Cook the Book: Butterscotch Pudding with Sautéed Pears

Name: Cook the Book: Butterscotch Pudding with Sautéed Pears
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 firm bartlett pears, peeled and cut into 1/2-inch dice (about 2 1/2 cups); 2 Tbsps cornstarch; 1 Tbsp dark molasses; 2 teaspoons dark rum; 3 larges egg yolks; 237 milliliters heavy cream; 1 teaspoons kosher salt; 2 teaspoons freshly squeezed lemon juice; 6 servings Freshly grated nutmeg; 1 Tbsp extra-virgin olive oil; 2 Tbsps freshly squeezed orange juice; 118 milliliters sugar; 4 Tbsps (1/2 stick) cold unsalted butter, cut into 4 pieces; 1 vanilla bean, split, scraped, seeds discarded; 6 servings Whipped cream; 355 milliliters whole milk

Cook the Book: Butterscotch Pudding with Sautéed Pears might be just the dessert you are searching for. This recipe serves 6. One portion of this dish contains around 5g of protein, 31g of fat, and a total of 447 calories. From preparation to the plate, this recipe takes approximately 45 minutes. If you have butter, cornstarch, molasses, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

To make the pears, heat the oil in a sauté pan over medium heat.

Ingredients you will need

Pear

Cooking Oil

Equipment you will use

Frying Pan

Add the pears and sugar and sauté until the sugar begins to caramelize and the pears begin to soften, 6 or 7 minutes.

Ingredients you will need

Pear

Sugar

Add the lemon and orange juices and cook until the liquid is reduced to a glaze, about 7 minutes. Line a rimmed baking sheet with parchment paper and spread the pears in a single layer to cool.

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Orange

Glaze

Lemon

Pear

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Baking Paper

Baking Sheet

Place a heaping tablespoon of pears in the bottom of 6 individual serving bowls. Set aside.

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Pear

Equipment you will use

Bowl

To make the pudding, in a medium bowl, whisk the egg yolks and cornstarch until smooth.

Ingredients you will need

Corn Starch

Egg Yolk

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Whisk

Bowl

Add the molasses and salt and whisk to incorporate. Slowly whisk in 1/2 cup of the milk until the mixture is smooth; set aside.

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Molasses

Milk

Salt

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Whisk

Combine the heavy cream, the remaining 1 cup milk, and the vanilla bean in a medium saucepan over medium-low heat until the liquid begins to steam.

Ingredients you will need

Vanilla Bean

Heavy Cream

Milk

Equipment you will use

Sauce Pan

Remove the vanilla bean and keep the mixture warm.

Ingredients you will need

Vanilla Bean

Spread the sugar evenly over the bottom of a heavy medium saucepan and sprinkle with 2 tablespoons water; place over medium heat and cook, without stirring, until the sugar has caramelized to an amber color, about 15 minutes. Slowly add the cream mixture in a thinstream. Stir well with a wooden spoon to thoroughly combine.

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Spread

Cream

Sugar

Water

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Wooden Spoon

Sauce Pan

Remove from the heat.

Prepare an ice bath in a large bowl and place a clean metal bowl atop the ice.

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Ice

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Bowl

Stir the egg yolk–cornstarch mixture, then temper by slowly pouring 1/4 cup of the hot caramel-milk mixture into the eggs, whisking constantly.

Ingredients you will need

Corn Starch

Egg Yolk

Caramel

Egg

Milk

Equipment you will use

Whisk

Whisk in another 1/4 cup of the hot mixture.

Equipment you will use

Whisk

Pour the egg mixture into the pot with the remaining caramel milk and cook over medium heat, stirring constantly, until the mixture boils, 6 to 8 minutes. Cook for 1 more minute, stirring, until the mixture thickens. Immediately pour the pudding into the bowl over the ice bath. Stir in the rum. When the mixture has cooled slightly, transfer to a food processor or blender.

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Caramel

Milk

Egg

Ice

Rum

Equipment you will use

Food Processor

Blender

Bowl

Pot

Add the butter, 1 tablespoon at a time, and blend until smooth and emulsified.

Ingredients you will need

Butter

Pour into serving dishes over the sautéed pears to within 1/4 inch of the top. Wrap tightly with plastic. Chill for at least 4 hours, or up to 3 days.

Ingredients you will need

Pear

Wrap