Butterscotch Recipes

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Michael Mina's Butterscotch Pudding (Vol Au Vent Pastry Recipe) Recipe

I was browsing through Chef Michael Mina's recipes, looking for one to post alongside the interview, and I stopped on butterscotch pudding. My husband Lulu loves anything butterscotch and I thought it would be a nice treat for him. I didn’t want to serve the pudding by itself in a bowl, and after going through several options in my head (I thought of creating chocolate cups or tart shells), I decided to make a quick puff pastry dough and baked it as a "vol au vent".

I filled the puff pastry with Chef Mina’s butterscotch pudding and sprinkled a little powdered sugar over them. To make the flavors more complex, I sautéed a medley of dried fruits and pistachios in butter and added a splash of rose water. If I had time to do butterscotch three ways, a la Chef Mina, I would also have made a stack of mini crêpes layered with butterscotch cream  and a butterscotch crème brulée. You won’t go wrong with any of these dishes.


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Banana Almond Butterscotch Cookies Recipe

Butterscotch, freeze-dried banana chips and sliced almonds may not be the first ingredients to come to mind when making cookies, but they work incredibly well together. The crunch of the almonds and bananas is a great foil to the soft and creamy butterscotch chips. To reinforce the flavors, I added banana extract to the brown sugar cookie dough. The cookies taste fantastic, right out of the oven.

If you have a little extra time on your hands, make an extra batch so you can freeze the cookie dough for later use. We had some surprise company for tea this weekend, so I needed to whip up a plate of cookies. I just pulled out a log from the freezer, cut it into discs and popped them in the oven. They taste so much better than store-bought cookies, and when you pull them out of the oven, ooey gooey and piping hot, you'll look like an absolute rockstar!


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Crepe Cake with Butterscotch Cream Recipe

Mille Crêpe, also known as Gâteau de Crêpe, is a multi-layered cake made out of crêpes. I spread layers of butterscotch buttercream in between each crêpe and topped the cake with thinly-sliced candied apples. This is quite time-consuming to make in miniature versions, but you can always make large crêpes and cut the cake into slices as you would with regular buttercream cakes.

I made the cake in honor of La chandeleur (Candlemas), which is celebrated on February 2nd. It's originally a Christian tradition that celebrates the presentation of Jesus at the Temple and also marks the end of the Epiphany season (Kings' galettes are made). I don't exactly know how crêpes became part of the French celebration of La Chandeleur, but I do know that they are an integral part of the festivities. There is a legend that says that on the day of La Chandeleur, if you're able to flip a crêpe and make it land properly (without it being wrinkled) in the pan without dropping it on the floor, you'll have a prosperous year. Originally,  prosperity referred to a bumper crop of grain, but with fewer and fewer people farming for a living, over time it's come to imply general wealth. In a way it's an enduring testament to the agrarian culture of yore. That culture has survived in other ways too; in fact the saying avoir beaucoup de blé, which literally means "To have a lot of wheat", is slang for "being wealthy".

If you want to practice, prepare the crêpe batter a couple of days in advance, cook a few, and try to flip them. It may not fill your pocketbook, but it's a great way to fill your tummy.


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Butterscotch Creme Brulee Recipe

Butterscotch Creme Brulee

05.17.09 by Jackie

Crème brulées, though tasty by themselves, are a perfect palette for other flavors. My husband Lulu loves butterscotch, so I came to the fairly obvious conclusion that I should combine the two of them.

If you're not a big fan of butterscotch, you can substitute any other flavor that you like but you have to balance the sweetness of the dessert.


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