Pizzeria Locale's Butterscotch Budino

  1. Make the pudding: In a small pot, bring 3 cups cream and milk to a simmer.
  2. Cover to keep warm.
  3. In a medium pot, bring brown sugar, 1/3 cup water and salt to a boil.
  4. Cook, stirring occasionally to keep mixture from scorching, until it reaches 240 degrees on a candy thermometer, about 10 minutes.
  5. The mixture should be a deep brown color and smell nutty and caramelized.
  6. Immediately whisk cream mixture into brown sugar to stop the cooking.
  7. The mixture will seize.
  8. Bring to a boil, whisking constantly, and cook until smooth.
  9. In a small bowl, whisk together egg yolks, egg and cornstarch.
  10. Pour a ladleful of hot cream mixture into the egg mixture, whisking constantly so the eggs dont curdle.
  11. Pour egg mixture into the pot with the cream, whisking more.
  12. Cook for another 2 to 4 minutes, until thickened.
  13. Its O.K.
  14. if the mixture comes to a simmer.
  15. Strain mixture into a bowl or large glass measuring cup with a spout and whisk in butter until smooth.
  16. Divide among 8 serving dishes and chill for at least 4 hours until custards are set.
  17. Make the ganache: In a small saucepan, heat cream until steaming.
  18. Add chocolate and stir constantly over very low heat until just melted.
  19. Strain into a glass measuring cup with a spout.
  20. Pour a thin layer of ganache over the tops of the custards.
  21. You may not use all of the ganache depending on how wide your serving dishes are.
  22. Chill for at least 4 more hours to set the ganache.
  23. Serve with whipped cream on top.

heavy cream, milk, brown sugar, salt, egg yolks, egg, cornstarch, unsalted butter, heavy cream, milk chocolate, cream

Taken from cooking.nytimes.com/recipes/1015044 (may not work)

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