I have a question about the recipe "Butterscotch Pot de Crème" from Shuna Lydon. Butterscotch Sauce?? Store-bought, or is there a recipe for it?
I assume you could use either purchased or homemade. Here's a link to recipe for Butterscotch Rum Sauce that gets good reviews: http://www.epicurious.com...
I like the recipe for Butterscotch Pudding from Shuna's blog better than this one. Her writing is so lovely to read, and the first step has you make the butterscotch sauce: http://www.food52.com/foodpickle...
Also, here's the link for Shuna's "How to Make Butterscotch" with great instructional pictures: http://simplyrecipes.com...
woops! here's the link to Shuna's pudding: http://eggbeater.typepad.com/shuna/2006/12/butterscotch_pu.html
Thanks for digging those links up, mrslarkin! You were right -- Shuna did confirm that she uses this butterscotch sauce recipe with the pot de creme: http://simplyrecipes.com... We just updated this in the recipe too.
OK, is this really only 6.25 GRAMS of sugar. That is minescule!!
Yep, I just checked against the original recipe Shuna gave us, which she instructed us to quarter (which explains the funny 3.25 egg yolks) and that does add up. But do let us know if anything else seems wacky. Here are the measurements straight from Shuna:
WHOLE MILK 300 ml
HEAVY CREAM 1000 ml
VANILLA BEAN .5
LARGE EGG YOLKS 13 ea.
DEMERARA or RAW SUGAR 100g
BUTTERSCOTCH SAUCE 500g
“MADAGASCAR BOURBON” VANILLA EXTRACT to taste
KOSHER OR SEA SALT to taste
One teaspoon is equal to 4g, or so says the nutrition label on my bag of sugar. Maybe that little bit is just a vehicle for the vanilla. So....it sounds right I guess, since there's more sugar and butterscotch sauce going in later too.
Thanks for all the help ladies. They are in the oven now!!