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madbakerThis week's Resolution Recipe: Bourbon-Butterscotch Pudding.
2 Tbsp unsalted butter
1 vanilla bean, split lengthwise
3/8 cup packed brown sugar
1 1/4 cups heavy cream
1/2 cup whole milk
1 Tbsp bourbon or Scotch (I used banana-infused Jameson's)
1/4 tsp salt
3 large egg yolks
2 Tbsp cornstarch
4 1/2 tsp sugar
creme fraiche for serving
Melt butter in a medium saucepan over medium heat. Scrape in vanilla seeds; add bean. Cook, swirling pan occasionally, until the butter begins to brown and smell nutty, about 3 minutes. Add brown sugar and cook, stirring occasionally, until sugar starts to dissolve, about 2 minutes. Add cream, milk, bourbon, and salt; bring to a simmer. Remove from heat.
Whisk egg yolks, cornstarch, and sugar in a bowl until smooth. Gradually add hot cream mixture, whisking constantly. Wipe out saucepan and strain the custard through a fine-mesh sieve back into the pan. Cook over medium heat, stirring often, until it burbles occasionally and starts to thicken, 5-6 minutes.
Transfer mixture to a blender. Blend briefly on low speed until smooth. Divide among four ramekins (ramekin ramekin ramekin) and chill until set, at least three hours. Cover and chill until serving with creme fraiche.
What worked: Very nice flavor, gorgeous caramel color.
What didn't: When I added the cream/milk, the butter/brown sugar turned to concrete pieces. Fortunately that dissolved back in. The pudding was setting beautifully at 2 minutes, and at 4 it broke and butter started weeping out. I kept it on low heat the full five anyway. The blender did seem to re-distribute the melted butter. However, the texture still suffered in the final product.
Will I make it again? Yeah, I think so.
2 Tbsp unsalted butter
1 vanilla bean, split lengthwise
3/8 cup packed brown sugar
1 1/4 cups heavy cream
1/2 cup whole milk
1 Tbsp bourbon or Scotch (I used banana-infused Jameson's)
1/4 tsp salt
3 large egg yolks
2 Tbsp cornstarch
4 1/2 tsp sugar
creme fraiche for serving
Melt butter in a medium saucepan over medium heat. Scrape in vanilla seeds; add bean. Cook, swirling pan occasionally, until the butter begins to brown and smell nutty, about 3 minutes. Add brown sugar and cook, stirring occasionally, until sugar starts to dissolve, about 2 minutes. Add cream, milk, bourbon, and salt; bring to a simmer. Remove from heat.
Whisk egg yolks, cornstarch, and sugar in a bowl until smooth. Gradually add hot cream mixture, whisking constantly. Wipe out saucepan and strain the custard through a fine-mesh sieve back into the pan. Cook over medium heat, stirring often, until it burbles occasionally and starts to thicken, 5-6 minutes.
Transfer mixture to a blender. Blend briefly on low speed until smooth. Divide among four ramekins (ramekin ramekin ramekin) and chill until set, at least three hours. Cover and chill until serving with creme fraiche.
What worked: Very nice flavor, gorgeous caramel color.
What didn't: When I added the cream/milk, the butter/brown sugar turned to concrete pieces. Fortunately that dissolved back in. The pudding was setting beautifully at 2 minutes, and at 4 it broke and butter started weeping out. I kept it on low heat the full five anyway. The blender did seem to re-distribute the melted butter. However, the texture still suffered in the final product.
Will I make it again? Yeah, I think so.
no subject
Date: 2014-10-27 11:32 pm (UTC)Was your milk at room temperature? I'm interested in the why behind the concrete bits.
I don't make real pudding that often (read decades ago), but I do make custards occasionally. Would this work in an oven, with a water bath?
no subject
Date: 2014-10-28 01:58 pm (UTC)