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Butterscotch Pudding with Blood Orange Gelee and Coconut Cream

blood-orange

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.
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