Butterscotch Mi-cuit, Maldon Salt, Butterscotch Ice Cream (allow For A 15 Minute Wait) Recipe
Indulge in our heavenly Butterscotch Mi-Cuit, a luscious dessert that boasts a soft, molten center infused with rich butterscotch flavors. Topped with a delicate sprinkle of Maldon salt to enhance the sweetness, this treat is perfectly accompanied by our creamy butterscotch ice cream. Allow 15 minutes for this exquisite creation to be prepared just for you, ensuring a warm and delightful experience with every bite.
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Ingredients
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Butterscotch Mi-Cuit
Butterscotch Ice Cream
Method
Butterscotch Mi-Cuit
- 1
Prepare the Mi-Cuit Batter
Preheat your oven to 180°C (350°F). In a medium saucepan, melt the unsalted butter and brown sugar over low heat until the sugar has dissolved and the mixture is smooth. Remove from heat and let cool slightly.
- 2
Combine Ingredients
In a mixing bowl, whisk the eggs and vanilla extract together. Gradually add the melted butter mixture to the eggs, whisking continuously to avoid scrambling. Sift in the flour and fold until just combined. Do not overmix.
- 3
Bake the Mi-Cuit
Pour the batter into greased ramekins, filling them about 3/4 full. Bake for 10-12 minutes until the tops are set but the centers are still slightly gooey. Let them rest for 15 minutes.
Butterscotch Ice Cream
- 4
Make the Ice Cream Base
In a medium saucepan, heat the heavy cream, whole milk, granulated sugar, and brown sugar over medium heat, stirring until the sugars dissolve. Remove from heat.
- 5
- 6
Chill and Churn
Remove from heat and stir in the vanilla extract. Let it cool to room temperature, then refrigerate until completely chilled. Churn in an ice cream maker according to the manufacturer’s instructions.
