Butterscotch Syllabub
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This butterscotch syllabub is a showstopper dessert that comes together faster than you'd think. What I love most is that it takes just 45 minutes from start to finish, making it perfect for when you want something elegant without spending all evening in the kitchen. The heavy cream is wonderfully rich and actually contains butyric acid, which supports healthy digestion. I've simplified the traditional recipe by using butterscotch syrup instead of hunting down multiple ingredients, so you can whip this up with what you likely have on hand. It's pure comfort in a glass and honestly one of my favorite ways to impress without the stress.
Ella x
Ingredients
- 400 mlheavy cream
- 400 ggranulated sugar
- 150 mlbutterscotch syrup
- 4 egglarge egg yolks
- 120 gunsalted butter
- 6 gsalt
- 1 mLvanilla extract
Detail level
Instructions
- 1
In a medium saucepan, combine the heavy cream, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
Tip: Be careful not to let the mixture boil over.
- 2
Remove the saucepan from the heat and stir in the butterscotch syrup and vanilla extract. Let it steep for 5 minutes to allow the flavors to meld.
Tip: This step is crucial in bringing out the butterscotch flavor.
- 3
In a separate bowl, whisk together the egg yolks until they are well beaten. Temper the egg yolks by slowly pouring the warm cream mixture into the egg yolks, whisking constantly.
Tip: Tempering the eggs prevents them from scrambling when they meet the hot cream.
- 4
Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon.
Tip: Don't let the mixture boil, as this can cause it to curdle.
- 5
Remove the saucepan from the heat and stir in the unsalted butter until it is fully incorporated.
Tip: Let the mixture cool to room temperature before refrigerating it.
- 6
Strain the mixture through a fine-mesh sieve into a clean bowl. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours or overnight.
Tip: This step is important in removing any excess butter or egg solids.
- 7
Once the mixture is chilled, give it a good stir and spoon it into individual serving glasses or a large serving dish.
Tip: You can garnish with a sprinkle of powdered sugar or a few fresh raspberries, if desired.
- 8
Cover the glasses or dish with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: This step is optional, but it allows the flavors to develop further.
- 9
Serve the Butterscotch Syllabub chilled, garnished with your choice of toppings.
Tip: This dessert is best served immediately after preparation, but it can be refrigerated for up to 24 hours.
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