Butterscotch Pudding

Butterscotch Pudding with Toffee-Espresso Sauce
Butterscotch Pudding with Toffee-Espresso Sauce

This butterscotch pudding with toffee-espresso sauce from Chef to Watch Bronwen Wyatt, pastry chef at La Petite Grocery in New Orleans, is unforgettable.

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Butterscotch Pudding with Toffee-Espresso Sauce
Serves 14
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Ingredients
  1. 6 tablespoons butter
  2. 1 tablespoon Steen’s cane syrup
  3. 1 cup plus 1 tablespoon firmly packed light brown sugar
  4. ¼ teaspoon salt
  5. 4¼ cups heavy whipping cream, divided
  6. ½ vanilla bean, split lengthwise, seeds scraped and reserved
  7. ¾ cup sugar
  8. ¼ cup water
  9. 1 (.25-ounce) envelope unflavored gelatin
  10. 3 tablespoons amber or dark rum
  11. 6 large egg yolks
  12. Whipped cream, to serve
  13. Toffee-Espresso Sauce, recipe follows
  14. Crispy Oatmeal-Cocoa Nib Cookies, recipe follows
Instructions
  1. In a large saucepan, melt butter and cane syrup over medium heat. Add brown sugar and salt; cook, stirring often, until mixture comes to a simmer. Whisk in 4 cups cream until caramel has dissolved; remove from heat. Add reserved vanilla bean seeds and bean to cream mixture. Cover and let steep 30 minutes.
  2. In a small, heavy-bottomed,
  3. non-reactive pot, combine sugar and ¼ cup water. Cover and bring to a boil over medium-high heat. When mixture reaches a boil, uncover, and cook until mixture caramelizes to a deep amber color, brushing down sides of pot frequently with a pastry brush dipped in water to prevent crystallization, 10 to 15 minutes. Immediately remove from heat and whisk in remaining ¼ cup cream until caramel is dissolved. Whisk this caramel mixture into the first caramel mixture until totally dissolved.
  4. In a small bowl, combine gelatin and rum.
  5. In a medium bowl, place egg yolks. Slowly whisk 1 cup warm caramel mixture into the egg yolks, then slowly whisk egg yolk mixture into remaining warm carmel. Return mixture to the stove, and cook over medium heat until mixture coats the back of a spoon. Remove from heat. Whisk gelatin mixture into caramel until totally dissolved.
  6. Fill a large bowl with ice. Set another bowl on top of the ice. Strain cream mixture through a fine-mesh sieve into the bowl and let cool 10 minutes. Spoon mixture into 14 (4-ounce) jelly jars and chill for at least 4 hours. Serve topped with whipped cream, Toffee-Espresso Sauce, and Crispy Oatmeal-Cocoa Nib Cookies.
Louisiana Cookin https://www.louisianacookin.com/
Toffee-Espresso Sauce
Yields 1
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Ingredients
  1. ½ cup unsalted butter
  2. ½ cup firmly packed dark brown sugar
  3. ¼ cup Steen’s cane syrup
  4. ½ cup heavy whipping cream
  5. 2 tablespoons freshly brewed espresso
  6. ½ teaspoon vanilla extract
  7. ½ teaspoon salt
Instructions
  1. In a small saucepan, melt butter over medium heat. Add brown sugar and cane syrup; whisk until fully combined. Cook over medium heat 5 to 10 minutes, or until reduced slightly. Add cream, espresso, vanilla, and salt; cook for 5 to 10 minutes longer. Sauce may be served slightly warm or at room temperature.
Louisiana Cookin https://www.louisianacookin.com/
Crispy Oatmeal-Cocoa Nib Cookies
Yields 120
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Ingredients
  1. 2 cups all-purpose flour
  2. ½ teaspoon baking soda
  3. ½ teaspoon salt
  4. 1 cup unsalted butter
  5. 1¼ cups sugar
  6. 1 large egg
  7. 1 large egg yolk
  8. 2 tablespoons light corn syrup
  9. 1 tablespoon Steen’s cane syrup
  10. 3 tablespoons cocoa nibs
  11. 1½ cups rolled oats
Instructions
  1. Preheat oven to 350°. Line baking sheets with parchment paper or silicone baking sheet liners.
  2. Sift together flour, baking soda, and salt into a medium bowl. In a large bowl, using an electric mixer on medium speed, beat butter until creamy. Slowly add sugar and beat until fluffy, scraping down sides of bowl as needed. Add whole egg, egg yolk, corn syrup, cane syrup, and beat until combined. Stir flour mixture and cocoa nibs into butter mixture until combined. Fold in oats.
  3. Divide dough into 4 equal portions, and roll each into a log 1-inch in diameter. Wrap tightly in plastic wrap and freeze until firm, about 30 minutes.
  4. Slice logs into ¼-inch-thick slices. Bake until edges are golden brown, about 12 to 16 minutes. Remove to wire racks, and let cool completely. Store in an airtight container.
Louisiana Cookin https://www.louisianacookin.com/
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