As freezing snow turns to longer days, spring is approaching. While the heating in our house is broken, it’s more bearable as days get slightly warmer.
That means less use of the oven which can heat the house up quite a lot. We aren’t there yet, but in preparation, here’s a microwave only recipe.
Due to the longer days, I can finally photograph recipes during the week rather than waiting until the weekend when I am home before the sun sets.
College has been wearing me down and developing recipes has taken my mind off the stress, but aside from that, learning Japanese is another priority for me at the moment.
I am going to Japan for a research project this summer. I am both excited and terrified. It will be my first time living by myself, away from home on the other side of the world.
However, while it is still 4 months away, I am already excited. It will be an adventure and experiencing Hiroshima for the first time will be incredible. Kind of like butterscotch custard for breakfast 😉
So, due to my excitement, here’s the recipe and some tips to help you through it. These are made in the microwave, but they can also be made on the stove. Remember to keep stirring to avoid lumps and use medium-low heat to avoid burning the milk or having it overflow.
Leave them to chill for 3-4 hours before serving or you can eat them warm. I like both so take your pick.
For a salted caramel flavour, add another 1/8 tsp salt to the recipe and adjust the sweetness according to your tastes.
Butterscotch Custard Pots
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 3 hours 15 minutes
Yield: 3 pots
- 60g / 1/4 cup
Light butter spread
- 30g / 3 tbsp
- 400ml / 1 2/3 cup
- 1/3 cup
Low-calorie sweetener of choice
- 1/8 tsp
- 30g/ 4 tbsp
Cornstarch/ custard powder
- Optional: 1 tsp
- Melt down the butter spread in a medium microwave safe bowl and then add in the brown sugar and water and stir until dissolved. Heat for 3 minutes in the microwave, stirring every minute and cook until the mixture has caramelised slightly and the sugar has dissolved.
- Remove from the heat and stir in the milk slowly and make a slurry with the custard powder and add back into the bowl.
- Heat in the microwave on high power for 3-4 minutes until thickened, stirring every 30 seconds to 1 minute.
- Divide between 3-4 ramekins and allow to chill for 3-4 hours before serving.
- Store leftovers in the fridge for up to 4 days.
Makes 3 pots
Serving size: 1 pot (1/3 of recipe)
|Amount Per Serving|
|% Daily Value *|
|Total Fat 8 g||13 %|
|Saturated Fat 1 g||3 %|
|Monounsaturated Fat 3 g|
|Polyunsaturated Fat 2 g|
|Trans Fat 0 g|
|Cholesterol 7 mg||2 %|
|Sodium 362 mg||15 %|
|Potassium 200 mg||6 %|
|Total Carbohydrate 29 g||10 %|
|Dietary Fiber 0 g||0 %|
|Sugars 10 g|
|Protein 4 g||9 %|
|Vitamin A||2680 %|
|Vitamin C||0 %|
For a salted caramel/ butterscotch flavour add an 1/8 tsp salt to the custard and adjust the sweetness according to your own preferences.
You can also make these in the stove. The nutritional information is for the recipe as written and any changes will change these values.