Monday, June 27, 2016

Butterscotch Ice Cream with Butterscotch Sauce

For the final day of cooking One Sauce, Two dishes, under BM#65, I made Butterscotch Sauce and for the first dish, it was an Eggless Butterscotch Custard Cake. So the second day say Butterscotch Ice Cream made with the sauce. The Ice Cream is my regular No churn Ice Cream made with just Cream and Condensed Milk. For the slight yellow colour, I used saffron strands and to get that crunchy effect, added the broken chips.

The Butterscotch Sauce was poured over the ice cream and I had to set it again before clicking as I was experimenting with my new camera. I am still trying to find my spot with it. When I removed it, I saw the colour turned a bit darker and it set as hot chocolate made with coconut oil. It also tasted as toffee with ice cream.

Butterscotch Icecream with Butterscotch Sauce

Ingredients Needed:

Fresh Cream - 1 cup
Condensed Milk - 1/2 cup
Butterscotch chips - 1/3 cup
Butterscotch essence - 1/4 tsp
Butterscotch Sauce - 1/2 cup
Saffron Strands - few mixed in few drops of milk

How to make Butterscotch Icecream

Warm milk and add the saffron strands, let it stand for some time till it melts.

In a mixing bowl, take fresh cream, beat for a minute until frothy and creamy.

Next add condensed milk and beat it again for a minute.

Then add butterscotch essence, 1/4 cup Butterscotch sauce, beat again. Blend well and set it aside.

Take butterscotch chips in a mixer and grind it to a coarse powder. Add it to the cream mixture. Add the saffron milk. Mix with a spatula.

Pour half of the mix into a freezer safe container. Once it sets, remove half the ice cream, pour the remaining butterscotch sauce over it in a swirl movement. Next, set the other half of the remaining ice cream mix on top.

Close with a lid and freeze for at least 6-8 hrs. I kept it overnight.

Scoop and Serve with Butterscotch chips and sauce.

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Saturday, June 25, 2016

Eggless Butterscotch Custard Cake | How to make Eggless Butterscotch Cake

For the second day of BM#65,  for the theme  One Sauce, Two dishes, I made Butterscotch Sauce and with it I made an Eggless Butterscotch Custard Powder Cake

 As I said yesterday all this came about when my brother asked for some Butterscotch Icecream and Cake. He said he had enough of Chocolate Cakes as his kids are only for chocolate and wanted to have Butterscotch. We do get butterscotch pastries, however, I said I was going to make it myself.

I had a packet of Butterscotch custard powder and I was planning to make use of it. So I decided to make the Cake first and I naturally had to make it eggless. If you have been regular here you know I had baked many years ago all of the cakes with Eggs, none that I ever tasted, yet wished I had a camera to click pictures of those.

Anyway, I took out my recipe collection and went through it. I remember seeing some vanilla custard cakes. So I adapted it for Butterscotch and used that Butterscotch sauce and those butterscotch balls as well.

Once it was baked, the drizzle on the top was the ultimate. The cake was so moist and delicious. Though it didn't have the typical cake crumble, it was still super fine and made me reach for another piece.

Eggless Butterscotch Custard Cake

Ingredients Needed:

All purpose flour - 1.5 cups
Butterscotch Custard powder - 3/4 cup
Baking powder- 2 tsp
Baking Soda - 1/4 tsp
Granulated sugar - 3/4 cup
Butter - 1/4 cup
Milk - 1 cup + 3 tbsp
Butterscotch Sauce – 3 tbsp
Butterscotch Balls, pounded - 1/2 cup

For the Frosting

Butterscotch Sauce
Butterscotch balls pounded

How to make the Eggless Butterscotch Custard Cake

In a wide bowl take the flour, add the custard powder, Butterscotch Sauce, 2 tbsp of pounded butterscotch balls, followed by melted butter, baking powder, baking soda. Mix everything well.

Now add the sugar, and slowly add the milk to get a flowing consistency.

Grease and dust a bundt pan, first place a circle of pounded butterscotch balls, over it pour half the batter. Again sprinkle the butterscotch balls, then completely cover with the remaining batter.

Pat it down. Preheat the oven to 185 C and bake for 35 mins. Check if done, and let it rest for 15 mins.

Turn over, pour the butterscotch sauce over it and sprinkle the remaining butterscotch balls over it and serve.

The original recipe was with one egg, I replaced it with 1/4 extra custard powder and increased baking powder. The resultant cake is not your typical soft crumble cake. The texture is slightly rubbery because of the extra custard powder.

However on the whole when you add sauce and moisten it the cake tastes very soft and melts.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM This goes for the June Week 4, Cooking from Cookbook Challenge  Group.

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