Entertaining...The Dinner Party Part IV: Dessert

And now, the finale.  The best for last.  Butterscotch budino (fancy pudding) with caramel sauce, sea salt, and whipped topping.  

If you need to, catch up on Part I (planning) here, Part II (h'ors d'oeuvres) here, and Part III (the main course) here.

This can seem a little scary because there are 3 different parts to make.  But this really is a good choice because, if you read Part I, you will see that you can take an otherwise involved 3-part dessert and break it up over several days so it really doesn't take up too much of your time.  That is my key to being able to pull stuff like this off....especially with kids.  And the pudding really will taste better if you make it the night before.  The flavors really come together after sitting in the fridge a while.

I served this in rocks glasses (I wanted something clear to be able to see the pretty layers), but you can serve it in whatever.  And, this made 6 rather large servings.  I think you could easily do less and make 8 with the same recipe....especially if you have smaller serving dishes.

Another note, some sort of thermometer will make your life easier when making this.  A candy thermometer would be best.  I don't have one, I used my instant read meat thermometer and it worked fine.  If you have nothing, it is ok....you will just have to watch the color very carefully.

And that is the end of this meal. We had fun, and some seriously full stomachs.

What are your favorite tips or things to serve when hosting?

Butterscotch Budino with Caramel and Whipped Cream

Makes 6 large servings

Caramel Sauce

1 cup sugar

1/4 cup light corn syrup
1/4 cup water
1 cup cream
1 tsp vanilla
1/4 tsp salt

1. Place sugar in medium sized heavy-bottomed sauce pan. Add corn syrup and water. Stir gently to mix slightly.  Turn heat to medium and cook sugar without stirring, brushing down the sides of the pan with water if there are any sugar crystals on the sides to prevent burning.  Gently swirl the pan occasionally to promote even cooking.  Allow to cook until a golden amber color, about 10-12 minutes (about 340-350 degrees).  Remove from heat and slowly whisk in cream, butter, vanilla, and salt.  Stir vigorously.  Mixture may seize up, it is ok, just keep stirring and the hard candy will melt into the cream and make a smooth caramel sauce, returning to heat if needed.  Let cool to room temp, then store in fridge in airtight container.  This will keep up to 1 month in the fridge.

Butterscotch Budino

3 cups cream

1 1/2 cups milk

1 whole egg

3 egg yolks

5 TB cornstarch

1 cup plus TB dark brown sugar

1/2 cup water

2 tsp salt (kosher)

5 TB butter

3 TB scotch (or whiskey, bourbon, rum, or nothing, this is optional. But the scotch is great)

1.  Combine sugar and water in heavy-bottomed saucepan, over medium heat, stir until sugar is dissolved.  Continue to cook/boil without stirring (brushing down sides of pan with water if needed) until a dark amber color, about 350-360 degrees.

2.  While sugar is cooking, whisk egg, egg yolks, and cornstarch together in a medium sized bowl.

3.  Once sugar reaches desired color/temp, slowly and carefully stir in the cream and milk, constantly stirring to dissolve all the bits of caramel.  Bring mixture to boil, then very slowly begin adding the hot sugar mix (a little bit at a time) to the egg mixture, whisking constantly to prevent the egg from curdling.  Once about half the caramel mixture has been added to the eggs, slowly begin pouring the egg mixture into to the pan of caramel, continuing to stir constantly until mixture becomes thickened and coats the back of a spoon, about 3-5 minutes.  Remove from heat and push pudding through a fine mesh sieve into a large clean bowl to strain.  Stir in butter until smooth.  Stir in salt and scotch.  

4.  Divide pudding into serving dishes, covering the tops with plastic wrap, pushing the plastic onto the pudding to prevent skin from forming.  Store in the fridge until ready to serve.  Can be made up to 3 days in advance.  This definitely gets better after it sits in the fridge before serving, at least 12 hours.

Whipped Cream Topping

1 cup cold heavy whipping cream

3 TB sugar

1 tsp vanilla

1/4 cup sour cream

1.  Using an electric mixer, whip cream in large bowl until beginning to thicken.  Add sugar and vanilla and continue to beat until soft peaks form.  Gently fold in sour cream until smooth and glossy.  Refridgerate until ready to serve.  Can be made up to 8 hours in advance.

To Serve:

Remove puddings from fridge and allow to sit at room temp for at least 30 minutes.  (I got mine out and topped with caramel just before my friends arrived).  Top with caramel sauce and whipped cream, then add a pinch of Maldonado sea salt (or other flaky salt).

And now, the finale.  The best for last.  Butterscotch budino (fancy pudding) with caramel sauce, sea salt, and whipped topping.  

If you need to, catch up on Part I (planning) here, Part II (h'ors d'oeuvres) here, and Part III (the main course) here.

This can seem a little scary because there are 3 different parts to make.  But this really is a good choice because, if you read Part I, you will see that you can take an otherwise involved 3-part dessert and break it up over several days so it really doesn't take up too much of your time.  That is my key to being able to pull stuff like this off....especially with kids.  And the pudding really will taste better if you make it the night before.  The flavors really come together after sitting in the fridge a while.

I served this in rocks glasses (I wanted something clear to be able to see the pretty layers), but you can serve it in whatever.  And, this made 6 rather large servings.  I think you could easily do less and make 8 with the same recipe....especially if you have smaller serving dishes.

Another note, some sort of thermometer will make your life easier when making this.  A candy thermometer would be best.  I don't have one, I used my instant read meat thermometer and it worked fine.  If you have nothing, it is ok....you will just have to watch the color very carefully.

And that is the end of this meal. We had fun, and some seriously full stomachs.

What are your favorite tips or things to serve when hosting?

Butterscotch Budino with Caramel and Whipped Cream

Makes 6 large servings

Caramel Sauce

1 cup sugar

1/4 cup light corn syrup
1/4 cup water
1 cup cream
1 tsp vanilla
1/4 tsp salt

1. Place sugar in medium sized heavy-bottomed sauce pan. Add corn syrup and water. Stir gently to mix slightly.  Turn heat to medium and cook sugar without stirring, brushing down the sides of the pan with water if there are any sugar crystals on the sides to prevent burning.  Gently swirl the pan occasionally to promote even cooking.  Allow to cook until a golden amber color, about 10-12 minutes (about 340-350 degrees).  Remove from heat and slowly whisk in cream, butter, vanilla, and salt.  Stir vigorously.  Mixture may seize up, it is ok, just keep stirring and the hard candy will melt into the cream and make a smooth caramel sauce, returning to heat if needed.  Let cool to room temp, then store in fridge in airtight container.  This will keep up to 1 month in the fridge.

Butterscotch Budino

3 cups cream

1 1/2 cups milk

1 whole egg

3 egg yolks

5 TB cornstarch

1 cup plus TB dark brown sugar

1/2 cup water

2 tsp salt (kosher)

5 TB butter

3 TB scotch (or whiskey, bourbon, rum, or nothing, this is optional. But the scotch is great)

1.  Combine sugar and water in heavy-bottomed saucepan, over medium heat, stir until sugar is dissolved.  Continue to cook/boil without stirring (brushing down sides of pan with water if needed) until a dark amber color, about 350-360 degrees.

2.  While sugar is cooking, whisk egg, egg yolks, and cornstarch together in a medium sized bowl.

3.  Once sugar reaches desired color/temp, slowly and carefully stir in the cream and milk, constantly stirring to dissolve all the bits of caramel.  Bring mixture to boil, then very slowly begin adding the hot sugar mix (a little bit at a time) to the egg mixture, whisking constantly to prevent the egg from curdling.  Once about half the caramel mixture has been added to the eggs, slowly begin pouring the egg mixture into to the pan of caramel, continuing to stir constantly until mixture becomes thickened and coats the back of a spoon, about 3-5 minutes.  Remove from heat and push pudding through a fine mesh sieve into a large clean bowl to strain.  Stir in butter until smooth.  Stir in salt and scotch.  

4.  Divide pudding into serving dishes, covering the tops with plastic wrap, pushing the plastic onto the pudding to prevent skin from forming.  Store in the fridge until ready to serve.  Can be made up to 3 days in advance.  This definitely gets better after it sits in the fridge before serving, at least 12 hours.

Whipped Cream Topping

1 cup cold heavy whipping cream

3 TB sugar

1 tsp vanilla

1/4 cup sour cream

1.  Using an electric mixer, whip cream in large bowl until beginning to thicken.  Add sugar and vanilla and continue to beat until soft peaks form.  Gently fold in sour cream until smooth and glossy.  Refridgerate until ready to serve.  Can be made up to 8 hours in advance.

To Serve:

Remove puddings from fridge and allow to sit at room temp for at least 30 minutes.  (I got mine out and topped with caramel just before my friends arrived).  Top with caramel sauce and whipped cream, then add a pinch of Maldonado sea salt (or other flaky salt).