 | Butterscotch Pudding with Blood Orange Gelee and Coconut Cream6 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: | |
| • | 3/4 cup The Perfect Purée Blood Orange Concentrate, thawed |
| • | 1 1/4 tsp. gelatin |
| • | 1/2 cup water |
| 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 The Perfect Purée Coconut Puree, thawed |
| • | 1 cup heavy cream |
| • | 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. |