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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: For butterschotch pudding:
Preheat oven to 315F . Combine cream and salt in heavy medium saucepan.
Scrape in seeds from vanilla bean; add bean. Bring to simmer over
medium-high heat, stirring occasionally. Remove from heat. Add
butterscotch chips and whisk until smooth. Whisk egg yolks in medium bowl
to blend. Gradually whisk cream mixture into yolks. Return mixture to
same saucepan. Discard vanilla bean.
Stir brown sugar, 1 T water, and Scotch in heavy small saucepan over
medium-high heat until sugar dissolves. Bring to boil; whisk brown sugar
syrup into butterscotch mixture.
Divide pudding among 12 each 3/4-cup custard cups or ramekins. Place cups
in large roasting pan. Add enough water to roasting pan to come halfway up
sides of cups. Cover pan with foil and bake until puddings are set, about
1 hour. Remove cups from pan. Place on rimmed baking sheet and cill
uncovered overnight.
For Chocolate pudding:
Stir chocolate in top of double boiler over barely simmering water until
melted and smooth. Cool to lukewarm.
Sift sugar, cornstarch, cocoa powder and salt into heavy medium saucepan.
Slowly whisk in milk and cream. Scrape in seeds from vanilla bean; add
bean. Whisk in egg yolks, then melted chocolate. Place saucepan over
medium heat and whisk constantly until thick and edges are bubbling, about
10 minutes
. Remove chocolate pudding from heat and strain into 4-cup
measuring ucp. Whisk in butter. Let pudding stand at room temperature 10
minutes.
Pour warm chocolate pudding over chilled butterscotch puddings, dividing
equally. Cover and chill overnight.
Sprinkle top of each pot de creme with toffee and serve.
Contributor: Bon Appetit September 2004
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