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beth's whole recipe
For Salted Caramel:
1 cup (200 g) Sugar
½ cup (120 ml) of heavy cream or whipping cream, warmed
¼ tsp (1.25 ml) fleur de sel sea salt
2 tbsp (30 g) butter
½ tsp (2.5 ml) vanilla
For Puddings:
5 egg yolks
1/3 cup (35 g) cornstarch (cornflour)
2 cups (475 ml) milk
1 cup (240 ml) heavy cream
1 vanilla bean
2 tbsp (30 g) unsalted butter
For Garnish:
1 cup (240 ml) heavy Cream
1 tbsp (6 g) powdered sugar
½ tsp (5 ml) vanilla
Toffee Bits
chocolate whiskey cake's glaze
For the Glaze:
1 cup (200 g) white sugar
1/2 cup (120 ml) heavy cream (room temperature or slightly warmed)
¼ tsp (1.75 ml) salt
¼ cup (30 g) toffee bits
用料
| pudding flavoring 2: salted caramel | |
| sugar | 2/5 cup = 3/8 cup + 1.2 tsp |
| heavy cream (48ml) | 1/5 cup = 3 tbsp + 0.6 tsp |
| fleur de sel sea salt | 1/10 tsp |
| butter | 4/5 tbsp |
| vanilla | 1/5 tsp = 0.2 tsp |
| pudding | |
| * egg yolk mixture | |
| egg yolk | 2 |
| cornstarch | 2/15 cup = 2 tbsp + 0.4 tsp |
| * cream mixture | |
| milk (4/5 cup) | 4/5 cup = 3/4 cup + 2.4 tsp |
| heavy cream (96ml) | 2/5 cup = 3/8 cup + 1.2 tsp |
| vanilla extract | 2/5 tsp = 0.4 tsp |
| * pudding flavoring 1 | |
| butter | 4/5 tbsp = 2.4 tsp |
| ------------------------------------ | |
| garnish (whipped cream) | |
| heavy cream | 2/5 cup = 3/8 cup + 1.2 tsp |
| powdered sugar | 2/5 tbsp = 1.2 tsp |
| vanilla | 1/5 tsp = 0.2 tsp |
salted caramel pudding的做法
prep:
warm heavy cream for caramel sauce----- salted caramel sauce -----
< caramel sauce pot>
1. get a high-profile sauce pot
2. melt sugar on medium high heat until it turns a deep amber and is completely dissolved. (could
This will take 7-10 mins.
beth: TURN OFF FLAME.
<I found w/ flame on helps dissolving tho>
3. add ½ cup of warmed heavy cream
Allow for boiling to settle, and then whisk to combine.
4. Add ¼ tsp Fleur de Sel salt
>>>> till this step, same caramel sauce as in whiskey cake's caramel glaze <<<<<
5. add butter and vanilla extract.
Whisk until smooth and transfer to a Pyrex pitcher to cool.
******* note. original recipe makes 3/4 cup caramel sauce
this portion (2/5) in my recipe makes 0.3 cup----- pudding -----
1. egg mixture
< egg mixture bowl>
in a large heat safe mixing bowl
- add egg yolks and cornstarch, whisk until a smooth paste forms and set aside.2. cream mixture
< sauce pot>
(1) simmer mixture
- In a large sauce pot
- add milk, cream and vanilla bean paste scraped from bean, and the bean itself.
>>> Simmer for 5 mins until foamy and the vanilla completely infuse into the mixture.
- if used vanilla beans: Drain cream mixture through a sieve into a large heat safe container, to catch bits of vanilla pod.3. temper the egg
< egg mixture bowl>
(1) slowly pour a small amount of the hot cream mixture into the egg yolk mixture and whisk to temper the eggs and prevent them from scrambling
(2) continue to add the rest of the cream mixture whisking all the while until fully combined.---- cook the pudding -----
< pudding sauce pot>
(1) Transfer this mixture into a cleaned out pot and heat on medium high
(2) whisk until thickened to a light pudding consistency but is still pourable.
**** This will happen quickly as soon as it stats to thicken
(3) Remove from the heat (since it will continue to thicken if left on the hot burner)----- add flavor ----
< pudding sauce pot>
add butter and pour caramel sauce to the pudding
it will turn to a butterscotch hue----- distribute -------
pour pudding to French tumblers and transfer to the fridge for at least 2 hours to set w/o covering
**** when covered to set, pudding tend to get condensation and moisture on top. also, uncovered could leave a nice seal once the pudding starts to set.------- serve -------
sprinkle some fleur de sel sea salt
top with some toffee bits /cinnamon / nutmeg / crushed nuts
PECAN PECAN PECAN!