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Choclate and Butterscotch Pots de Creme

Ingredients: 1 butterschotch pudding 3 1/2 Cup(s) heavy cream 87/2000 Ounce(s) salt 1/2 vanilla bean; split and scraped 6 Ounce(s) butterscotch chips 6 large egg yolks 2 Tablespoon(s) golden brown sugar 1 Tablespoon(s) scotch 1 chocolate pudding 6 Ounce(s) bittersweet or semisweet chocolate; chopped 4 43/249 Ounce(s) sugar 3 Tablespoon(s) cornstarch 1/8 Cup(s) unsweetened cocoa powder 1 pinch of salt 1/8 Gallon(s) whole milk 1/16 Cup(s) butter 1 chocolate covered english toffee; chopped Directions: For butterschotch pudding: Preheat oven to 315F . Combine cream and salt in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium-high heat, stirring occasionally. Remove from heat. Add butterscotch chips and whisk until smooth. Whisk egg yolks in medium bowl to blend. Gradually whisk cream mixture into yolks. Return mixture to same saucepan. Discard vanilla bean. Stir brown sugar, 1 T water, and Scotch in heavy small saucepan over medium-high heat until sugar dissolves. Bring to boil; whisk brown sugar syrup into butterscotch mixture. Divide pudding among 12 each 3/4-cup custard cups or ramekins. Place cups in large roasting pan. Add enough water to roasting pan to come halfway up sides of cups. Cover pan with foil and bake until puddings are set, about 1 hour. Remove cups from pan. Place on rimmed baking sheet and cill uncovered overnight. For Chocolate pudding: Stir chocolate in top of double boiler over barely simmering water until melted and smooth. Cool to lukewarm. Sift sugar, cornstarch, cocoa powder and salt into heavy medium saucepan. Slowly whisk in milk and cream. Scrape in seeds from vanilla bean; add bean. Whisk in egg yolks, then melted chocolate. Place saucepan over medium heat and whisk constantly until thick and edges are bubbling, about 10 minutes . Remove chocolate pudding from heat and strain into 4-cup measuring ucp. Whisk in butter. Let pudding stand at room temperature 10 minutes. Pour warm chocolate pudding over chilled butterscotch puddings, dividing equally. Cover and chill overnight. Sprinkle top of each pot de creme with toffee and serve. Contributor: Bon Appetit September 2004
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Transfer to a small bowl. Chill until thickened, about 30 minutes. Fill pastry bag fitted with dec Creme fraiche cheesecake with honey-rum-roasted pineapple For Crust: Preheat oven to 350F. Blend all ingredients in bowl. Press mixture over bottom of 9 inch springform pan with 2 3/4 inch sides. Bake until golden, about 12 minutes. Transfer to rack; cool. Wrap outside of pan with 2 layers of foil. Reduce Marshmallow creme and marshmallows Sprinkle gelatin over cold water in mixing bowl; set aside 5 minutes to soften. Add to boiling water in a saucepan; cook and stir until gelatin is dissolved. Remove from heat. Cool to consistancy of thick syrup. Add sugar replacement and van Pumpkin creme brulee (tony) Preheat the oven to 300 degrees F. In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 m Creme anglaise Whisk egg yolks and 2/3 cup sugar in medium bowl to blend. Place 2 cups half and half in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to simmer over medium heat. Remove from heat. Gradually whisk hot half and half mixt Butterscotch candy #2 Put sugar, corn syrup, water and salt in saucepan. Stir over low heat until sugar is dissolved. Increase heat and cook until thermometer registers 250 F., firm ball stage. Add butter, cook with ocassional stirring until thermometer registers 300 Butterscotch brittle Combine sugar, syrup, water, and salt in a 3-quart saucepan. Slowly bring to a boil, stirring constantly until sugar completely dissolves, then frequently to prevent burning. Boil to 285F degrees (soft-crack stage). Add butter and continue to co Butterscotch ice box cookies Form in rolls, wrap in waxed paper. Chill in refrigerator. 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Vanilla bavarian cream (creme bavarois la vanille) Put the milk into a heavy saucepan with the vanilla pod and the salt and heat gently. When the pod is soft, split it, and with the point of a knife extract the tiny seeds which you rinse off into the milk. It is traditional for vanilla bavarois to have th Butterscotch Place water in saucepan, bring to the boil. Remove from heat, stir in sugar until dissolved. Return to heat, cover, bring to the boil. Mix cream of tartar with a little water, add to mixture, boil, without stirring, until mixture reaches 155 degre Caramel syrup (for creme caramel or creme brulee) Mix sugar and water in a 2-cup Pyrex measure. Boil on high in the microwave for 3-5 minutes, watching carefully at the last through the window. When the syrup reaches a dark golden color, turn off the power. For Creme Caramel: Pour the syrup (care Pumpkin creme brulee Combine the heavy cream, vanilla, and half the sugar, bring to a boil. Combine the egg yolks and remaining sugar. Add 1/3 of the hot liquid to the egg mixture, stir constantly. Add the egg yolk mixture to the remaining hot cream, stir constantly. Stir in Bailey's creme brulee Line four ramekins with plastic wrap. Mix crumbs and butter and press into ramekin. Heat milk and cream until bubbly. In a bowl, whisk egg yols and sugar. Pour cream in and whisk until cool. Pour into rings. Bake at 250 degrees for 40-45 minutes. Cool. Ch Fudge ( butterscotch ) Melt butter. Add brown sugar and heat to boiling. Add white sugar, sour cream and salt. cook to 236 degrees. Cool. Add vanilla and nuts then beat until thick. Pour into buttered pan. Garlic coeurs a la creme * Use either fresh, white goat cheese (Motrachet or Boucheron (scrape off coating of wood ash or buy without.) preferably), or use Cream Cheese. ** Use the puree from 2 heads of Roasted Garlic. ~-------------------------------------------------------- Chocolate pot de creme Preheat the oven to 325F. Place the chocolate in a small bowl and set aside. Place the sugar, egg, and egg yolks in a small bowl, mix well and set aside. Place the milk and cream in a heavy bottomed saucepan and bring to a boil over medium high heat. Pour Lemon creme brulee tart For crust: Combine flour, sugar, and salt in processor; blend 5 seconds. Using on/off turns, blend in butter until coarse meal forms. Add 4 teaspoons cream. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is d Butterscotch fudge Line 8-inch square pan with foil and butter. Spread 1/2 cup of the walnuts on the bottom of pan; set aside. In a heavy saucepan combine marshmallow cream, sugar, evaporated milk, margarine, and salt. Bring to a full rolling boil over moderate heat Christie butterscotch candy Put margarine and morsels into the melting pan and place the pan on the Warm/Melt area top of the oven. Heat for 15 mins. Stir gently every 5 minutes. Using a spoon, fill the candy molds with melted butterscotch. Place the molds in the refrigerat White chocolate creme brulee Preheat oven to 300 degrees. Whisk egg yolks and .25 cup sugar in a medium bowl. Bring cream and remaining .25 cup sugar to simmer in a medium saucepan, reduce heat to low. Gradually add chopped chocolate to cream mixture and whisk until smooth. Gradually Butterscotch cookies Cream butter, add sugar and then add eggs and vanilla. Sift flour with cream of tartar and baking soda and add to first mixture. Form into a roll and allow to stand in ice box overnight. Slice thinly and bake on a greased baking sheet in moderate oven Creme brulee Preheat oven to 350 degrees. In a bowl, beat egg yolks until thickened slightly. Gradually stir in sugar and salt. Heat the cream in a pan, remove before cream comes to boil. Stir slowly into egg mixture and add vanilla. Divide the mixture into four ramek Butterscotch cornflake cookies 1. Measure 5 cups of cornflakes into a large bowl. 2. Into the top of a double boiler, melt two small packages (2 cups) of butterscotch chips and 3 tablespoons of peanut butter. 3. Stir and when melted pour over the cornflakes. Mix well. Drop the mixture Basic creme center Beat cream cheese until fluffy. Stir in sugar replacement, water and vanilla extract. (Dought may be divided into parts and different flavorings and/or food color added to each part as suggested in various recipes.) Knead or work with the ha Vanilla ricotta creme Stir ingredients together and serve chilled in a dessert bowl. Chocolate-coconut cherry creme fudge 1. Line a 9 inch square pain with foil, letting foil extend above pan on 2 sides. 2. Stir milk and butter in medium-size saucepan over low heat until butter melts. Measure 1/3 cup into a small bowl, add vanilla chips and stir until melted. Stir in Butterscotch candy Combine all the ingredients and cook until a little tried in cold water forms a brittle or hard ball. Pour into a buttered pan and when cool, cut in squares. Butterscotch sauce ala cyberealm 1. Mix sugar, cream,butter and syrup and on medium heat bring to a boil, stirring often. 2. Cool and serve with pudding or icecream. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 Festive creme eggnog Gradually add milk to marshmallow creme, mixing with electric mixer or wire wisk until well blended. Add eggs, one at a time, mixing well after each addition. Stir in rum and vanilla; fold in whipped topping. Chill. Mix well. Top with addtional whip Butterscotch peanut cookies In a bowl, combine rolled oats, flours, baking powder. With pastry blender, or two knives, cut in peanut butter and margerine until mixture is crumbly. In a small bowl, beat together water, egg yolk, sweetener and vanilla. Stir into crumbly mix Chocolate pots de creme * German Chocolate should be corasely chopped. ~------------------------------------------------------------------------- In a small nonmetal bowl stir together light cream, chopped chocolate, sugar and salt. Micro-cook, uncovered, on 100% power about