CARAMEL PUDDING WITH CHEX STREUSEL
Briar Handly left Vermont for the Rocky Mountains as soon as he finished high school. "I didn't have much of a plan beyond skiing," Mr. Handly said. But jobs cooking burgers in turn-and-burn dives led to high-end ski resorts, and then culinary school. Now he's among a few chefs who are cracking the code of how to make Utah restaurants individual, seasonal and profitable. (Working against 100-mile-an-hour wind gusts and the state's labyrinthine liquor laws isn't easy.) Handle, which opened in Park City in September, is his first restaurant as chef and owner, but he knows the local palate backwards and forwards. "Pudding always sells," he said. Pudding, like Jell-O (Utah's official state snack) is a staple at Mormon gatherings, where sugar is a favorite indulgence. (Alcohol and nicotine are forbidden by the church.) His sneaky and delicious twist on butterscotch pudding has a breath of whiskey from the High West Distillery across the street; you may leave it out. The Chex streusel brings back every Thanksgiving Day, as he snacked endlessly on bowls of Chex Mix while watching football.
Provided by Julia Moskin
Categories dinner, lunch, snack, custards and puddings, dessert
Time 1h
Yield 12 servings
Number Of Ingredients 21
Steps:
- Make the budino: Combine brown sugar, corn syrup and 2 tablespoons water in a large heavy pot. Set over medium heat and cook, stirring, until mixture is smooth and sugar begins to caramelize, about 3 minutes.
- Add cream, milk and the vanilla bean pod and seeds and continue cooking over medium heat, stirring often, until sugar is dissolved, about 8 minutes.
- In a large bowl, whisk together whole egg, egg yolks and cornstarch. Very slowly, add 1/2 cup of the hot cream mixture, whisking constantly. Pour tempered egg mixture into pot, whisking constantly to keep eggs from scrambling. Cook 6 to 8 more minutes, stirring constantly, until mixture is thick. Remove from heat and discard vanilla bean.
- Add salt, butter and whiskey. Emulsify budino with an immersion hand blender, or transfer to a regular blender and pulse until butter is melted and incorporated. Taste and add salt, if desired.
- Working quickly so a skin does not form, pour budino into 12 4-ounce ramekins or small jars. Let cool in the refrigerator until set, about 4 hours.
- Meanwhile, make the Chex topping: Heat oven to 350 degrees. Mix Chex, brown sugar, butter, flour, cinnamon, vanilla, salt and nutmeg in a large bowl until cereal is coated. Spread mixture on a parchment-lined baking sheet and bake 20 minutes, tossing every 5 minutes, until browned and crisp. Let cool.
- Make the whipped mascarpone: Beat cream with an electric mixer on medium-high speed until soft peaks form. Add mascarpone and maple syrup and beat on medium speed until smooth. Season with salt, then transfer to a piping bag. Pipe whipped cheese on top of set budinos. Sprinkle Chex on top.
Nutrition Facts : @context http, Calories 731, UnsaturatedFat 16 grams, Carbohydrate 68 grams, Fat 50 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 31 grams, Sodium 529 milligrams, Sugar 53 grams, TransFat 1 gram
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