Butterscotch
with Dark Chocolate Pearls
THE RECIPE
INGREDIENTS:
- For custard:
- 16 oz Heavy cream
- 1/4 cup Brown sugar
- 1/2 tsp Salt
- 1 tsp Vanilla Extract
- 3 Tbsp Demerara Sugar
- For topping:
- 1 tsp Flaked Sea Salt
- 1 Tbsp Dark Chocolate Pearls
- From your pantry:
- 4 Eggs
ABOUT THE RECIPE:
These decadent puddings turn a childhood favorite into a sophisticated treat. Flaked sea salt and crunchy chocolate pearls top the sublime vanilla-caramel custard, served chilled in individual cups.
GLUTEN FREE!
These custards are 100% gluten free, however the dark chocolate pearl topping is not and can be omitted if necessary.
BAKING ADVICE:
BAKING TOOL HACKS
Not sure what to cook these desserts in? Any oven-safe cups for coffee or tea work perfectly. They are baked at a low temperature, so most porcelain cups can withstand the heat.
For adults only: In step 2, add a tablespoon of your favorite Scotch or bourbon to give the puddings a little kick.
YOUR INGREDIENTS
STEP 1
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat oven to 300°F. Remove 4 eggs from your refrigerator. In one large heatproof bowl and one small bowl, separate the eggs into yolks and whites respectively. Set aside the yolks for the pudding and save the egg whites for another use (like an omelet or meringue!). Set out six 4-ounce ceramic cups or ramekins.
STEP 2
In a medium saucepan, whisk the heavy cream, brown sugar, salt, and vanilla extract over medium heat until scalded (small bubbles will appear on the sides of the pan). Turn off heat and set aside.
STEP 3
Make caramel. In a medium saucepan, combine demerara sugar and half a cup of water. Whisk to dissolve the sugar and set over medium-high heat. After a few minutes, the mixture will come to a boil; the water will evaporate and the sugar will bubble and become thick and syrupy. Continue to cook, stirring occasionally (with a heatproof spatula) for a total of five minutes. Add the heavy cream and sugar mixture to the caramel and whisk to combine.
STEP 4
Using a measuring cup, scoop and slowly pour some of the hot cream into the yolks, whisking as you pour to temper (cool down) the hot cream. Repeat with the remaining cream until fully incorporated.
STEP 5
Pour the pudding into the ceramic cups. Transfer them to a deep roasting pan. Fill the roasting pan with an inch of hot water, about halfway up the sides of the cups. Carefully place the baking dish in the oven and bake for 45 to 50 minutes. The pudding is done when it is nearly set: It will jiggle if you tap the edge of the ramekin with a spoon. If the pudding ripples from the center, like water in a pond, then it needs more time.
STEP 6
Carefully remove the roasting pan from the oven and remove the ramekins from the water bath. Cool to room temperature and refrigerate for at least two hours or up to two days before serving. Cover once completely chilled. Finish the puddings with a sprinkle of flaked sea salt and a few dark chocolate pearls. Enjoy!
