Page 44 - Flathead Beacon // 4.22.15

44 | APRIL 22, 2015
ARTS & ENTERTAINMENT FLATHEADBEACON.COM SIDE DISH Chef Howard Karp
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Chocolate Pudding with Salted Caramel Sauce
ice
ing
DESSERTS LIKE THIS chocolate pudding are designed to evoke nostalgia and deliver a complex culinary experience. This pud- ding would be a favorite on its own, but you can make it even
more intriguing by serv- ing it with the slightly bitter salted caramel sauce and deeply cara- melized brioche crou- tons.
Yield: 6 to 8 servings
CHOCOLATE PUDDING
• 4 cups whole milk
• 1 cup sugar
• 1/4 cup cornstarch
• 3 tbsp. unsweetened cocoa powder
• 1/4 tsp. salt
• 4 large egg yolks
• 6 oz. bitter sweet chocolate, finely chopped
• 1 tbsp. unsalted butter
• 2 tsp. vanilla extract
• 3/4 cup heavy cream, lightly whipped (for topping)
SALTED CARAMEL SAUCE
• 2 cups heavy cream
• 1 cup sugar
• 6 tbsp. (3/4 stick) unsalted butter • 1 tsp. kosher salt
BRIOCHE CROUTONS
• 2 tbsp. unsalted butter
• 1/4 lb. brioche or other bread, crust removed and cut into 1-inch cubes
• 1/4 cup confection sugar
CHOCOLATE PUDDING
In a medium sauce pan, bring 3 1/2 cups of milk and 3/4 cup of sugar to a boil over medium heat, stirring until the sugar is dissolves. Meanwhile, in a me- dium bowl, whisk together 1/4 cup sugar, cornstarch, cocoa, and salt. Whisk in
the remaining milk, then the egg yolks. Temper the mixture by adding a cup of the hot liquid into the egg mixture and stir thoroughly. Add the mixture to the hot milk liquid in the sauce pan, constantly whisking over medium heat for two minutes. Remove from heat and pass the mix- ture through a fine-mesh strainer into a large bowl. Whisk in the choco- late, butter and vanilla until smooth. Cover the surface with plastic wrap in direct contact with the pudding and refrigerate until cold. Serve the pud- ding topped with salted caramel sauce, whipped
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MEL SAUCE
cream, and croutons.
SALTED
caramel
CARA-
In a small sauce pan, bring the cream to a boil over medium heat. Meanwhile, in a medium sauce pan, combine sugar 1/4 cup of water (to keep it from caramelizing and burning on the sides, make sure that the side of the pan has no sugar on it). Bring the mixture to a boil and allow to boil until syrupy, (do not stir or shake the pot), the syrup will turn to amber color (about 340 degrees candy thermometer). Set pan on counter, and slowly add the hot cream into the caramel and stir until well combined. Stir in salt and butter. Keep warm if using right away or allow to cool (sauce can be refrigerated for up to two weeks).
BRIOCHE CROUTONS
In a large sauté pan, melt the butter and add croutons. Stir to coat and sprinkle the sugar using a spatula until the sugar melts and the croutons are caramelized. Transfer to a sheet pan to cool.
This recipe was originally published in 2014
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Chef Howard Karp is the an instructor at the Culinary Institute of Montana at Flathead Valley Community College. For more information about the program, visit www.culinaryinstituteofmt.com.
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