BUTTERSCOTCH PUDDING
Steps:
- In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. You'll smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.
- Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract. Pour into 6 to 8 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled.
STEAMED PUMPKIN PUDDINGS WITH TENNESSEE RUM HARD SAUCE AND PUMPKIN SEED BRITTLE
When the subject of pumpkins comes up, minds most often go to pumpkin pie, but this is only one of so many uses for pumpkin. In our kitchens it is used in soup, purees, and salads, and is even sometimes dried and ground into a fine powder that finds its way onto desserts and savory dishes alike to add a dash of burnt orange color. Our chefs' favorite culinary pumpkin is the Kentucky field pumpkin, a variety that dates back to 1700. This old type is light tan and has excellent keeping qualities, an important factor for our ancestors because they could rely on them to last through the winter. True to its name, hard sauce-the classic accompaniment to steamed pudding-is as firm as the beaten butter from which it is made. It's so easy to make, requiring little more than a few ingredients and a mixer. Very little rum is used in this recipe, yet its flavor is what gives the sauce character. We love our Tennessee Prichard's rum, a dark rum with deep caramel tones. You can use Bacardi Dark, or, even better, choose an interesting rum with a distinct flavor. This recipe is the place to use the pretty custard cups you inherited from your grandmother but can never find a reason to use. Or, if you have a good supply of six-ounce ramekins, these are beautiful unmolded.
Provided by Food Network
Categories dessert
Time 3h5m
Yield 6 servings
Number Of Ingredients 25
Steps:
- To prepare the puddings, preheat the oven to 350 degrees F. Brush the inside of six 6-ounce heat-proof custard cups or ramekins with the melted butter. Invert the custard cups on a baking sheet and refrigerate until the butter sets.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and coriander.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), beat the 8 tablespoons butter and the cane sugar on high speed until the mixture is light and fluffy. Add the eggs one at a time, followed by the yolk and the vanilla, beating well and scraping down the side of the bowl with a rubber spatula after each addition. Beat in the pumpkin puree and scrape down the bowl.
- Add the flour mixture in thirds, alternating with the buttermilk, beating each time only until the batter is smooth.
- Use an ice cream scoop or large spoon to carefully divide the batter among the custard cups, taking care to keep the rims clean. Gently tap each cup to remove any air bubbles.
- In a lidded baking dish or Dutch oven large enough to hold the custard cups with at least 1/2 inch of space between them, place a folded kitchen towel (to hold the cups steady). Arrange the custard cups in the dish. Pour enough very hot tap water into the baking dish to come halfway up the sides of the cups. Cover the baking dish tightly with the lid.
- Bake until a toothpick inserted into the center of a pudding comes out clean and the top springs back when gently pressed, 30 to 40 minutes. Remove the lid and let the puddings cool in the water bath for 20 minutes.
- Meanwhile, prepare the hard sauce. In a medium bowl, beat the butter with an electric mixer set to high speed until fluffy. Reduce the speed to low and add the confectioners' sugar. When the sugar is incorporated, increase the speed to high, and beat until the mixture is light and fluffy.
- Fold in the nutmeg and rum with a rubber spatula; you should have about 1/2 cup. Use within 1 hour or transfer to a bowl, cover, and refrigerate for up to 1 week. Allow the sauce to come to room temperature before serving.
- The puddings can be served warm or at room temperature. If serving directly in the custard cups, serve at once or let cool on a wire rack. If unmolding, to serve the puddings warm as soon as they come out of the water, run a thin knife around the inside of each ramekin to loosen the puddings, then invert into a serving plate. To serve at room temperature, place the ramekins on a wire rack until the puddings cool before inverting them onto serving plates. Top each serving with about 1 tablespoon of the hard sauce and a large shard of brittle.
- Generously butter a rimmed baking sheet or line it with a silicone baking mat. In a large skillet, cook the pumpkin seeds over medium heat, stirring often, until they are lightly toasted, about 3 minutes. Transfer to a plate to cool.
- In a large, heavy, deep saucepan, combine the cane sugar, corn syrup, 1/4 cup water, and 2 tablespoons butter. Cook over medium heat, stirring with a long-handled wooden spoon until the sugar dissolves. Increase the heat to medium high, and bring the mixture to a boil. Let the mixture boil without stirring until it turns deep amber, 8 to 12 minutes.
- Remove the pan from the heat and carefully stir in the baking soda, vanilla, and salt. The mixture will bubble vigorously and expand in the pan. Immediately stir in the pumpkin seeds and pour onto the prepared baking sheet. Use a heat-proof spatula to gently but quickly spread the brittle into a thin, even layer.
- Let the brittle cool to room temperature. Run an offset spatula under the brittle to help loosen it, or gently twist the pan. Break the brittle into shards. Store in an airtight container at room temperature for up to 2 weeks.
BASIC BRITTLE
Brittle can be a showcase for a variety of ingredients, giving each homemade batch its owntexture and flavor. For recipes and inspiration, try one of our variations: Lemon and Almond Brittle, Pine Nut and Rosemary Brittle, Cashew and Cayenne Brittle, Pepita and Lavender Brittle, Coconut and Spice Brittle, Espresso and Walnut Brittle.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes 1 sheet (about 9 by 11 inches)
Number Of Ingredients 4
Steps:
- Coat a 12-by-17-inch rimmed baking sheet withcooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook,swirling occasionally, until mixture just starts to turn golden around edge.
- Stir in mix-ins. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Pour onto baking sheet without spreading. Let cool. Break into pieces.
PEANUT BRITTLE
My Aunt Joyce taught my mother how to make this and she taught me.
Provided by Gina
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Yield 15
Number Of Ingredients 5
Steps:
- Lay out several sheets of foil to spoon the hot peanut brittle onto.
- In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don't own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web.
- Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from stove. Add soda and stir. Mixture will foam up.
- Spoon out bite-size pieces onto unbuttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.
Nutrition Facts : Calories 138 calories, Carbohydrate 23.3 g, Fat 4.8 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 92.8 mg, Sugar 16.2 g
GINA'S BUTTERSCOTCH PUDDING POTS AND CASHEW BRITTLE
Steps:
- Whisk the first four ingredients together in a large bowl.
- Melt the butter in a heavy-bottomed saucepan over medium heat. Stir in the brown sugar, and cook, stirring, until the sugar has melted into the butter.
- Whisk in the half-and-half mixture, and bring to a boil. Reduce the heat, and simmer, whisking constantly, until the pudding thickens, about 4 to 5 minutes. Strain the pudding into a large measuring cup, and then divide evenly into eight 4-ounce ramekins. Let cool, then chill in the refrigerator to set for at least 2 hours.
- Serve with Gina's favorite cashew brittle (recipe follows).
- CASHEW BRITTLE
- Line a nonstick sheet pan with parchment or a silicone mat, and set aside.
- Heat the corn syrup, sugar, and salt in a medium saucepan set over medium-high heat. Cook until the temperature reaches 310 degrees F on a candy thermometer. Once the mixture reaches 310 degrees F, remove from the stove; quickly add the baking soda, cashews, and butter, and keep stirring constantly. The mixture will stay opaque.
- Carefully pour the hot mixture onto the mat-or parchment-covered sheet pan, and spread across the pan with wooden spoon. Cool for 1 1/2 hours. Break into 2-inch pieces.
- NOTE
- A silicone mat works best to avoid a sticky clean-up; do not use waxed paper, which will melt and stick under the heat of the candy.
RICE PUDDING WITH MACADAMIA-MAPLE BRITTLE
A great alternative for people who aren't particularly fond of your "basic" rice pudding. Reminiscent of creme brulee, this creamy rice pudding is topped with a maple, brown sugar, and macadamia-nut mixture that gives the dessert a brittle-like finish. As your spoon cracks through the crunchy topping, each bite offers an appealing contrast of delicious textures.
Provided by smartdog
Categories Breakfast
Time 52m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a 4-quart saucepan, bring milk, 3/4 cup sugar, and the butter to a boil over medium-high heat, stirring until sugar dissolves.
- Add rice and cinnamon sticks; return mixture to a boil.
- Reduce heat to medium low, cover, and simmer 25 minutes, stirring occasionally.
- In a medium bowl, whisk together eggs and vanilla.
- Whisk 1 cup of rice mixture into egg mixture.
- Transfer egg mixture to saucepan with rice mixture, stirring until well combined.
- Reduce heat to low and simmer 10 minutes.
- Remove from heat, discard cinnamon, and transfer to a 2-quart baking dish.
- Let cool at least 20 minutes or cover and refrigerate overnight.
- Heat broiler.
- In a small bowl, combine maple syrup with remaining 1/4 cup sugar.
- Press macadamia nuts into rice pudding, covering the top.
- Drizzle maple syrup mixture evenly over top.
- Broil, 4 inches from heat, until lightly browned-- 2 1/2 to 3 minutes.
- Let cool, spoon into dessert cups, and serve.
Nutrition Facts : Calories 413.5, Fat 14.2, SaturatedFat 6.9, Cholesterol 86.1, Sodium 109.3, Carbohydrate 62.6, Fiber 0.7, Sugar 33.4, Protein 9.6
BROWNIE BRITTLE
Steps:
- Preheat oven to 350°. In a large bowl, beat the egg, oil, sugar, water and vanilla. Whisk together the flour, cocoa, salt, baking powder and, if desired, espresso powder; stir into egg mixture until blended. , Spread into a greased or parchment paper-lined 15x10x1-in. baking pan. Top with chopped nuts if desired. Bake until very firm to the touch, 12-15 minutes. Cool on a wire rack. Break into pieces. In a microwave, melt chocolate chips and oil; stir until smooth. Drizzle over pieces. Let stand until set.
Nutrition Facts : Calories 78 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 44mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
PEANUT BRITTLE BREAD PUDDING
This recipe was given to me by a dear friend. It is wonderful. You can make this recipe a lot easier by serving store bought caramel sauce.
Provided by Lauren Clark
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat all caramel sauce ingredients except vanilla to boiling in heavy 4-quart Dutch oven over medium heat, stirring constantly; reduce heat slightly.
- Boil about 30 minutes, stirring frequently until sugar is dissolved and mixture is light caramel colored.
- Stir in vanilla.
- Cool about 30 minutes.
- Heat oven to 350 degrees.
- Grease bottom and side of 1-quart casserole with shortening.
- Place 2 cups of the bread cubes in casserole.
- Sprinkle with half of the peanut brittle; repeat with remaining bread cubes and peanut brittle.
- Beat egg in small bowl.
- Stir in milk, brown sugar, and butter.
- Pour over bread mixture.
- Bake uncovered 23-30 minutes or until golden brown.
- Serve with caramel sauce and whipped cream.
Nutrition Facts : Calories 1135.3, Fat 63.2, SaturatedFat 39.1, Cholesterol 231, Sodium 506.9, Carbohydrate 144.2, Fiber 0.6, Sugar 100.7, Protein 6.1
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