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This week's Resolution Recipe: Butterscotch-Chocolate Pot de Creme.
Chocolate Pudding:
2 Tbsp cocoa powder
2 Tbsp cornstarch
2/3 cup sugar
1/8 tsp salt
1 vanilla bean, split open
1 cup cream
2 egg yolks
2 cups whole milk
6 oz 62% dark chocolate
1 Tbsp butter
Whisk together the dry ingredients together in the bottom of a heavy-bottomed pot. Add the vanilla beans, and then slowly whisk in the cream, scraping the bottom with a spatula to make a homogeneous (and homogenized) texture. Add the yolks, whisking in until completely blended. Pour in milk and continue whisking. Cook over medium heat until hot, stirring frequently. Add the chocolate pieces and whisk, scraping the bottom to keep chocolate from burning while melting. Continue to cook over low heat until the mixture thickens and reaches 180 degrees. It may still look loose, but it sets up as it cools. (Lies!) Add the butter and then strain through a fine mesh sieve, then ladle into bowls. Chill in the fridge while you make the next step.
Butterscotch pudding:
3 1/2 cups + 1 1/2 tsp cream
1/2 tsp salt
1 vanilla bean, split open
1/2 cup egg yolks (about 6 large)
1 1/2 tsp scotch
1 1/2 tsp water
1 Tbsp dark brown sugar
3 oz butterscotch chips
Heat oven to 350. In a medium saucepan over medium heat, scald the cream, salt, and vanilla bean. In a separate bowl whisk together the scotch, water, brown sugar, and remaining cream; set aside. Turn off the heat and stir in the scotch mixture and butterscotch chips, whisking to melt and distribute the chips evenly. Temper the hot cream mixture into the egg yolks a little at a time. Strain through a fine sieve and pour into a baking dish. Bake in a water bath at 350, wrapped in foil, for 40-60 minutes (More lies!) until starting to set. The custard is done when it jiggles as one when moved gently. Remove from water bath and let cool at room temperature.
Strain through a sieve a second time, and ladle over the chilled chocolate pudding. Chill again and top with a chocolate toffee.
What worked: It's supposed to be Town Hall's recipe. Their dessert is the best thing they make.
This tasted good, but didn't approach their level. It looked pretty, too.
What didn't: The chocolate pudding never really set. It never approached pudding, but was kind of like soup. The butterscotch took closer to 90 minutes.
Will I make it again? Hells no. I'd rather order it at the restaurant. Some recipes (while tasty) are way too much of a pain in the ass to be worthwhile.
Chocolate Pudding:
2 Tbsp cocoa powder
2 Tbsp cornstarch
2/3 cup sugar
1/8 tsp salt
1 vanilla bean, split open
1 cup cream
2 egg yolks
2 cups whole milk
6 oz 62% dark chocolate
1 Tbsp butter
Whisk together the dry ingredients together in the bottom of a heavy-bottomed pot. Add the vanilla beans, and then slowly whisk in the cream, scraping the bottom with a spatula to make a homogeneous (and homogenized) texture. Add the yolks, whisking in until completely blended. Pour in milk and continue whisking. Cook over medium heat until hot, stirring frequently. Add the chocolate pieces and whisk, scraping the bottom to keep chocolate from burning while melting. Continue to cook over low heat until the mixture thickens and reaches 180 degrees. It may still look loose, but it sets up as it cools. (Lies!) Add the butter and then strain through a fine mesh sieve, then ladle into bowls. Chill in the fridge while you make the next step.
Butterscotch pudding:
3 1/2 cups + 1 1/2 tsp cream
1/2 tsp salt
1 vanilla bean, split open
1/2 cup egg yolks (about 6 large)
1 1/2 tsp scotch
1 1/2 tsp water
1 Tbsp dark brown sugar
3 oz butterscotch chips
Heat oven to 350. In a medium saucepan over medium heat, scald the cream, salt, and vanilla bean. In a separate bowl whisk together the scotch, water, brown sugar, and remaining cream; set aside. Turn off the heat and stir in the scotch mixture and butterscotch chips, whisking to melt and distribute the chips evenly. Temper the hot cream mixture into the egg yolks a little at a time. Strain through a fine sieve and pour into a baking dish. Bake in a water bath at 350, wrapped in foil, for 40-60 minutes (More lies!) until starting to set. The custard is done when it jiggles as one when moved gently. Remove from water bath and let cool at room temperature.
Strain through a sieve a second time, and ladle over the chilled chocolate pudding. Chill again and top with a chocolate toffee.
What worked: It's supposed to be Town Hall's recipe. Their dessert is the best thing they make.
This tasted good, but didn't approach their level. It looked pretty, too.
What didn't: The chocolate pudding never really set. It never approached pudding, but was kind of like soup. The butterscotch took closer to 90 minutes.
Will I make it again? Hells no. I'd rather order it at the restaurant. Some recipes (while tasty) are way too much of a pain in the ass to be worthwhile.
| Chocolate-Butterscotch Puddingish |
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