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Arsip Tag: pudding
Finally, in case it looks confusing, I trimmed the crusts down on my bread because I was using a very thick-edged sourdough pullman but otherwise wouldn’t have bothered.
- 1 pound (455 grams) loaf white sandwich or pullman bread or 14 to 16 slices, stale is fine
- 3 tablespoons (45 grams) unsalted butter, softened or melted, plus a smidge to butter the pan
- 1 cup (170 grams) fresh blueberries
- 6 tablespoons (75 grams) granulated sugar
- Zest of 1/2 lemon
- 2 teaspoons (10 ml) vanilla extract
- 6 large eggs
- 3 cups (710 ml) whole milk
- 1/4 teaspoon fine sea or table salt
- Powdered sugar, golden or maple syrup to finish (optional)
Lightly butter a 9×13-inch or other 3-quart casserole dish. Fan bread slices out in pan. Scatter blueberries over and be sure to tuck some between slices so that they can burrow and collapse. Place sugar and lemon zest in the bottom of a small dish and use your fingertips to rub the zest into the sugar, so it breaks up a bit and also releases the most flavor. Sprinkle half of lemon sugar over bread and blueberries. Whisk eggs in a large bowl and slowly whisk in milk. Stir in vanilla and salt. Pour custard slowly and evenly over bread, berries and sugar. Sprinkle with remaining lemon sugar.
Let mixture soak for 15 minutes at room temperature or overnight in the fridge. When you’re ready to bake it, heat oven (or increase temperature) to 375 degrees. Bake pudding until a knife inserted into the center of the casserole and turned slightly causes no liquid custard to spill into the crack, approximately 30 to 40 minutes. This can vary by the density of your bread; it can sometimes take up to 45 minutes.
Let cool slightly before cutting into squares. Dust with powdered sugar or serve with a syrup on the side, if desired.
Let’s talk about sugar: Classic butterscotch pudding is very sweet. Popular recipes on major food sites use up to 1/2 cup brown sugar per cup of milk or cream. I find 2/3 cup total for this recipe to be sweet but not excessive, but do know it works with up to 3/4 cup brown sugar, if you want a more classic butterscotch intensity. If you plan to put caramel on top, or if know you like your butterscotch pudding more mild, use only 1/2 cup brown sugar a smidge less salt. Finally, do note that the color comes from the brown sugar caramel: the less sugar you use, the more pale that pudding will be, which is fine, but just note it will not look like the pictures.
The caramel sauce makes a scant cup. It’s more than you’ll need. I have no idea what you’ll do with the rest; probably it will go to waste. At Mozza, Dahlia Narvaez heats the cream used for the caramel with the seeds from 1/4 of a vanilla bean before adding it to the sauce. I did it once this way, the second time used vanilla sugar instead of plain sugar, and the third time, skipped it altogether. Salted caramel, in my opinion, tastes good enough without it.
- 2/3 cup (125 grams) dark brown sugar [see Note]
- 2/3 teaspoon (or a heaped 1/2 teaspoon) kosher salt
- 1/4 cup (60 ml) water
- 1 cup (235 ml) heavy cream
- 1 cup (235 ml) milk (whole or lowfat work here)
- 2 tablespoons (15 grams) cornstarch
- 2 large egg yolks
- 1 large egg
- 3 tablespoons (45 grams) unsalted butter
- 1 to 2 teaspoons (5 to 10 ml) vanilla extract
- 1 to 2 teaspoons rum (optional)
- 1/2 cup plus 2 tablespoons (125 grams) granulated sugar
- 2 tablespoons (30 ml) water
- 2 tablespoons (30 grams) salted or unsalted butter
- 1/2 cup (120 ml) heavy cream
- Flaky sea salt, to taste
- 1/2 cup heavy cream
- Sugar, to taste, if desired
- 2 tablespoons creme fraiche or sour cream (optional)
Salted Caramel (optional)
Make the pudding: Stir the brown sugar, water, and salt together in the bottom of a medium, heavy-bottomed saucepan. Turn the heat on to medium-high and cook the mixture without stirring until it’s dark brown and smells caramelized, 8 to 10 minutes. Whisk in the cream (it’s going to hiss and bubble dramatically), then milk. The butterscotch is going to firm up when the cooler cream/milk hits it, but bring the mixture back to a boil, stirring all the way into the corners, and the butterscotch will liquefy again.
In a medium bowl, whisk the egg, egg yolks, and cornstarch. Very slowly drizzle in 1 cup of the butterscotch mixture, whisking the whole time. The bowl should feel warm, but if it does not, keep drizzling in butterscotch and whisking until it does, then whisk this back into the mixture still in the saucepan. Return the saucepan to the stove over medium heat, whisking constantly, until it comes to a bloopy, slow simmer. Whisk it, simmering, for 1 to 2 minutes; it should thicken fast.
Remove pot from heat, whisk in butter until it melts, then rum, if using, and vanilla — you can start with 1 teaspoon and add the second if you want a stronger flavor.
Pour pudding into 6 small cups (I use these glasses) and chill in fridge until fully cool and set, a few hours or overnight. If you’d like to prevent a pudding skin on top, cover the glasses tightly with plastic.
Make the salted caramel, if using it: Once the puddings are mostly cool and set, you can make the salted caramel. Combine the sugar and water in the bottom of a medium, heavy-bottomed saucepan, then turn heat on stove to medium-high and cook without stirring (but you can gently tip the pan to gauge color) until the sugar takes on an amber color, about 10 minutes. Remove pan from heat and carefully whisk butter, then cream, into the caramel (it’s going to hiss and bubble dramatically, too). If the caramel firms, you can return it to stove to gently heat it until it melts again, but I didn’t find this necessary. Add salt to taste. Let caramel cool a bit, then spoon some onto the top of each pudding and let them finish cooling.
To serve: Beat cream and 1 teaspoon sugar, if desired, until it holds very soft peaks, then beat in creme fraiche or sour cream, if desired, which should finish thickening the cream, but if it does not, gently beat for another minute until soft peaks form. Dollop some on each pudding dish and eat immediately.
- 2 cups corn kernels, frozen (from a 10-ounce or 283-gram bag; no need to defrost) or fresh
- 8 tablespoons (1/2 cup, 4 ounces, or 115 grams) unsalted butter
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon cayenne pepper, or to taste
- 3/4 cup (180 grams) sour cream
- 2 large eggs
- 1 1/2 tablespoons (20 grams) granulated sugar
- 2 1/4 teaspoons baking powder
- 7 tablespoons (55 grams) all-purpose flour
- 6 tablespoons (55 grams) cornmeal
In a food processor or high-powered blender, blend half — I just eyeball it — the corn until finely chopped.
Slice the butter into a few pieces. In a large sauté pan over medium heat, melt the butter and continue to cook it, stirring frequently, after it has melted — in a few minutes, light brown flecks will appear in the pan and it will smell toasty and wonderful. Briefly remove the pan from the heat; it will continue to cook to a nutty brown color just from the existing heat in the pan.
Pour off 2 tablespoons of the brown butter into a small dish and set aside. [See alt brown butter hot honey drizzle suggestion at the end.]
Add whole corn kernels, blended corn, salt, and cayenne to the brown butter in the pan and cook over medium-high heat, stirring, for 4 to 5 minutes, until the corn is tender and brighter yellow. Scrape the corn and every single fleck of brown butter into a large bowl and whisk in sour cream. If the mixture still feels piping hot, let it cool for 5 minutes. If the sour cream cooled it to warm, no need to.
Whisk in eggs until well-combined. Sprinkle sugar and baking powder over batter surface and whisk thoroughly to ensure it’s well-distributed through the batter. Add flour and cornmeal and mix until just combined. Scrape batter into prepared dish.
Bake for 15 to 20 minutes, until a toothpick inserted into the center comes out batter-free. Immediately drizzle reserved brown butter over batter. Add a few flakes of sea salt too, if you wish. Eat warm
Do ahead: Corn pudding keeps fantastically; I’d limit it to just one day at room temperature or keep it in the fridge for 3 to 4 days. Rewarm in a low oven.
With a brown butter hot honey drizzle: Whisk 1 to 2 tablespoons, to taste, hot honey (both of these are great ones) into the reserved brown butter. Warm gently if the mixture is not runny/pourable before drizzling it over the finished corn pudding.