My son is a major fan of creamy comfort food. He was obsessed with this pudding and its caramel notes. ❤ I loved all of the garnishes.
This recipe for this sweet treat was adapted from The New York Times, contributed by Melissa Clark. She was able to find the perfect ratio of milk to cornstarch to prevent grittiness. I found that the pudding had to cook a little bit longer to thicken.
I topped the chilled pudding with lightly sweetened freshly whipped cream, toasted and sweetened sliced almonds, and a sprinkle of flaky sea salt. Next time, I may try candied pecans instead of almonds. 🙂 The original recipe includes several other options as well.
Yield: Serves 4
- 4 large egg yolks
- 3 tablespoons cornstarch
- 1/2 teaspoon fine sea salt
- 3/4 packed cup/165 grams dark brown sugar
- 1 tablespoon unsalted butter
- 2 cups/480 milliliters whole milk
- 1 cup/240 milliliters heavy cream
- 1 tablespoon bourbon or Scotch whisky, optional (I omitted it)
- 2 teaspoons pure vanilla extract
- freshly whipped cream, sour cream or crème fraîche, for serving (I lightly sweetened the whipped cream with confectioners’ sugar)
- chopped candied ginger, sliced almonds, Demerara sugar, shaved chocolate, cocoa nibs or flaky sea salt, or a combination , for garnish, optional
- Put egg yolks, cornstarch and salt into a large heatproof bowl (preferably with a spout), and whisk until the mixture is smooth and there are no lumps. (I used a balloon whisk and a pyrex bowl with a spout.)
- In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. (I used a sauce whisk so that I could get into the edges of the pan.) Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don’t walk away, or the mixture may burn.)
- Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up- the sugar clumps.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
- Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
- Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. It is important to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. (If you end up with thin, runny pudding, undercooking may have been the issue.) Also- it’s okay if the eggs curdle because the mixture is strained at the end.
- Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 10 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
- Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla.
- To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don’t cover pudding until it cools.)
- Chill for at least 2 hours and up to 2 days.
- If garnishing the pudding with toasted sliced almonds, evenly spread them on a parchment paper-lined rimmed sheet pan; roast in a 400 degree oven for 3 to 5 minutes, or until light golden brown. Remove from the oven and place in a small frying pan. Top with granulated sugar, to taste, and cook over medium-low to medium heat just until the sugar melts and coats the almonds, about 1 to 2 minutes. Return to the lined baking sheet to cool.
- When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes. (I incorporated some confectioners’ sugar into freshly whipped cream.)
Posted in Good Sweets, Good Eats (Desserts), Recipes
Tags: brown sugar, butter, butterscotch, caramel, cornstarch, cream, dark brown sugar, dessert, eggs, flaky sea salt, Fleur de Sel, milk, pudding, sea salt, sliced almonds
Pecan pie bars are a favorite Thanksgiving dessert in our house. I chose this pumpkin pie version to serve along with a tried and true brown-butter and vanilla bean apple pie for our intimate Thanksgiving feast. (Yes, we had leftover dessert for at least a week!)
This recipe was adapted from a “staff favorite” Food and Wine recipe, contributed by Sarah Jordan. I appreciated the press-in crust and we all absolutely loved the consistency of the bars. Pie bars have the bonus of easier portion control too- which is crucial on Thanksgiving. 😉 Great.
Yield: Makes on 9×13-inch pie
For the Press-In-Crust:
- 2 1/2 sticks cold unsalted butter, cut into cubes
- 1/4 cup plus 2 tablespoons light brown sugar
- 1/4 cup plus 2 tablespoons granulated sugar
- 2 1/2 cups all-purpose flour sifted with 1/2 teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle, cream the butter with the sugars at medium speed for 2 minutes.
- With the mixer at low speed, beat in the sifted flour-and-salt mixture.
- Preheat the oven to 350°, preferably on convection.
- Line a 9-by-13-inch baking pan with parchment paper, allowing 2 inches of overhang on the 2 long sides. (I used a pyrex pan.)
- Transfer the dough to the pan and press it over the bottom and 1 1/4 inches up the side all around. (You can cover the dough with plastic wrap and press with the bottom of a measuring cup.) Be sure the corners are not too thick.
- Refrigerate until firm.
- Bake the crust for 25 to 35 minutes, until golden brown; halfway through baking, use the back of a spoon to smooth the sides and corners of the crust.
- Transfer the pan to a wire rack and let the crust cool before filling.
For the Filling:
- 1/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly ground cardamom, optional (I omitted it)
- 1/4 teaspoon coarse salt
- 2 large eggs
- One 15-ounce can pure pumpkin puree
- One 12-ounce can evaporated milk
- Baked Press-In Crust (above)
- crème fraîche or whipped cream, for serving, optional
- Preheat the oven to 425°, preferably on convection.
- In a small bowl, whisk the sugars with the spices and salt.
- In a medium bowl, whisk the eggs.
- Whisk in the sugar mixture, then whisk in the pumpkin puree and the evaporated milk until smooth.
- Pour the filling into the crust and bake for 10 minutes.
- Lower the oven temperature to 350° and bake for about 25 minutes longer, until the filling is fully set.
- Transfer the pan to a rack and let cool completely.
- Cut into bars and serve with whipped cream or crème fraîche, as desired.
Note: Bars should be stored in the refrigerator. Serve chilled or at room temperature. (I prepared them a day prior to serving.)
Posted in Baking, Fruit Desserts, Good Sweets, Good Eats (Desserts), Holiday, Recipes, Thanksgiving
Tags: autumn, cardamom, cinnamon, cloves, creme fraiche, dark brown sugar, dessert, easy, ginger, pie, pie bars, press in crust, pumpkin, Thanksgiving
The photo of this special breakfast is on the cover of the April issue of Bon Appétit. I made it almost immediately after seeing the magazine! I really liked the idea of using dates in the filling to add a little bit of natural sweetness and fiber- and to reduce the amount of sugar. Yum.
This recipe is from Bon Appétit, contributed by Molly Baz, Sohla El-Waylly, and Sarah Jampel. It was included in an article titled, “Butter, Sugar, Flour, Magic: A Basically Guide to Better Baking.” There are a lot of other delicious treats included in the article. 🙂 I made the dough and the date filling the day before assembling and baking.
It would be a lovely breakfast to serve on Easter morning.
Yield: 9 sticky buns
For the Dough:
- 3/4 cup buttermilk or whole-milk plain yogurt
- 7 T vegetable oil, divided
- 1 large egg
- 1/4 cup (50 g) packed dark brown sugar
- 1/4-oz (2 1/4 tsp) envelope active dry yeast
- 3 cups (375 g) all-purpose flour
- 1/4 tsp baking soda
- 1 tsp kosher salt
For the Filling and Assembly:
- 1 cup (180 g) packed Medjool dates, halved, pitted
- 2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 3 T vegetable oil, divided
- 1/4 cup (50 g) packed dark brown sugar
- 3/4 cup (83 g) Confectioners’ sugar
- 3 T buttermilk or plain whole-milk yogurt
- 1 tsp vanilla paste or extract
To Make the Dough:
- Combine the buttermilk and 6 tablespoons of oil in a small microwave-safe bowl. (It won’t get smooth.) Heat in the microwave in three 10-second intervals until just about body temperature, or when it registers 98°F with an instant-read thermometer. (Alternatively, the mixture can be heated in a small saucepan on medium-low for about 1 minute.)
- Whisk egg, brown sugar, and yeast in a liquid measuring cup to combine, then whisk in the buttermilk mixture.
- Pulse the flour, baking soda, and salt in a food processor to combine.
- With the motor running, stream in the buttermilk mixture. Process until about 80% of the dough comes together in a ball, about 2 minutes. (The mixture will look very wet at first, then the sides will begin to pull away.)
- Using a bowl scraper or rubber spatula, scrape the dough onto an unfloured surface. (It will be wet and sticky.)
- Knead, pushing it away from you, then pulling it back toward you, until a smooth ball forms, about 3 minutes. (You can lightly oil your hands if the dough is too sticky.) The dough will grow silkier, tighter, and easier to work with as you knead.
- Roll out the dough into a rough 8-inch square.
- Fold dough over onto itself to make and 8×4-inch rectangle, then flatten it slightly and fold over once more to make a 4-inch square.
- Roll dough back out into an 8-inch square.
- Repeat the folding process (Step 8); you will finish with a 4-inch square.
- Pour remaining 1 tablespoon of oil into a medium bowl and add dough (still folded); turn to coat.
- Cover bowl tightly and chill dough until doubled in volume, at least 8 hours and up to 1 day. (I refrigerated my dough overnight.)
To Make the Filling and Assemble:
- Place dates in a small bowl and pour in 1 1/2 cups hot water to cover. Let soak until softened, about 10 minutes.
- Drain dates and transfer to a food processor; discard soaking liquid.
- Add cinnamon, salt, and 2 tablespoons of oil.
- Purée, scraping down sides as needed, until smooth, about 4 minutes. (You should have about 1/2 cup purée.)
- Grease a 10-inch cast-iron skillet with remaining 1 tablespoon of oil.
- Transfer dough to a clean, unfloured surface and roll out to an 8-inch square.
- Fold in half into an 8×4-inch rectangle, then fold rectangle over itself to form a 4-inch square. If dough feels tough and uncooperative, let it sit for about 5 minutes to relax and try again.
- Roll out dough into a 12-inch square, about 1/4-inch thick.
- Dollop date purée all over. Using a small offset spatula, spread evenly over dough, leaving a 1/2-inch border without purée along edge farthest from you.
- Sprinkle brown sugar over purée.
- Starting at the edge closest to you, roll up dough into a tight log.
- Using a sharp serrated knife and long sawing motions, trim about 1/2-inch of dough from both ends. (These ends can be discarded, but I baked them in a separate small ramekin.)
- Slice log crosswise into 3 sections, wiping knife clean between cuts.
- Slice each section crosswise into 3 buns. (I used a ruler.) You should have 9 buns total that are each about 1-inch thick. Transfer buns to prepared pan as you go.
- Cover pan tightly with plastic wrap or foil. Place in a warm, dry spot. (I used plastic wrap so that I could monitor the rising process. I also placed the pan in a warming drawer.)
- Let buns rise until they’re doubled in volume and spring back when poked, leaving only a small indentation, 1 to 1 1/2 hours, depending on the humidity and warmth of your kitchen.
- Remove plastic wrap, if using, and cover pan with foil.
- Place a rack in the middle of the oven; preheat to 350°F, preferably on convection.
- Bake buns, still covered, until puffed, pale, and mostly set, about 20 minutes. (I baked the small ramekin with the extra end pieces, covered with foil, at the same time.)
- Remove foil and continue to bake until golden brown, about 15 minutes if you prefer a soft and squishy bun and up to 25 minutes for a more toasted bun. Let cool slightly. (I baked the small ramekin with the extra end pieces at this point for about 5 minutes- uncovered.)
- Meanwhile, whisk powdered sugar, buttermilk, and vanilla in a medium bowl to combine.
- Brush glaze over warm buns and serve in skillet.
Do Ahead: Purée can be made 3 days ahead. Place in an airtight container, cover and chill. Bring to room temperature before using.
Posted in Baking, Coffee Cake, Holiday, Recipes
Tags: breakfast, brunch, buns, buttermilk, cast iron skillet, cinnamon, dark brown sugar, dates, Easter, glaze, healthy, Medjool dates, rolls, skillet, sticky buns, vanilla, vanilla bean paste
I have one more recipe to share from the special baking book, Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever. (for now!) In the book, this recipe is titled “The Only Banana Bread You’ll Ever Need.” That is a little over the top for me- I always welcome new recipes for banana bread. 🙂
In this version, the super moist bread is topped with crunchy, snowy granulated sugar. The sugar is dampened and clumped together before sprinkling it over the prepared batter. I had never used this technique and I loved it. The topping looked beautiful and had a wonderful contrasting texture.
I weighed the bananas and all of the dry ingredients. I modified the recipe by baking it in a Pullman loaf pan, adjusting the baking time accordingly. We loved it!
Yield: One loaf, Serves 8 to 10
- nonstick cooking spray for the pan
- 1 3/4 cups (400g) mashed, very ripe bananas (I used 3 1/2 bananas)
- 3/4 cup plus 2 T (196g) firmly packed dark brown sugar
- 1/2 cup (112g) vegetable oil
- 1/3 cup (75g) well-shaken buttermilk, at room temperature
- 2 large eggs
- 1 T dark rum, optional (I omitted it)
- 1 tsp pure vanilla extract
- 2 cups plus 2 T (272g) unbleached all-purpose flour, spooned & leveled
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 3 T (38g) granulated sugar, for sprinkling
- Position a rack in the lower third of the oven and preheat it to 325 degrees, preferably on convection.
- Spray a 9×5-inch or Pullman loaf pan with nonstick cooking spray and line it with parchment paper with a couple of inches of overhang on the long sides. Lightly coat the parchment with nonstick cooking spray.
- In a large bowl, stir together the mashed bananas, brown sugar, oil, buttermilk, eggs, rum (if using), and vanilla.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Pour the dry ingredients into the wet and fold until just blended.
- Pour the batter into the prepared pan.
- Place the granulated sugar in a small bowl.
- Using your fingertips, sprinkle water over the top of the sugar. Work the water into the sugar, pinching it together, until it begins to resemble snow. (It should barely hold together when it is pinched together.) To add additional water, sprinkle water over the top using the opposite (clean) hand.
- Sprinkle the dampened sugar over the batter, aiming to get it clumped up together in spots.
- Bake until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes in a Pullman pan or 60 to 70 minutes in a standard loaf pan.
- Let cool for 20 minutes in the pan, then use the parchment paper to lift the loaf out of the pan and cool completely on a wire rack.
Note: Bread can be stored at room temperature, wrapped in plastic wrap and/or placed in an airtight container, for up to 5 days.
Posted in Baking, Bread, Cake, Coffee Cake, Good Sweets, Good Eats (Desserts), Recipes, The Piggy Pancake (Breakfast)
Tags: banana, banana bread, bread, breakfast, buttermilk, cake, dark brown sugar, dessert, Midwest Made, pullman, quick bread, rum, snack, sugar topping, vanilla