Serves 8
Time: 1 hour, plus cooling and setting times
Description:
Creamy caramel custard and rich chocolate ganache are beautifully layered in this dessert, then topped with a dollop of whipped sour cream and a sprinkling of chopped toasted hazelnuts.
Caramel Custard Ingredients:
2 3/4 cups heavy cream
1 1/4 cups milk
1 egg plus 3 egg yolks
1/4 cup cornstarch
7 tablespoons water
1 cup brown sugar
1 1/2 teaspoons kosher salt
4 1/2 tablespoons butter
3/4 ounce hazelnut liqueur
2 teaspoons clover honey
Procedure:
1. In a bowl, stir together the cream and milk. In a separate metal bowl or double-boiler insert, whisk together the egg, egg yolks and cornstarch.
2. In a heavy-bottomed pan, combine the water, sugar and salt, and cook over medium-high heat, stirring occasionally, until amber in color (careful not to burn), 2 to 3 minutes. Add the cream and milk mixture, and gently simmer for 5 to 7 minutes.
3. Temper the eggs: Slowly whisk the cream mixture into the eggs to form a custard base. Place the egg base over pan of simmering water (double boiler) and gently cook until the mixture is thickened and coats the back of a spoon (it should have a warm pudding consistency), 6 to 8 minutes. Whisk in the butter, liqueur and honey.
Type: Authentic Recipe
Photo By: Brunos Trattoria/latimes.com
Author: Brunos Trattoria
Restaurant: Brunos Trattoria in Brea
Source: http://www.latimes.com/features/food/la-fo-sos-caramel-budino-20130413,0,5479776.story