Bean Pudding With Butterscotch Sauce Recipes

BUTTERSCOTCH BUDINO WITH CARAMEL SAUCE

Steps:

• For the budino, combine cream and milk in bowl or pitcher, set aside. Whisk egg, egg yolks and cornstarch in medium bowl, set aside.
• Combine brown sugar, kosher salt and 1/2 cup water in pot. Place over medium-high heat and let sit until edges start to brown. Tilt pot as needed to even the browning until caramelized, nutty and deep brown, about 10 minutes.
• Immediately whisk in cream mixture, mixture will steam and caramel will seize. Bring to a boil, then reduce heat to medium. Whisk a cup at a time into egg mixture until half is incorporated. Remove from heat, and immediately whisk egg mixture back into pot until custard is very thick, about 2 minutes.
• Whisk in butter and rum. Pass through a fine mesh strainer and divide among 10 6-ounce ramekins. Cover with plastic wrap, allow to cool, and refrigerate until chilled, about 3 hours or up to 3 days.
• For sauce, combine 1/2 cup of cream and the vanilla in medium saucepan. Heat until simmering. Add butter and remove from heat; set aside.
• In large heavy-bottomed saucepan, combine corn syrup, sugar and enough water (3 to 4 tablespoons) to make a wet, sandy mixture. Cook over medium-high heat, swirling pan for even cooking, until mixture is medium amber, about 10 minutes. Remove from heat and carefully whisk in cream mixture; set aside and let cool. (May be refrigerated and reheated before serving.)
• Whisk remaining 1/4 cup cream in a large bowl until it begins to thicken. Add crème fraîche and whisk until thick and fluffy. To serve, spoon a tablespoon of warm caramel sauce over each budino. Sprinkle with 1/8 teaspoon fleur de sel, and add a dollop of cream topping.

CANNELLINI BEAN PUDDING

Steps:

• Preheat oven to 350.
• Combine all ingredients in a blender or food processor.
• Grease a pie tin or baking pan.
• Pour ingredients into pan.
• Bake for 30 minutes or until brown.

VANILLA BEAN BREAD PUDDING WITH BUTTERSCOTCH SAUCE

Steps:

• PREPARATION: Bread Pudding: Preheat oven to 350°. Melt butter in an 8-inch square baking dish, or other 2-quart baking dish; set aside. With a sharp knife or scissors, carefully split vanilla beans. Scrape inside pulp onto a plate, then mix the scrapings with the 1 cup sugar. In large mixing bowl combine the vanilla sugar, eggs, and vanilla; beat slowly just to blend. Blend in milk. Add the torn bread and stir gently to combine. Pour into prepared baking dish. Bake at 350° for40 to 50 minutes, or until knife inserted near center comes out clean. Cool for about 30 minutes before serving. Butterscotch Sauce: Combine brown sugar with flour in saucepan; blend well. Stir in boiling water and salt. Bring to a simmer and continue to simmer, stirring, for about 7 minutes. If too thick add a little more water. Remove from heat; stir in butter, cream, and vanilla. For a pretty presentation, put the butterscotch sauce in a sauce squeeze bottle (or an old-fashioned diner-style condiment squeeze bottle) and make a decorative criss-crossing on a dessert plate then set bread pudding on the plate and top with more sauce.