These Nigella Butterscotch Pots are rich, creamy, and irresistible. Made with simple ingredients like milk, cream, butter, and sugar, these little pots of joy are perfect for a dessert that feels special but is easy to make. They’re smooth, and velvety, and can be topped with whipped cream and chocolate for a touch of indulgence.
Ingredients Needed:
- 4 teaspoons cornflour
- 200 millilitres of full-fat milk
- 1 large egg (yolk only)
- ¼ teaspoon fine sea salt
- 15 grams of soft unsalted butter
- 50 grams caster sugar
- 100 millilitres double cream
How To Make Butterscotch Pots?
- Mix the milk and cornflour: Whisk the cornflour with milk in a bowl until smooth, then add the egg yolk and salt. Set aside.
- Cook the butter and sugar: Melt butter in a pan over medium heat, then add the sugar. Whisk until it becomes smooth and golden brown. Let it bubble for a deep caramel color.
- Add the cream: Remove the pan from heat, then whisk in the cream slowly. It will bubble up, so be careful. Stir until smooth.
- Thicken the mixture: Pour half the butterscotch into the milk mixture and whisk. Add this back to the pan and heat while whisking until thickened, about 1 minute.
- Pour and chill: Pour into serving glasses, cover with cling film, and let cool before chilling in the fridge. Serve with whipped cream and chocolate shavings if desired.
Recipe Tips:
- Whisk the Milk and Cornflour Thoroughly: Ensure there are no lumps in the milk and cornflour mixture before cooking. This step is crucial for achieving a smooth and creamy texture.
- Watch the Sugar Carefully: When cooking the butter and sugar, let the sugar dissolve completely and reach a deep caramel color, but be careful not to burn it. A burnt sugar taste will ruin the dessert.
- Add the Cream Slowly: Pour the cream gradually while whisking constantly to prevent it from bubbling over and to create a smooth butterscotch sauce.
- Thicken on Medium Heat: When combining the milk mixture with the butterscotch sauce, whisk continuously on medium heat to avoid lumps and ensure the pudding thickens evenly.
- Prevent Skin from Forming: Cover the surface of the puddings immediately with cling film or parchment paper while they cool to stop skin from forming on top.
How To Store Leftovers?
Let the butterscotch pots cool to room temperature, then cover them with cling film or a lid and store them in the fridge. They can be kept for up to 3 days.
Nutrition Facts:
- Calories: 140 kcal
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 50mg
- Sodium: 120mg
- Potassium: 40mg
- Total Carbohydrate: 13g
- Dietary Fiber: 0g
- Sugars: 12g
- Protein: 2g
Try More Nigella Lawson Recipes:
Nigella Butterscotch Pots
Description
These Nigella Butterscotch Pots are rich, creamy, and irresistible. Made with simple ingredients like milk, cream, butter, and sugar, these little pots of joy are perfect for a dessert that feels special but is easy to make. They’re smooth, and velvety, and can be topped with whipped cream and chocolate for a touch of indulgence.
Ingredients
Instructions
- Mix the milk and cornflour: Whisk the cornflour with milk in a bowl until smooth, then add the egg yolk and salt. Set aside.
- Cook the butter and sugar: Melt butter in a pan over medium heat, then add the sugar. Whisk until it becomes smooth and golden brown. Let it bubble for a deep caramel color.
- Add the cream: Remove the pan from heat, then whisk in the cream slowly. It will bubble up, so be careful. Stir until smooth.
- Thicken the mixture: Pour half the butterscotch into the milk mixture and whisk. Add this back to the pan and heat while whisking until thickened, about 1 minute.
- Pour and chill: Pour into serving glasses, cover with cling film, and let cool before chilling in the fridge. Serve with whipped cream and chocolate shavings if desired.
Notes
- Whisk the Milk and Cornflour Thoroughly: Ensure there are no lumps in the milk and cornflour mixture before cooking. This step is crucial for achieving a smooth and creamy texture.
- Watch the Sugar Carefully: When cooking the butter and sugar, let the sugar dissolve completely and reach a deep caramel color, but be careful not to burn it. A burnt sugar taste will ruin the dessert.
- Add the Cream Slowly: Pour the cream gradually while whisking constantly to prevent it from bubbling over and to create a smooth butterscotch sauce.
- Thicken on Medium Heat: When combining the milk mixture with the butterscotch sauce, whisk continuously on medium heat to avoid lumps and ensure the pudding thickens evenly.
- Prevent Skin from Forming: Cover the surface of the puddings immediately with cling film or parchment paper while they cool to stop skin from forming on top.
Nigella Butterscotch Pots