Recipe Feature | Butterscotch Budino
[kad_vimeo url="http://vimeo.com/104880357"] Happy National Butterscotch Pudding Day! Celebrate this delicious day with Chef Jeff Mahin's deep, rich, buttery + caramel-y Salted Butterscotch Budino!
Check out the full video tutorial above + follow along with the recipe below to get the most out of this delicious day.
Ingredients
Pudding
2 tbsp. Milk
1 tbsp. Powdered gelatin
10 oz. Butterscotch chips, high quality, such as Guitar
2 tbsp. Whisky (suggestion – Maker’s Mark)
4 cups Heavy Cream
3 tbsp. Light brown sugar
1 tbsp. Sugar
1 tsp. Salt sea
.5 Vanilla bean, seeds scraped and reserved
Caramel Sauce
.3 cups Sugar
6 tbsp. Unsalted butter, cubed
3 tbsp. Light corn syrup
2.5 cups Heavy Cream
1 tsp. Salt
Jacobsen Flaked Sea Salt, to taste
Directions
Pudding
In a dry bowl, mix sugar and gelatin
Place the cream and the vanilla bean into a large sauce pot
Whisk in the sugar mix
Bring to a boil, stirring constantly
Meanwhile, bring the brown sugar, salt, water, whisky and cream to a boil
Add the boiling whisky mix and butterscotch chips to the boiling cream, stir constantly
Once the mix comes back to a boil, strain through a fine strainer and mix
Pour into Weck jars with a sauce gun. 156g each.
Blow torch the tops if there are any air bubbles
Refrigerate to set
Once set place a thin layer of liquid caramel over the tops
Place 1 tsp of Sea Salt on-top to finish
Caramel Sauce
Place butter, corn syrup and sugar in a heavy bottom, medium sauce pot
Place over medium high heat
Stir with a high heat spatula and start to caramelize, you want a golden dark caramel
Wash the sides of the pan with a paint brush dipped in water as not to burn any of the sugar
In a separate sauce pan, heat the cream to a simmer
Once the caramel reaches desired color , slowly pour the hot cream into the pot and stir rapidly
The caramel should be shinny and slightly thick, add the salt and stir again
Remove from the heat and pour through a fine strainer into a heat proof container- (caution, very hot!)
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