Miso Butterscotch Budino Recipes

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BUTTERSCOTCH BUDINO WITH CARAMEL SAUCE



Butterscotch Budino With Caramel Sauce image

This butterscotch budino from the pastry chef Dahlia Narvaez is a pudding to shame all other puddings. The budino's simple master stroke? Over the pudding hovers a thin layer of caramel with an audaciously generous sprinkling of sea salt.

Provided by Frank Bruni

Categories     custards and puddings, dessert

Time 4h

Yield 10 servings

Number Of Ingredients 16

3 cups heavy cream
1 1/2 cups milk
1 large egg
3 large egg yolks
5 tablespoons cornstarch
1 1/8 cups dark brown sugar
1 1/2 teaspoons kosher salt
5 tablespoons butter
1 1/2 tablespoons dark rum
3/4 cup heavy cream
Scrapings from 1-inch piece of vanilla bean, or 1/4 teaspoon vanilla extract
2 tablespoons butter
2 tablespoons light corn syrup
1/2 cup sugar
1 1/4 teaspoons fleur de sel
3/4 cup crème fraîche

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.

BUTTERSCOTCH BUDINO



Butterscotch Budino image

I'm gonna show you my take on this amazing Italian custard pudding. Above and beyond that rich and decadent butterscotch flavor, the texture here is unbelievable. To say it's smooth and luxurious doesn't come close to doing it justice. Serve as-is, with whipped cream, or topped with caramel sauce and flaky sea salt.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 3h55m

Yield 4

Number Of Ingredients 11

½ cup packed dark brown sugar
¼ teaspoon kosher salt
¼ cup water
2 tablespoons unsalted butter
1 ½ cups heavy cream
¾ cup milk
1 large egg
2 large egg yolks
2 tablespoons cornstarch
1 teaspoon cornstarch
1 tablespoon white rum

Steps:

  • Combine brown sugar, salt, and water in a deep, heavy-bottomed saucepan and place over medium-high heat. Bring to a boil; cook until the caramel is very dark, and bubbles appear, 7 to 10 minutes. Immediately turn off heat.
  • Carefully whisk in 2 tablespoons butter; pour in heavy cream and continue to stir. Be careful, as the mixture may boil up in the pan. Stir over medium-low heat until sugar dissolves. Whisk in milk.
  • Whisk whole egg, egg yolks, and 2 tablespoons plus 1 teaspoon cornstarch together in a mixing bowl. Slowly whisk in 1 cup of the hot cream mixture to temper the egg mixture. Whisk the egg mixture into the saucepan and increase heat to medium-high. Bring to a simmer, and cook, whisking, until the mixture thickens, about 2 minutes.
  • Remove from heat and pour into a fine-mesh strainer set over a bowl to remove any lumps. Whisk in rum.
  • Pour into serving glasses. Let cool to room temperature, about 20 minutes, before wrapping in plastic wrap and refrigerating until thoroughly chilled, 3 to 4 hours.

Nutrition Facts : Calories 556.2 calories, Carbohydrate 36.3 g, Cholesterol 290.1 mg, Fat 43.1 g, Protein 6.3 g, SaturatedFat 26 g, Sodium 203.5 mg, Sugar 29.1 g

MISO BUTTERSCOTCH



Miso Butterscotch image

Miso butterscotch sounds like dessert - and indeed can be - but it is better imagined as a step beyond the caramel sauce you may know from Vietnamese cooking. Use it on poached pears or apples; as a marinade for meat; as a braising base for sturdy vegetables like cabbage, eggplant, turnips or new potatoes; or as a sundae sauce, especially over fruit ice creams or sorbets.

Provided by Mark Bittman

Categories     quick, condiments

Time 10m

Yield About 2 cups

Number Of Ingredients 4

3/4 cup cream
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
1/4 cup miso (red miso is a bit salty for truly sweet applications)
3/4 cup brown sugar

Steps:

  • Combine the cream and butter in a small saucepan, and cook over medium-low heat, stirring occasionally, until the butter melts.
  • Stir in the miso and sugar and cook, stirring frequently, until the mixture is slightly thickened and shiny, 5 to 10 minutes. Taste and add a little more sugar if you think it's too salty (remember, you';ll be using it in savory dishes).
  • Use right away or refrigerate, well covered, for up to 1 week and rewarm before using to loosen it up.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 17 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 11 grams, Sodium 334 milligrams, Sugar 14 grams, TransFat 0 grams

SALTED CARAMEL BUTTERSCOTCH BUDINO (ITALIAN PUDDING)



Salted Caramel Butterscotch Budino (Italian Pudding) image

From Chef Marcie Turney of Philadelphia's newest Italian restaruant, Barbuzzo. Cooking time refers to cooling time in refrigerator.

Provided by Raquel Grinnell

Categories     Dessert

Time 2h25m

Yield 4 , 4 serving(s)

Number Of Ingredients 16

1/4 cup granulated sugar
1 tablespoon light corn syrup
3 tablespoons water
1/4 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon sea salt (the flaky kind, plus more for garnish)
1/2 teaspoon pure vanilla extract
2 tablespoons pure maple syrup (preferably grade B)
1/2 cup dark brown sugar, packed
1/4 cup water
1 teaspoon kosher salt
2 1/2 cups half-and-half
1 egg, large
2 egg yolks, large
3 tablespoons cornstarch
1/4 cup whipped cream, for serving

Steps:

  • Make the salted caramel: In a heavy-bottomed saucepan, bring the sugar, corn syrup and water to a boil over high heat, swirling (not stirring) to caramelize evenly. When the caramel reaches a dark amber color (about 3 minutes), remove from the heat and carefully add the cream. (The mixture will foam up.) Add the butter, sea salt and vanilla and whisk to combine. Set aside and reserve.
  • Make the pudding: In a saucepan, combine the maple syrup, brown sugar, water and salt and bring to a boil over medium-high heat, stirring occasionally. Simmer for about 5 minutes, until the mixture darkens slightly in color. Remove from the heat and whisk in the half-and-half until smooth.
  • In a large, heatproof mixing bowl, whisk the whole egg with the egg yolks and cornstarch until combined. Whisk in the maple-syrup-brown-sugar mixture in a slow, thin stream. Pour the mixture into the saucepan through a fine-mesh strainer and cook over medium heat, whisking constantly, until it thickens to a puddinglike texture, about 5 minutes.
  • Divide the pudding among four 8-ounce ramekins or small mason jars and top each with a quarter of the reserved caramel. Cover and refrigerate for at least 2 hours or up to overnight. Sprinkle the top of the puddings with sea salt and a dollop of whipped cream before serving.

Nutrition Facts : Calories 569.6, Fat 32.8, SaturatedFat 19.5, Cholesterol 241.7, Sodium 1128, Carbohydrate 63.5, Fiber 0.1, Sugar 47.1, Protein 7.8

BUTTERSCOTCH BUDINO WITH WHIPPED CRèME FRAîCHE



Butterscotch Budino with Whipped Crème Fraîche image

Categories     Milk/Cream     Rum     Egg     Dessert     Vanilla     Winter     Chill     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 20

Budino:
3 cups heavy whipping cream
1 1/2 cups whole milk
1 large egg
3 large egg yolks
1/4 cup cornstarch
1 cup plus 2 tablespoons (packed) dark brown sugar
1/2 cup water
1 1/2 teaspoons coarse kosher salt
5 tablespoons unsalted butter
1 1/2 tablespoons dark rum
Toppings:
3/4 cup heavy whipping cream, divided
1 1-inch piece vanilla bean, halved lengthwise
2 tablespoons (1/4 stick) unsalted butter
1/2 cup sugar
2 tablespoons light corn syrup
2 tablespoons water
3/4 cup crème fraîche or sour cream
Fleur de sel*

Steps:

  • For budino:
  • Mix cream and milk in large bowl. Whisk egg, egg yolks, and cornstarch in medium bowl. Stir sugar, 1/2 cup water, and salt in heavy large pot over medium-low heat until sugar dissolves. Increase heat to medium-high and boil without stirring until mixture turns thick, syrupy, and dark amber, occasionally swirling pot and brushing down sides with wet pastry brush, about 7 minutes. Immediately whisk in cream mixture (mixture will bubble vigorously). Stir to dissolve caramel bits. Bring mixture to boil, watching closely to prevent mixture from bubbling over, then reduce heat to medium. Gradually whisk half of hot caramel mixture into egg mixture. Return mixture to pot, whisking to blend. Whisk over medium heat until custard boils and is very thick, about 2 minutes. Remove from heat. Add butter and rum; stir until melted and smooth. Strain.
  • Divide custard among ten 6-ounce glasses or cups. Chill uncovered until cold, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep refrigerated.
  • For toppings:
  • Place 1/2 cup cream in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat. Add butter and set aside. Stir sugar, corn syrup, and 2 tablespoons water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high and boil without stirring until mixture turns medium amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 6 minutes. Immediately whisk in cream mixture (mixture will bubble vigorously). Stir to dissolve caramel bits. Set pan in large bowl of ice water to cool. Discard vanilla bean. DO AHEAD: Caramel sauce can be made 1 day ahead. Cover and chill.
  • Using electric mixer, beat remaining 1/4 cup cream in medium bowl until peaks form. Add crme frache and beat until soft peaks form. Place 1 budino on each of 10 plates. Reheat caramel sauce just until warm. Spoon 1 tablespoon caramel sauce over each budino. Spoon dollop of whipped crème fraîche over and sprinkle with fleur de sel.
  • *A type of sea salt; available at some supermarkets and at specialty foods stores.

MISO BUTTERSCOTCH SUNDAE



Miso Butterscotch Sundae image

If you're a lover of salty caramel, let me introduce you to your newest sweet fix: miso butterscotch. It's salty-sweet and easier to make than caramel. I love it with ice cream, but it's just as good with crepes or served fondue-style with fresh pineapple chunks, strawberries, and pieces of pound cake for dipping.

Provided by Raquel Pelzel

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons (1/2 stick) unsalted butter
1/2 cup light brown sugar
3 tablespoons miso paste
1/4 cup heavy (whipping) cream
1 teaspoon pure vanilla extract
1 cup heavy (whipping) cream
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 pint vanilla ice cream
Chopped smoked almonds or salted, roasted peanuts

Steps:

  • For the miso butterscotch: Melt the butter in a medium nonstick skillet over medium-high heat. Add the sugar and stir until combined. Stir in the miso, then add the heavy cream and vanilla and stir until the butterscotch is bubbling and thick. Turn off the heat.
  • For the sweetened whipped cream: Place the cream in a large bowl or in the bowl of a stand mixer fitted with the whisk attachment. Add the sugar and vanilla extract and whip on medium-high speed (or by hand or with a hand mixer) until you have medium-stiff peaks (about 2 minutes using a stand mixer or 2 to 3 minutes with a hand mixer). Serve immediately.
  • To serve, place some ice cream in each bowl. Drizzle with the butterscotch, add a dollop of whipped cream, sprinkle with smoked almonds, and serve immediately.

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