redwood park restaurant butterscotch pudding
Redwood Park Restaurant Butterscotch Pudding Source: San Francisco Chronicle 4/10/02 - Chef George Morrone, Redwood Park Restaurant, San Francisco, California Secrets of Success:
Ingredients
- 31/2 cups cream
- 1/2vanilla bean, scraped, or 1 tablespoon pure vanilla
- 1/2teaspoonsalt
- 6ounceguittard butterscotch chips
- 5egg yolks
- 2tablespoonbrown sugar
- 1tablespoonwater
- 1tablespoonscotch
Directions
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Redwood Park Restaurant Butterscotch Pudding Source: San Francisco Chronicle 4/10/02 - Chef George Morrone, Redwood Park Restaurant, San Fra
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Real scotch: Scotch whisky cuts the sweetness of butterscotch and adds another layer of flavor to the pudding
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Baking method: The pudding is baked in a shallow pan set in a bain marie in a low oven, then it's strained into custard cups and refrigerate
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This assures the custards will bake evenly, will not curdle and will keep their luxurious texture
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3 1/2 cups cream 1/2 vanilla bean, scraped, or 1 tablespoon pure vanilla 1/2 teaspoon salt 6 ounces Guittard butterscotch chips 5 egg yolks
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Combine the cream, vanilla and salt in a saucepan
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Place over medium heat until small bubbles appear around the sides of the pan
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Add the butterscotch chips, remove from heat and whisk until the chips have melted and the mixture is combined