Pudding Pudding and More – KSTP.com 5 Eyewitness News

Dessert pudding and more

Chef and owner of Hepcat Coffee, Terry John Zella is celebrating National Pudding Day with some dessert recipes!

Dessert sauce


4 tablespoons of unsalted butter
1/2 cup packed dark brown sugar
1 tablespoon salt
1/2 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon bourbon or whiskey (optional)

  1. Melt the butter in a medium-sized heavy-bottomed saucepan over medium heat.
  2. Add the brown sugar, salt, and heavy cream and stir the mixture with a rubber spatula until well combined. Bring to a boil, scraping down the sides occasionally, then boil for 4 to 5 minutes.
  3. Remove the mixture from the heat and add the vanilla extract and bourbon or whiskey, if using. Transfer the butterscotch sauce to a bowl to cool. The candy will thicken noticeably as it cools, be careful not to overcook the sauce as it becomes a chewy caramel rather than a pourable sauce.

Butterscotch budino (pudding) with caramel sauce

Serves 10

3 cups heavy cream
1 ½ cup whole milk
1 cup plus 2 tablespoons tightly packed dark brown sugar
Half a cup of water
1 ½ teaspoon kosher salt
1 large egg
3 large egg yolks
5 tablespoons cornstarch
5 tablespoons of unsalted butter
3 tablespoons of dark rum

To serve:

Hot bourbon caramel sauce
Frangelico honey whipped cream
Salt flower

  1. In a large bowl, mix the cream and milk and set aside.
  2. In a large, heavy pot, mix the brown sugar, water, and salt and place over medium-high heat. Bring to a boil and cook, stirring occasionally to prevent the mixture from burning, for 10 to 12 minutes or until the mixture is dark brown and smells nutty and caramel.
  3. Remove from heat and immediately beat the cream mixture with the caramelized sugar to stop cooking. The mixture will steam strongly and the sugar will harden. Use caution to avoid getting burned by the bubble mixture. Beat until smooth and caramel is fully incorporated. Return to high heat, bring the mixture to a boil, then turn off the heat.
  4. In a bowl, whisk together the egg, egg yolk, and cornstarch. While whisking constantly, add about half of the caramel cream, 1/2 cup at a time, to the egg mixture. Pour the mixture back into the pot, reserving the remaining caramel cream, and cook over a medium heat, whisking constantly, for about 2 minutes or until a very thick custard forms.
  5. Remove the custard from the heat and whisk in the butter and rum. Pour the custard through a fine-mesh sieve into ten 3/4-cup glasses or glasses, dividing evenly and filling to within 1/2 inch of the rim. Cover with plastic wrap and refrigerate for at least 2 hours, or until well chilled, or for up to 3 days.

Served with spicy bourbon caramel sauce, Frangelico honey whipped cream and sprinkled with fleur de sel.

Blondies butterscotch with white chocolate

2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
Salt 1/2 teaspoon
2 sticks (8 ounces) unsalted butter, at room temperature
1 1/2 cup (packed) light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
6 ounces white chocolate chips
1 cup candy chips or toffee heath pieces
1 cup coarsely chopped walnuts
1 cup sweetened grated coconut
1/2 cup bourbon (to press dough into pan)

  1. Place a rack in the oven and preheat the oven to 325°F. Spray a 9 x 13-inch baking pan with PAM, line with parchment paper, and spray again. Place the pan on a rimmed baking sheet.
  2. Mix flour with baking powder, baking soda, and salt.
  3. Using a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well combined. Add the eggs one at a time, beating for one minute after each addition, then add the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing until they disappear into the mixture. Using a rubber spatula, add potato chips, nuts and coconut. Scrape the mixture into the prepared pan. Moisten your hands with bourbon and press the dough evenly into the pan.
  4. Bake for 40-45 minutes, or until a knife inserted in the center of the blondies comes out clean. The blondies should pull away from the sides of the pan slightly and the top should be a nice honey brown. Allow to cool in the pan

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *