Butterscotch Cinnamon Snickerdoodle Parfaits

You can never have too many side dish recipes, so give Butterscotch Cinnamon Snickerdoodle Parfaits a try. This gluten free recipe serves 4 and costs $1.86 per serving. One portion of this dish contains about 8g of protein, 28g of fat, and a total of 759 calories. 631 person have made this recipe and would make it again. If you have butterscotch chips, Semi-Sweet Chocolate Baking Chips, cornstarch, and a few other ingredients on hand, you can make it. It is brought to you by Boulder Locavore. From preparation to the plate, this recipe takes roughly 35 minutes. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is solid. If you like this recipe, you might also like recipes such as Apple Pie Butterscotch Snickerdoodle Bread, Butterscotch-Amaretti Parfaits, and Snickerdoodle Cinnamon Roll Bars.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Before starting place a fine mesh strainer over a bowl and set aside.In medium saucepan combine the milk, sugar, salt and crushed cinnamon sticks. Heat mixture to medium-low until small bubbles begin to form; stir frequently to avoid burning the milk. Remove from heat, cover and allow to steep for one hour.Strain cinnamon sticks from the milk mixture and return the milk mixture to the saucepan.Place the cornstarch in a small bowl. Add ¼ cup of the milk mixture to the cornstarch and whisk to fully dissolve the cornstarch. Pour the cornstarch mixture into the saucepan with the remaining milk mixture whisk to combine.Add egg yolks to the milk mixture, whisk to combine fully then heat to medium-low until small bubbles begin to form around the edges of the mixture; stir frequently with a heatproof spatula, scraping the bottom while stirring.Reduce heat to low, continuing to stir constantly, scraping the bottom and sides of the pan while stirring, until the pudding thickens (5-10 minutes).When some of the pudding can be spooned onto the top of the pudding mixture and it holds its form rather than melting back into the mixture, it should be removed from the heat (approximately 5 additional minutes).Add the butter to the pudding mixture; stir until butter is fully dissolved.Add the vanilla extract to the pudding; whisk briskly to fully combine.Pour pudding mixture through strainer, using the stirring spatula to press the mixture through the strainer, as well as scraping the outside of the strainer into the bowl.Pour pudding into a quart size Mason jar or an alternative container with a sealable top/lid. Seal and place in the refrigerator until fully set (approximately 1-2 hours).In a small bowl, combine the Butterscotch chips, White Chocolate chips and Mini Semisweet Chocolate chips; stir to fully combine.In a glass, goblet or small Mason jar layer as following starting with the bottom layer: ¼ cup Snickerdoodles, ¼ cup Butterscotch Chip mixture, ¼ cup Cinnamon Pudding, ¼ cup Snickerdoodles, ¼ cup Butterscotch Chip mixture, end with ¼ cup Cinnamon Pudding. Garnish the top with 1 tablespoon Snickerdoodles and 2 tablespoons Butterscotch Chip mixture. Tip: piping the pudding into the container either with a pastry bag, or a quart zipper plastic bag with ¼ inch cut off a corner, helps to control the pudding layers and keep it from dripping on the sides of the serving container as with spooning it.

 

Step by step:

1. Before starting place a fine mesh strainer over a bowl and set aside.In medium saucepan combine the milk, sugar, salt and crushed cinnamon sticks.

2. Heat mixture to medium-low until small bubbles begin to form; stir frequently to avoid burning the milk.

3. Remove from heat, cover and allow to steep for one hour.Strain cinnamon sticks from the milk mixture and return the milk mixture to the saucepan.

4. Place the cornstarch in a small bowl.

5. Add ¼ cup of the milk mixture to the cornstarch and whisk to fully dissolve the cornstarch.

6. Pour the cornstarch mixture into the saucepan with the remaining milk mixture whisk to combine.

7. Add egg yolks to the milk mixture, whisk to combine fully then heat to medium-low until small bubbles begin to form around the edges of the mixture; stir frequently with a heatproof spatula, scraping the bottom while stirring.Reduce heat to low, continuing to stir constantly, scraping the bottom and sides of the pan while stirring, until the pudding thickens (5-10 minutes).When some of the pudding can be spooned onto the top of the pudding mixture and it holds its form rather than melting back into the mixture, it should be removed from the heat (approximately 5 additional minutes).

8. Add the butter to the pudding mixture; stir until butter is fully dissolved.

9. Add the vanilla extract to the pudding; whisk briskly to fully combine.

10. Pour pudding mixture through strainer, using the stirring spatula to press the mixture through the strainer, as well as scraping the outside of the strainer into the bowl.

11. Pour pudding into a quart size Mason jar or an alternative container with a sealable top/lid. Seal and place in the refrigerator until fully set (approximately 1-2 hours).In a small bowl, combine the Butterscotch chips, White Chocolate chips and Mini Semisweet Chocolate chips; stir to fully combine.In a glass, goblet or small Mason jar layer as following starting with the bottom layer: ¼ cup Snickerdoodles, ¼ cup Butterscotch Chip mixture, ¼ cup Cinnamon Pudding, ¼ cup Snickerdoodles, ¼ cup Butterscotch Chip mixture, end with ¼ cup Cinnamon Pudding.

12. Garnish the top with 1 tablespoon Snickerdoodles and 2 tablespoons Butterscotch Chip mixture. Tip: piping the pudding into the container either with a pastry bag, or a quart zipper plastic bag with ¼ inch cut off a corner, helps to control the pudding layers and keep it from dripping on the sides of the serving container as with spooning it.

Nutrition Information:

covered percent of daily need