Cup of sugar story plus#

If caramel sauce has hardened when you're ready to serve, gently heat until it loosens. This also can be made in advance and reheated before serving if needed. Remove from heat, and gradually add the cream mixture, whisking constantly to combine, and stir until it comes together. Cook without stirring, swirling for even cooking, until the sugar becomes a medium amber color, about 10 minutes. Heat the cream over high heat until it just begins to boil, then turn off the heat and add the butter, stirring until it melts.Д¬ombine the sugar, corn syrup and 1/4 cup water in a large heavy-bottomed saucepan over medium-high heat. Using a small knife, split the vanilla bean, scrape out its seeds, and pulp and add them to the saucepan. To make the caramel sauce, pour the cream into a medium saucepan. Chill for several hours until thickened and cold (you can do this up to 3 days in advance). Pour the mixture through the strainer into the bowl, then ladle into a dozen small glasses or ramekins. Remove from heat, and whisk in the butter and whiskey. Continue until you've added half the cream, then pour this mixture back into the saucepan, whisking, and cook until the custard thickens enough to coat the back of a spoon. Turn off the heat, and ladle some of the hot cream and sugar into the eggs, whisking constantly to prevent curdling. Increase the heat to high, and cook until it dissolves back into a liquid, 5 to 7 minutes.

Reduce the heat to low, and immediately add the cream-milk mixture in a thin stream, stirring as you add. Cook the sugar, without stirring, swirling the pan occasionally for even cooking, until the sugar is smoking, nutty smelling and very dark caramel color, 10 to 12 minutes. Combine the brown sugar, salt and 1/2 cup water in a large, heavy-bottomed saucepan over high heat. In another bowl, whisk the egg yolks, egg and cornstarch together.

To make the budino, stir the cream and milk together in a medium bowl. I'm partial to candied pecans, but just about any chopped nut will do (and browning them is even better), or chopped bits of toffee, or crunchy cacao nibs or just about anything you like. Which brings us to texture: A bit of crunch can help cut through the sweet creaminess. And any lover of salted caramel will tell you that a few grains of salt - especially some nice big flaky ones - heighten the drama. A blob of barely sweetened whipped cream or creme fraiche cuts nicely through the richness of a butterscotch pudding or cake or pie, making each sweet bite all the more welcome. The best of the butterscotch desserts - those that move from nursery sweet into sophisticated dinner party-worthy dessert - involve a bit of counterpoint. I'm not one to complain about a straight-up bowl of butterscotch pudding, but there's no reason to stop there. But we can also take that childhood love and give it a whole new grown-up incarnation. Butterscotch tastes like comfort, like childhood.

Cup of sugar story plus#

Plus there seems to be, at least for me, a nostalgia factor. There's the perfume of vanilla and then a savory dose of salt, which give a depth to the buttery sweetness. To that deliciously deepened sugar and dairy you add a few more elements. When the amino acids in those milk proteins (and yes, even the mostly fat butter does have a helping of protein) combine with the sugar and a touch of heat, you get that delicious Maillard reaction - the browning that leads to a whole new world of flavor.Д«ut butterscotch doesn't stop there. But the dairy - be it from the eponymous butter, cream, condensed milk or really anything - goes through its own culinary transformation. Yes, there's the caramelization of sugars, leading to that distinctive deep flavor and buttery beige color. There are a few things going on here, according to food scientist Laura Shumow at the National Confectioners' Association.