Thursday, 18 April 2013

MOZZA BUTTERSCOTCH BUDINO RECIPE


I was in California over Christmas and while there we went to a restaurant called Mozza, which is allegedly the best eatery in Orange County.  They do pizzas.  I had an all white pizza.  I am one of those weird people who likes all white pizzas.  Or margheritas with extra cheese.  I'm not bothered about a cheese board, but stick the stuff on some carb, melt it, and dust it with salt?  Hi, here is all of my money.

But my heart will always flutter the most for the dessert menu...





So yeah, the pizzas were exemplary.  But the puddings were even better.  Jeremy and I had their famous butterscotch budino.  It's like salty Angel Delight topped with melted caramel.  Determined to try and make it myself so I could once again taste it's sweetness, I bought their recipe book.  Of course all the measurements are American.

The American system for measuring food seems utterly bizarre to me.  I'm sorry.  (I'm not that sorry).  It's mostly in cups.  But you have to have different cups for different food stuffs, because obviously a cup of sugar will weigh a different amount to a cup of flour.

Yeah.

I know.

Also I am terrible with numbers.  I'm fine with maths, but I always switch the numbers round so 43 becomes 34, and I can't remember a number without having to check back 8 times.  Trying to track something on Hermes is torture for me.  Once someone told me this is because I'm dyslexic with numbers, and I felt really special, but Jeremy always grimaces when I tell people that.  So I think maybe it's bullshit.

ANYWAY despite all of this, I managed to make the budino at home yesterday.  And it was SO GOOD.  Although I ladled so much into each portion I couldn't finish mine and had to roll around on the floor for half an hour.  I've put the recipe below, in metric.

INGREDIENTS:
(This makes 10 portions.  I split it so it only made about 4.)

Time: 1 hour, plus 3 hours’ chilling

FOR THE BUDINO
720ml of Double Cream (Gulp)
360ml of Milk
1 large Egg
3 large Egg yolks
5 tablespoons Cornflour
300g of dark Brown Sugar
Proper Sea Salt.  (I love sea salt.  I am addicted.  I'm going to shrivel up like a slug)
5 t
ablespoons Butter
1 1/2 tablespoons Dark Rum (I didn't put this in and it worked FINE)

FOR THE SAUCE AND TOPPING
120ml Double Cream
Scrapings from 1-inch piece of vanilla bean, or 1/4 teaspoon vanilla extract (Sod this.  Didn't use it)
2 tablespoons Butter
2 tablespoons Golden Syrup
100g dark Brown Sugar
1 teaspoon of Sea Salt


TO SERVE:
180ml Crème Fraîche.

MAKING THE BUDINO
1.Combine cream and milk in bowl, set aside LEAVE IT. 

2. Whisk egg, egg yolks and cornstarch in medium bowl with a fork till it makes a paste-type-thing, set aside I TOLD YOU TO LEAVE IT


3. Combine brown sugar, salt and 120ml of water in a saucepan. Place over medium-high heat and let sit until edges of the pot start to brown. Tilt pot as needed to even the browning until caramelized, nutty and deep brown, about 10 minutes.

4. Immediately whisk in the cream and milk mixture, the caramel will cool down and stop boiling immediately. Bring this custard-type brown liquid to the boil, then reduce heat to medium.  Add a tablespoon of the egg mixture at a time, whisking as you go, until half is incorporated. Remove from heat, and immediately whisk the rest of the egg paste into the pan until custard is very thick, about 2 minutes.

5. Whisk in butter and rum (if using) . Pass through a sieve to get rid of all the lumps.


6. Divide the pudding evenly among 10 6-ounce ramekins. (I used some glass tumblers).  Allow to cool, and refrigerate until chilled, about 3 hours or up to 3 days.



MAKING THE SAUCE
1. For the caramel sauce, combine the cream and the vanilla (GET OUT OF HERE VANILLA) in a medium saucepan. Heat until simmering. Add butter and remove from heat; set aside.

My dad always talks about how Golden Syrup has an illustration of a dead lion being eaten by flies on the tin.  
2. In large heavy-bottomed saucepan, combine golden 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.  You want it to still look very brown. 
(May be refrigerated and reheated before serving.)

Mine looked like this:


3. When you want to serve the budino, reheat the sauce gently.  Don't cook it for too long or it will turn into proper caramel, the same colour as the budino, and then you won't get that nice layering effect.  Put a tablespoon of the sauce on top of the budino.  Then dollop on some creme fraiche (I didn't bother doing that).  

ROLL ON THE FLOOR WITH A SUGAR HIGH. 


1 comment:

  1. cup measurements are the same across the board! all the same cups for sugar, flower, brown sugar, etc :) x

    ReplyDelete