Caramel Pudding With Chex Streusel
- Total Time
- 1 hour, plus 4 hours’ chilling
- Rating
- Notes
- Read community notes
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Ingredients
- 1cup/220 grams brown sugar
- ¼cup/60 milliliters corn syrup
- 3cups/720 milliliters heavy cream
- 1½cups/360 milliliters whole milk
- 1vanilla bean, halved and seeds scraped
- 1large egg, plus 3 large yolks
- 5tablespoons/40 grams cornstarch
- ½teaspoon salt, more to taste
- 5tablespoons/70 grams butter, cubed
- 2tablespoons/30 milliliters whiskey, preferably High West Double Rye (optional)
- ¼box/85 grams Chex cereal
- ½cup/110 grams brown sugar
- ½cup/113 grams unsalted butter, melted
- ½cup/63 grams all-purpose flour
- ½teaspoon/1 gram ground cinnamon
- ½teaspoon/3 milliliters vanilla extract
- Salt and freshly grated nutmeg, to taste
- 1cup/240 milliliters heavy cream
- 1cup/226 grams mascarpone cheese
- 1cup/240 milliliters maple syrup
- Sea salt, to taste
For the Budino
For the Chex Topping
For the Maple Whipped Mascarpone
Preparation
- Step 1
Make the budino: Combine brown sugar, corn syrup and 2 tablespoons water in a large heavy pot. Set over medium heat and cook, stirring, until mixture is smooth and sugar begins to caramelize, about 3 minutes.
- Step 2
Add cream, milk and the vanilla bean pod and seeds and continue cooking over medium heat, stirring often, until sugar is dissolved, about 8 minutes.
- Step 3
In a large bowl, whisk together whole egg, egg yolks and cornstarch. Very slowly, add ½ cup of the hot cream mixture, whisking constantly. Pour tempered egg mixture into pot, whisking constantly to keep eggs from scrambling. Cook 6 to 8 more minutes, stirring constantly, until mixture is thick. Remove from heat and discard vanilla bean.
- Step 4
Add salt, butter and whiskey. Emulsify budino with an immersion hand blender, or transfer to a regular blender and pulse until butter is melted and incorporated. Taste and add salt, if desired.
- Step 5
Working quickly so a skin does not form, pour budino into 12 4-ounce ramekins or small jars. Let cool in the refrigerator until set, about 4 hours.
- Step 6
Meanwhile, make the Chex topping: Heat oven to 350 degrees. Mix Chex, brown sugar, butter, flour, cinnamon, vanilla, salt and nutmeg in a large bowl until cereal is coated. Spread mixture on a parchment-lined baking sheet and bake 20 minutes, tossing every 5 minutes, until browned and crisp. Let cool.
- Step 7
Make the whipped mascarpone: Beat cream with an electric mixer on medium-high speed until soft peaks form. Add mascarpone and maple syrup and beat on medium speed until smooth. Season with salt, then transfer to a piping bag. Pipe whipped cheese on top of set budinos. Sprinkle Chex on top.
Private Notes
Cooking Notes
This corn syrup is Karo, for example. It is not to be confused with high fructose corn syrup with all of its health concerns. That's a different beast. I am assuming that that is what was behind your question.
This recipe would benefit from color cues and descriptions about thickness. For example, in the first step, the recipe mentions caramelizing the sugar but with no description of the color it’s difficult to know when to move to the next step. I’m pretty sure this pudding should have a brownish, caramel color, mine is more a vanilla color. I think it would also be good to note how thick the pudding should be when it’s time to add the butter. It’s a good dessert. The recipe writing needs work.
not very penetrating butterscotch flavor.. not very sweet either. A bit of a disappointment.
When I added the mascarpone to the whipped cream it thinned out. Any tips?
I've done this kind of topping with Rice Krispies before, which turned out well. I'd love to do this with popcorn. And peanuts.
Yes, which Chex?
Just wondering why you're calling the pudding "budino" in step 1? There's nowhere in the introductory blurb that indicates this is hispanic (if "budino" is indeed Spanish for pudding).
Juliet: Budino is an Italian cooked pudding, typically thickened with cornstarch and included eggs in the mix. Hope it is responsive to your question to say the reason for the writer using "budino" in step 1 may be becauwe this recipe includes those. The texture of this at outcome also seems budino-like. If you'd like another reference, the budino recipe linked here is fantastic. http://www.nytimes.com/2007/05/09/dining/091mrex.html
What flavor Chex cereal would be most complimentary to the caramel flavor in this recipe?
Just my personal taste, but I think rice chex - wheat seems heavy and grainy for a caramel flavor. I am curious what you try and how it comes out.
Is corn syrup necessary?
This corn syrup is Karo, for example. It is not to be confused with high fructose corn syrup with all of its health concerns. That's a different beast. I am assuming that that is what was behind your question.
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