Butterscotch Bundino With Caramel Sauce And Sea Salt
- 3 large egg yolks
- 1 large egg
- 7 T cornstarch
- 1 cup plus 2T dark brown sugar
- 1-1/2 t kosher salt
- 4 cups heavy whipping cream, divided
- 1-1/2 cups whole milk
- 5 t unsalted butter, cubed
- 2 t scotch whiskey
- about 1 cup good quality caramel sauce
- gently warmed
- Maldon sea salt
- 1/4 c plus 1 T creme fraiche or sour cream
- 1. Whisk egg yolks, whole egg, and cornstarch in a medium bowl until smooth
- 2. Put sugar, salt, and 1/2 cup water in a 4 qt saucepan and bring to a boil over high heat, without stirring but swirling occasionally, and cook until mixture gets thicker, foamy, and lava like, about 5 minutes. Reduce heat to low and slowly whisk in 3 cups cream and the milk.
- 3. Remove from heat and slowly ladle half the cream mixture into egg mixture, whisking constantly, until mixture is as thick as cream gravy, about 6 minutes. Remove from heat and whisk in butter and whisky.
- 4. Pour custard through a fine mesh strainer into a bowl. Ladle into 8 lowball glasses, cover with plastic wrap. Chill for at least 4 hours and up to several days.
- 5. Whisk remaining 1 cup cream in a medium bowl until soft peaks form, then add creme fraiche and whisk until stiff peaks form (this will happen quickly, be careful not to overheat)
- 6. Spoon 2 T caramel sauce onto each custard, sprinkle with a few flakes of salt, and top with a dollop of whipped cream.
egg yolks, egg, t, t, kosher salt, heavy whipping cream, milk, unsalted butter, scotch whiskey, caramel sauce, gently, salt, t creme fraiche
Taken from www.epicurious.com/recipes/member/views/butterscotch-bundino-with-caramel-sauce-and-sea-salt-52384821 (may not work)