Ingredients

Print recipe

Directions

If you’re crazy about salted caramel, you will love this indulgent dessert recipe.
  1. Melt the butter in a medium heavy-based saucepan. Add the brown sugar and cook for 2-3 minutes, stirring occasionally, until the sugar has dissolved. Add the cream and bring to a simmer, stirring until you have a nice thick butterscotch sauce.
  2. Meanwhile, place the cornflour in a bowl with the salt and whisk with a few tablespoons of milk until smooth, then mix in the rest of the milk. Whisk in the egg yolks with the vanilla extract.  Then gradually add the hot butterscotch sauce, whisking constantly.
  3. Wipe out the saucepan. Strain the mixture back through a fine-mesh sieve back into the saucepan and cook over a medium heat for 5-6 minutes, stirring regularly, until the butterscotch custard starts to thicken.
  4. Remove from the heat. Pour into pretty glasses or ramekins and chill for at least an hour (or up to 3 days).
  5. To make the caramel sauce, place the butter, sugar, and golden syrup into a saucepan and bring to a gentle boil simmer until the sugar has dissolved. Add the cream, vanilla and salt and whisk together; simmer for 3 minutes until the sauce is thick and sticky. Use right away or transfer to a jar and refrigerate when cool to use as needed. The sauce will keep for up to 7 days refrigerated.
  6. To serve, drizzle the puddings with caramel sauce and top with a dollop of crème fraiche and a final drizzle of sauce.

Want More Ideas?

Follow Kerrygold on Instagram

explore our

Similar Recipes

Main courses

Leg of Lamb with Rosemary and Irish Butter

...

At Home With Kerrygold

Chocolate chip, Buttercream Cookie Sandwich

Want to make these delicious cookies along with Shane Smith? click...

Starters

Salmon Rillettes with pickled cucumber salad

All dishes deserve love, not just the main course. Salmon Rittetes make a ravish...

Serves 4-6
Baking

Lemon Drizzle Squares

Tried, tested and perfected, this recipe is in the oven in five minutes flat. Ju...

Serves 24 squares
Breakfast

French Toast (Pain Perdu)

Whisk the egg, icing sugar and whole milk together thoroughly and pou...

Main courses

Roast Pork with Apple & Blackberries

Pre-heat the oven to 220oC/425oF/Gas...

Baking

Kerrygold Carrot Cake

Preheat the oven to 180 ° C, thoroughly grease a 28 cm springform pa...

see more