This recipe from the latest issue of Gourmet is pudding for grownups. The flavors are rich and complex; the texture perfect. With just some simple whisking you can have homemade pudding in minutes. It is near magical. Plus this is almost a guilt-free dessert which can be made entirely with antioxidant rich brown sugar, and low-fat, organic dairy.Butterscotch Pudding with Orange-scented Cream
adapted from Gourmet February 2009
1/2 cup packed dark brown sugar
2 tblsp + 2 tsp cornstarch
1 1/2 cups milk (organic EPA/DHA + reduced fat)
1/2 cup heavy cream (organic)
2 tblsp unsalted butter, cut into bits
1 tsp vanilla extract
1/2 cup whipping cream
2-3 tblsp confectioner sugar
zest of 1 orange, finely chopped
In a heavy pot, off the heat, whisk together sugar, cornstarch, and 1/4 tsp salt. Put pot on medium heat and pour in the milk and cream. Whisk over medium heat for several minutes to dissolve the sugar. The mixture will be thin but as it comes to a boil will thicken rapidly. Once at a slow boil, continue for 1 minute then immediately take off the heat and whisk in butter and vanilla. Scoop into ramekins or a large bowl and place in the refrigerator to chill for at least 2 hours. Gourmet recommends using a sheet of buttered wax paper over the surface of the pudding. I think this is to prevent the inevitable 'pudding skin' but if you're a fan of pudding skin you can skip this step. I skipped it and just remixed everything together before serving.
Serve with freshly whipped cream sweetened with some confectioner sugar and the zest of an orange. You might consider making a double recipe because it won't last long after that first taste.
1 1/2 cups milk (organic EPA/DHA + reduced fat)
1/2 cup heavy cream (organic)
2 tblsp unsalted butter, cut into bits
1 tsp vanilla extract
1/2 cup whipping cream
2-3 tblsp confectioner sugar
zest of 1 orange, finely chopped
In a heavy pot, off the heat, whisk together sugar, cornstarch, and 1/4 tsp salt. Put pot on medium heat and pour in the milk and cream. Whisk over medium heat for several minutes to dissolve the sugar. The mixture will be thin but as it comes to a boil will thicken rapidly. Once at a slow boil, continue for 1 minute then immediately take off the heat and whisk in butter and vanilla. Scoop into ramekins or a large bowl and place in the refrigerator to chill for at least 2 hours. Gourmet recommends using a sheet of buttered wax paper over the surface of the pudding. I think this is to prevent the inevitable 'pudding skin' but if you're a fan of pudding skin you can skip this step. I skipped it and just remixed everything together before serving.
Serve with freshly whipped cream sweetened with some confectioner sugar and the zest of an orange. You might consider making a double recipe because it won't last long after that first taste.
"Plus this is almost a guilt-free dessert which can be made entirely with antioxidant rich brown sugar, and low-fat, organic dairy."
ReplyDeleteThat's what Courtney told me, so I ate a ton of that stuff last night!
this looks marvelous. quite gourmet!
ReplyDelete