Posts Tagged with “pizzeria mozza”
Last night I went to celebrity hot spot Pizzeria Mozza for a private party thrown by Type A Planning. The party was done in Pizzeria Mozza’s private wine room in Los Angeles.
At the party, I had the pleasure of tasting their amazing Butterscotch Budino for dessert along with all their distinctively delicious pizzas. The Butterscotch Budino tasted like Obama’s favorite chocolate covered caramel candy with fleur de sel on top.
This morning I was still craving that sweet and salty taste so I went in search of the recipe for future use.
Here is the recipe:
Recipe: Butterscotch Budino With Caramel Sauce
Credit: New York Times
Published: May 9, 2007
Adapted from Dahlia Narvaez of Pizzeria Mozza
Time: 1 hour, plus 3 hoursâ€™ chilling
FOR THE BUDINO
3 cups heavy cream
1 1/2 cups milk
1 large egg
3 large egg yolks
5 tablespoons cornstarch
1 1/8 cups dark brown sugar
1 1/2teaspoons kosher salt
5 tablespoons butter
1 1/2 tablespoons dark rum
FOR THE SAUCE AND TOPPING
3/4 cup heavy cream
Scrapings from 1-inch piece of vanilla bean, or 1/4 teaspoon vanilla extract
2 tablespoons butter
2tablespoons light corn syrup
1/2 cup sugar
1 1/4 teaspoons fleur de sel
3/4 cup crÃ¨me fraÃ®che.
1. For the budino, combine cream and milk in bowl or pitcher, set aside. Whisk egg, egg yolks and cornstarch in medium bowl, set aside.
2. Combine brown sugar, kosher salt and 1/2 cup water in pot. Place over medium-high heat and let sit until edges start to brown. Tilt pot as needed to even the browning until caramelized, nutty and deep brown, about 10 minutes.
3. Immediately whisk in cream mixture, mixture will steam and caramel will seize. Bring to a boil, then reduce heat to medium. Whisk a cup at a time into egg mixture until half is incorporated. Remove from heat, and immediately whisk egg mixture back into pot until custard is very thick, about 2 minutes.
4. Whisk in butter and rum. Pass through a fine mesh strainer and divide among 10 6-ounce ramekins. Cover with plastic wrap, allow to cool, and refrigerate until chilled, about 3 hours or up to 3 days.
5. For sauce, combine 1/2 cup of cream and the vanilla in medium saucepan. Heat until simmering. Add butter and remove from heat; set aside.
6. In large heavy-bottomed saucepan, combine corn syrup, sugar and enough water (3 to 4 tablespoons) to make a wet, sandy mixture. Cook over medium-high heat, swirling pan for even cooking, until mixture is medium amber, about 10 minutes. Remove from heat and carefully whisk in cream mixture; set aside and let cool. (May be refrigerated and reheated before serving.)
7. Whisk remaining 1/4 cup cream in a large bowl until it begins to thicken. Add crÃ¨me fraÃ®che and whisk until thick and fluffy. To serve, spoon a tablespoon of warm caramel sauce over each budino. Sprinkle with 1/8 teaspoon fleur de sel, and add a dollop of cream topping.
Yield: 10 servings.