients For butterscotch custards with apple-cider caramel
- FOR THE CUSTARDS
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1/2 stickunsalted butter
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1 cpacked dark-brown sugar
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2 1/2 cheavy cream
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3 Tbsppure vanilla extract
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1 1/2 cwhole milk
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1/2 tspsalt
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8 lgeggs, lightly beaten
- FOR THE CARAMEL
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1 cgranulated sugar
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1/4 cwater
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1 tsplight corn syrup
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1/2 capple cider
How To Make butterscotch custards with apple-cider caramel
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1Make the custards: Melt butter in a large saucepan over medium heat. Add brown sugar and cook, stirring, until dissolved. Remove from heat and stir in 1 cup cream and the vanilla.
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2Add remaining 1 1/2 cups cream, the milk, and salt to the brown-sugar mixture. Bring to a simmer over medium-high heat. Pour about 1/3 of the cream mixture into the egg yolks, whisking constantly. Still whisking, add to the remaining cream mixture in pan. Pour through a fine sieve into a bowl. Place plastic wrap directly on surface to prevent a skin from forming. Refrigerate for at least 2 hours (or up to 2 days).
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3Preheat oven to 325 degrees. Divide custard among six 6-ounce heatproof glasses or custard cups. Place in a roasting pan. Add enough hot water to pan to reach 2/3 of the way up sides of glasses. Cover pan with foil, and prick all over with a fork. Bake for 25 minutes. Carefully loosen a corner of the foil. Continue to bake until edges of custard are set but centers are still wobbly, 10 to 15 minutes more. Transfer glasses to a wire rack to cool. Cover, and refrigerate overnight.
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4Make the caramel: Combine granulated sugar, water, and corn syrup in a small saucepan. Cook over medium-high heat, stirring, until sugar dissolves. Raise heat to high, and cook until mixture turns medium amber, about 3 minutes (swirl pan gently to distribute color). Carefully stir in apple cider (it will spatter). Let cool. Drizzle caramel over custards, or serve it on the side.
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