Pizzeria Locale’s Butterscotch Budino | The Lechasseurs' Recipes

Ingredients

For the pudding:
3 cups heavy cream
1 1/2 cups milk
150 grams dark brown sugar (3/4 cup plus 1 tablespoon)
5 grams fine sea salt (3/4 teaspoon)
4 large egg yolks
1 large egg
12 grams cornstarch (1 tablespoon plus 1 teaspoon)
4 1/2 tablespoons unsalted butter

For the ganache:
1/4 cup heavy cream
70 grams chopped milk chocolate (2.5 ounces)

Whipped cream, for serving

Method

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

Source

Pizzeria Locale in Denver

Source URL

NYTimes.com