lower third of the oven and preheat the oven to 325°F. In a medium bowl, whisk the egg yolks, sugar, and coffee liqueur. Set aside.
In a medium saucepan, heat the heavy cream and the whiskey over medium-low heat until just barely simmering. Remove the saucepan from the heat, add the chocolate, and stir until smooth.
Whisk a few tablespoonfuls (no more than ¼ cup) of the hot cream mixture into the egg yolk mixture to temper it, and then whisk the egg yolk mixture back into the cream mixture. Strain the custard through a fine mesh sieve into a large bowl.
Divide the custard between six 6-ounce ramekins, custard cups, or ovenproof coffee mugs. Cover each with a piece of aluminum foil. Place the cups in a large baking pan or roasting dish and fill with enough hot water to come halfway up the ramekins. Bake for 50 minutes, or until the custards are set but the centers still jiggle slightly. Remove the custards from the water and remove the foil. Transfer to the refrigerator and chill for at least 4 hours before serving.
SHAKE IT UP: Substitute Irish cream liqueur, such as Bailey’s, for the coffee liqueur.
Schnappy Butterscotch Pudding with Pretzel Brittle
M AKES
6
SERVINGS
H OMEMADE BUTTERSCOTCH PUDDING TASTES NOTHING LIKE the instant mix varieties available in supermarkets. The flavor is deep and intense—layer upon layer of butter and caramel.
This recipe makes more brittle than you will need to garnish each pudding. But so what? It lasts for several months and makes an amazing housewarming gift.
FOR THE BUTTER-SCOTCH PUDDING:
5 tablespoons unsalted butter
1¼ cups packed dark brown sugar
1¼ cups heavy cream
2 cups milk
4 large egg yolks
3 tablespoons cornstarch
¾ teaspoon salt
3 tablespoons butterscotch schnapps
FOR THE PRETZEL BRITTLE:
1 cup granulated sugar
1 cup packed light brown sugar
¼ pound (1 stick) unsalted butter, diced
2 tablespoons light corn syrup
½ cup water
½ teaspoon baking soda
1 cup butterscotch chips
⅔ cup crushed thin pretzel sticks
TO MAKE THE BUTTERSCOTCH PUDDING , combine the butter and the dark brown sugar in a large heavy-bottomed saucepan. Cook over medium heat until the mixture is smooth and bubbling, 4 to 5 minutes.
Meanwhile, in another medium saucepan, warm the heavy cream over low heat. Slowly and carefully pour the warm cream into the brown sugar mixture. Stir over low heat until smooth and combined, about 2 minutes. Remove from heat.
In a medium bowl, whisk the milk, egg yolks, cornstarch, and salt. Whisk ¼ cup of the warm butterscotch mixture into the egg mixture to temper it, and then whisk the egg mixture back into the rest of the butterscotch mixture.
Return the saucepan to low heat and cook, stirring constantly with a whisk, until the mixture has thickened to a pudding-like consistency, about 7 minutes. Remove the saucepan from the heat (if the mixture is very lumpy, strain it through a fine-mesh sieve into a large bowl). Whisk in the butterscotch schnapps. Divide the pudding between six individual ramekins or custard cups. Chill at least 4 hours and preferably overnight before serving.
TO MAKE THE PRETZEL BRITTLE , combine the sugar, light brown sugar, butter, corn syrup, and ½ cup water in a large saucepot and bring to a boil. Cook over medium heat, stirring every so often, for about 20 minutes, or until it has turned a rich golden color, and a candy thermometer registers 300°F.
Remove from the heat and stir in the baking soda. The mixture will foam and bubble viciously (don’t stress—that’s supposed to happen). Once the foaming subsides a bit, pour the mixture onto a baking sheet and spread it out as much as possible with a spatula. Let stand for about 10 minutes, or until the brittle hardens slightly.
Meanwhile, in a small bowl, melt the butterscotch chips in the microwave for 1 minute. Stir and then return the butterscotch to the microwave and heat for 1 minute more, or until smooth. Pour the butterscotch over the brittle, and
In a medium saucepan, heat the heavy cream and the whiskey over medium-low heat until just barely simmering. Remove the saucepan from the heat, add the chocolate, and stir until smooth.
Whisk a few tablespoonfuls (no more than ¼ cup) of the hot cream mixture into the egg yolk mixture to temper it, and then whisk the egg yolk mixture back into the cream mixture. Strain the custard through a fine mesh sieve into a large bowl.
Divide the custard between six 6-ounce ramekins, custard cups, or ovenproof coffee mugs. Cover each with a piece of aluminum foil. Place the cups in a large baking pan or roasting dish and fill with enough hot water to come halfway up the ramekins. Bake for 50 minutes, or until the custards are set but the centers still jiggle slightly. Remove the custards from the water and remove the foil. Transfer to the refrigerator and chill for at least 4 hours before serving.
SHAKE IT UP: Substitute Irish cream liqueur, such as Bailey’s, for the coffee liqueur.
Schnappy Butterscotch Pudding with Pretzel Brittle
M AKES
6
SERVINGS
H OMEMADE BUTTERSCOTCH PUDDING TASTES NOTHING LIKE the instant mix varieties available in supermarkets. The flavor is deep and intense—layer upon layer of butter and caramel.
This recipe makes more brittle than you will need to garnish each pudding. But so what? It lasts for several months and makes an amazing housewarming gift.
FOR THE BUTTER-SCOTCH PUDDING:
5 tablespoons unsalted butter
1¼ cups packed dark brown sugar
1¼ cups heavy cream
2 cups milk
4 large egg yolks
3 tablespoons cornstarch
¾ teaspoon salt
3 tablespoons butterscotch schnapps
FOR THE PRETZEL BRITTLE:
1 cup granulated sugar
1 cup packed light brown sugar
¼ pound (1 stick) unsalted butter, diced
2 tablespoons light corn syrup
½ cup water
½ teaspoon baking soda
1 cup butterscotch chips
⅔ cup crushed thin pretzel sticks
TO MAKE THE BUTTERSCOTCH PUDDING , combine the butter and the dark brown sugar in a large heavy-bottomed saucepan. Cook over medium heat until the mixture is smooth and bubbling, 4 to 5 minutes.
Meanwhile, in another medium saucepan, warm the heavy cream over low heat. Slowly and carefully pour the warm cream into the brown sugar mixture. Stir over low heat until smooth and combined, about 2 minutes. Remove from heat.
In a medium bowl, whisk the milk, egg yolks, cornstarch, and salt. Whisk ¼ cup of the warm butterscotch mixture into the egg mixture to temper it, and then whisk the egg mixture back into the rest of the butterscotch mixture.
Return the saucepan to low heat and cook, stirring constantly with a whisk, until the mixture has thickened to a pudding-like consistency, about 7 minutes. Remove the saucepan from the heat (if the mixture is very lumpy, strain it through a fine-mesh sieve into a large bowl). Whisk in the butterscotch schnapps. Divide the pudding between six individual ramekins or custard cups. Chill at least 4 hours and preferably overnight before serving.
TO MAKE THE PRETZEL BRITTLE , combine the sugar, light brown sugar, butter, corn syrup, and ½ cup water in a large saucepot and bring to a boil. Cook over medium heat, stirring every so often, for about 20 minutes, or until it has turned a rich golden color, and a candy thermometer registers 300°F.
Remove from the heat and stir in the baking soda. The mixture will foam and bubble viciously (don’t stress—that’s supposed to happen). Once the foaming subsides a bit, pour the mixture onto a baking sheet and spread it out as much as possible with a spatula. Let stand for about 10 minutes, or until the brittle hardens slightly.
Meanwhile, in a small bowl, melt the butterscotch chips in the microwave for 1 minute. Stir and then return the butterscotch to the microwave and heat for 1 minute more, or until smooth. Pour the butterscotch over the brittle, and
Similar Books
