Butterscotch Pudding with Blood Orange Gelee and Coconut Cream Butterscotch Pudding with Blood Orange Gelee and Coconut Cream 6 Servings Susan Walter, Chef • 2 cups whole milk • 1 cup heavy cream • 1/4 cup corn starch • 4 egg yolks • 3/4 cup brown sugar • 1/2 tsp. kosher salt • 4 tbsp. unsalted butter • 1 tsp. vanilla extract Method: 1. In a 1 1/2 qt. saucepan, heat 1 1/2 cups milk and cream until bubbles form around the edges, about 160°F. 2. Place remaining 1/2 cup milk and cornstarch in a cup or small bowl and whisk together. 3. Whisk egg yolks into the milk-cornstarch mixture, then the brown sugar. Add the salt. Reserve. 4. Remove about 1/2 cup of the hot milk mixture and whisk into the egg mixture. Whisk. Add another 1/2 cup and whisk in. 5. Return to the saucepan, stirring until thickened, about 180°F. 6. Pour through a strainer into a clean bowl. Stir in vanilla and butter. Pour about 1/2 cup into a 8 oz. glass and chill for 4 hours. Blood Orange Gelee: • 1 1/4 tsp. gelatin • 1/2 cup water • 3/4 cup The Perfect Purée Blood Orange Concentrate, thawed Method: 1. Soften gelatin in 1/4 cup water. Heat 1/4 cup Blood Orange Concentrate. 2. Stir softened gelatin into hot Blood Orange Concentrate. Stir carefully to completely dissolve gelatin. 3. Add remaining 1/4 cup water. Stir in remaining Blood Orange Concentrate. 4. Mix well. Pour about 1/2-inch gelee over butterscotch. Chill about 4 hours. Coconut Cream: • 1 cup heavy cream • 1 cup The Perfect Purée Coconut, thawed • 1 tbsp. rum Method: 1. Whip cream to soft peaks 2. Fold in Coconut puree and rum. Pipe onto top of chilled Blood Orange Gelee and serve immediately.