Brown but­ter­scotch cups

The Jewish Chronicle - - WINTER FOOD SUPPLEMENT -

I first dis­cov­ered Amer­i­can-style pud­ding while mak­ing Brook­lyn blackout cake [a rich choco­late layer cake] and am now hooked. I am go­ing to put it out there that I love pud­ding skin but if you do not, sim­ply di­rectly cover the pud­ding with cling film be­fore chill­ing.

Serves six greedy peo­ple or eight not-so.


60g salted but­ter

120g soft dark brown sugar 60g soft light brown sugar 250ml full-fat milk 550ml dou­ble cream Seeds from one vanilla pod 1 tsp sea salt

20g corn­flour

5 large free-range egg yolks


In a large pan over a medium heat, brown the but­ter. Add the sug­ars, swiftly fol­lowed by the milk and cream, then whisk to com­bine and to dis­solve the sug­ars in the liq­uid.

Add the vanilla seeds and sea salt and bring the liq­uid just to a sim­mer, whisk­ing con­stantly to pre­vent scorch­ing. Once sim­mer­ing, re­move from the heat and set to one side.

In a large bowl, whisk to­gether the corn­flour and egg yolks to form a paste. Slowly pour the hot base liq­uid on to the mix­ture, whisk­ing well as you add.

Re­turn the com­bined mix­ture to the pan and cook over a low-medium heat, whisk­ing con­stantly and vig­or­ously to avoid any lumps. Cook for about four to six min­utes to the con­sis­tency of a thick cus­tard.

Di­vide among cho­sen in­di­vid­ual ramekins or glasses. Leave to cool to room tem­per­a­ture be­fore chill­ing in the fridge un­til ready to serve. This will take at least three hours. The cups will keep for up to three days in the fridge.

Ex­tracted from Salted Caramel Dreams by Chloe Timms (Hardie Grant, £12.99) Pho­tog­ra­phy © River Thomp­son

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