Foodie Flavours Natural Butterscotch Flavouring, High Strength - 15ml

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In researching what goes into a successful—and incredibly simple—butterscotch sauce, I discovered countless discussions across the interwebs about butterscotch versus caramel. But she always made the basic rice kheer. For the festive season this year, I thought of giving mom’s usual kheer a makeover and make this Butterscotch Kheer.

To summarize: Butterscotch sauce is made with brown sugar, while a traditional caramel sauce is made with white sugar.Cover without letting anything touch the sauce (we use a microwave splash cover) Place in the fridge to set, for about 3 hours. Flattening your pastry into a disc before refrigerating will chill it faster. (Due to the larger surface area.) Before you start, soak the basmati rice in water for 15 to 20 minutes. Then drain the water using a colander and set it aside.

Then you can begin to bake blind. (using beans or whatever you like above grease proof or oven safe parchment paper!). Chop the cashews before you start making the praline. Add sugar to a wide pan on medium-low heat. Don’t stir it, at first the sugar will get clumpy.To make the butterscotch filling: place the reduced fat spread, soft light brown sugar, brown granulated sweetener, vanilla essence and butterscotch flavouring in a small saucepan. Place over a low heat and stir for about 5 minutes until just dissolved. Remove from the heat as soon as it has dissolved. Don't let the mixture bubble or boil. Now we’re into the good stuff!! Here’s some super helpful tips (born from me making the mistakes so you don’t have to!) that I think will really help you out. Helpful tips Remove the baking paper and beans, brush all over with beaten egg and bake for a further 10-12 mins until golden. Either using a pastry blender or rubbing between your forefingers and thumbs, mix the flour, salt and butter in a large bowl until fine crumbs form.

I tested the recipe with light and dark brown sugar, and the dark variety inevitably won out for its deeper molasses flavor and intense amber color. I also opted for large-flake sea salt to balance out the sweetness. And the texture? Silky smooth, and totally eat-it-with-a-spoon-worthy. Do not leave out the butterscotch essence! It’s the key ingredient to making it taste exactly as it did in school. For the praline: the crunchy praline is my favorite part and made with sugar and cashews. You can use a mix of almonds and cashews as well.Both benefit from a bit of added salt, but butterscotch, especially, doesn't get its trademark flavor until you add some. The same goes for vanilla. Traditional butterscotch tarts are seriously indulgent. Made with lots of sugar, butter and full fat milk, they’re very rich and high in calories! Simply use a sieve to push the sauce through the lumps. Making own or using store-bought Pastry case for a tart? I do agree with the idea of healthier school meals but this dessert is sadly becoming a missed childhood memory!