Ginger Butterscotch Sauce

5.0(27)

This recipe came to The Times from the pastry chef Pichet Ong, who developed it when he worked at Spice Market and 66 in New York. He served it over a kabocha squash pie with a lime graham cracker crust, but it would go equally well over cheesecake, key lime pie or chess pie. It takes about a half-hour of your time, and will add a buttery note to any dessert.

by Melissa Clark

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Quick, Sauces And Gravies, Dessert

Servings

3 1/2 cups

Total time

25 min

Calories / serving

636 kcal

Ingredients (6)

serves

1 pound dark brown sugardark-brown-sugar
2 1/2 ounces (about 4 inches) fresh ginger root, peeled and sliced into coinsginger
1 vanilla bean, split lengthwise, pulp scrapedvanilla
10 tablespoons (5 ounces) unsalted butter, cubedbutter
2 cups heavy creamheavy-cream
3/4 teaspoon saltsalt

Instructions (2 steps)

01Place sugar, ginger and vanilla pod and pulp in a heavy pot set over medium heat. Cook, stirring occasionally, until sugar is molten and fragrant with ginger and vanilla, about 8 minutes. (It won't melt entirely but will be somewhat crumbly.) Add butter (stand back, it will foam up), and stir until melted and smooth, about 2 minutes.
02Pour cream and salt into pot, stirring, and bring to a simmer. Let sauce bubble until thickened, about 8 minutes. Let cool for at least 1/2 hour, then strain out ginger and vanilla pod. Warm sauce before serving. This sauce will keep for up to 2 weeks in refrigerator.

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Rich recipe — supports nutrition-aware planning.