killer butterscotch pudding

When Mozza first opened in Los Angeles, we happened to be out there and had a fantastic meal.  My brother and I ordered the butterscotch budino with caramel sauce to top off the meal.  It was unbelievable.  A few weeks after that the New York Times printed the recipe.  I have been holding on to that particular page since May 2007.  I finally made the pudding.  It is truly out of this world and not that hard to make.  The key is letting sugars caramelize.

For the pudding/budino:

3 cups heavy creamy

1 1/2 cups whole milk

1 large egg

3 large egg yolks

5 tbsp. cornstarch

1 1/8 cup dark brown sugar

1 1/2 tsp. kosher salt

5 tbsp. unsalted butter

1 1/2 tbsp. dark rum

Combine the cream and milk together in a pitcher.  Whisk the egg, egg yolks and cornstarch in a medium bowl, set aside.

Combine the brown sugar, kosher salt and 1/2 cup water in heavy bottom pot.  Place this over a medium high heat and let it sit until the edges begin to brown.  Keep tilting the pot so the mixture evenly caramelizes and gets a deep brown.  I actually set the timer for 10 minutes and it was perfect. 

Immediately whisk in cream mixture.  The mixture will steam and the caramel will seize.  Bring this to a boil then reduce the heat to medium.  Whisk a cup at a time of the egg mixture until half is incorporated.  Then pour that immediately back into the pot, remove from the heat and whisk about two minutes and it should get really thick.

Whisk in the butter and rum.  You are supposed to strain the mixture now.  I didn't and it was still creamy.  Divide this into 10 6-ounce ramekins.  Cover with plastic and make sure the plastic sits on top of the mixture so a top isn't created.  Chill for 3 hours or 3 days.

Caramel Sauce

3/4 cup cream

1/4 tsp. vanilla

2 tbsp. butter

2 tbsp. light corn syrup

1/2 cup sugar

Combine 1/2 cup cream and the vanilla in a medium saucepan.  Heat until simmering.  Add the butter and remove from the heat. 

In a large heavy bottomed saucepan, combine the corn syrup, sugar and 4 tbsp. water.  Cook over a medium high heat until the mixture turns amber.  Continue to swirl the pan for an even heat.  I set the timer for 10 minutes and it was perfect.  

Remove from the heavy and carefully whisk in the cream mixture.  Set aside and let cool.  You can refrigerate this and reheat before serving.

Whipped Cream

1/4 cup cup

3/4 cup creme fraiche

Beat the cream until it begins to thicken.  Add in the creme fraiche and whisk until fluffy.

Spoon the warm caramel sauce over the butterscotch pudding, sprinkle with a little salt and a dollop of the whipped cream topping and serve.  Obviously not light in the calories but worth every bite.