Caramel Sauce, Whiskey and Wild Wild Bread Pudding

It's the season!  November has ended, Thanksgiving is officially over now and, contrary to what retailers would have us believe, the Christmas season has begun.  I have noticed, as I get older, that I am becoming more and more adamant about the fact that "Christmas" does not start until December.  The entire concept of Black Friday can kiss my back side.  Oye!  I stay home and eat left-over Thanksgiving pie.  (I love Pie day!)  Then again, I have usually finished my Christmas shopping before Halloween.  Not always, but most of the time.  Which leaves me free to spend the early part of December baking a myriad of Shortbreads, Candies and other small bites of delicious holiday cheer.

However, before I get involved in making the 6 Pumpkin Rolls that I need to hand out this year, I wanted to share one of my favorite winter time desserts.  One, incidentally, that I very rarely make.  Bread Pudding.

The problem is that I come from a bread eating family.  A serious bread eating family.  Every one of us consumes bread at truly alarming rate.  My niece's favorite summertime BBQ treat is a hot dog without the hot dog, meaning just the bun with hot dog fixin's on it.  I know it's in the family genes, because that was my favorite sandwich when I was little as well.  Ketchup, Mustard and Mayonnaise spread on bread and consumed with relish (when available) Whether it's homemade bread crumbs over Cauliflower, chunks ripped off a loaf and dipped in olive oil with dinner, or the proverbial left-over turkey sandwich after Thanksgiving.  The bread just seems to disappear around here in no time at all.  Thus there is never EVER any day old bread to make a descent bread pudding. (sigh)

But, I finally remembered to buy an extra loaf of Sourdough and hide it from myself a few days ago.  On some level, I think it's pretty sad that I have to hide bread from myself due to my lack of self control.  But it is what it is.  Maybe my subconscious mind will register the reward of bread pudding and it will assist me in resisting the temptation in the future.

Yeah, No.  Not happening in this lifetime.

I will admit that I prefer to have booze in my bread puddings.  I think it has to do with bread pudding's similarity to Christmas puddings, which are usually soaked in brandy and ignited. Alcohol just seems like a natural addition.  Be it Scotch with Butterscotch sauce, Bourbon and Egg Nog Sauce Sauce, Rum and ButterRhum Sauce, Brandy and Hard Sauce or, as in this case, Whiskey and Whiskey Caramel Sauce....  It's ALL kinds of good.   After all, 'tis the season to spread some Holiday Cheer, Right?  ;)

Irish Bread Pudding with Whiskey Caramel Sauce

Irish Bread Pudding
2 oz (56g) Unsalted Butter, melted
10 oz (284g) Sourdough Bread
1/2 cup (72g) Currants (you can use Raisins if you like)
1/4 cup (59ml) Irish Whiskey
1 3/4 cup (414ml) Half and Half
1 cup (200g) plus 1 TB Granulated Sugar
1 1/2 tsp Vanilla
12 oz (355ml) Evaporated Milk
2 large Eggs
1 tsp Cinnamon

Whiskey Caramel Sauce
1 1/2 cups (300g) Granulated Sugar
2/3 cup (156ml) Water
4 oz (113g) Unsalted Butter, cut into chunks
1/4 cup (59ml) Irish Whiskey (I like Bushmills)
1/4 cup (59ml) Heavy Cream

Preheat the oven to 350F degrees.
Cut the bread into 1-inch thick slices and brush with the melted butter and place butter side up on a baking sheet.

Bake the bread for about 10 minutes, or until the edges begin to turn golden.

Cut the bread into 1/2 inch cubes and set aside.

In a small bowl, macerate the Currants in the Irish Whiskey, then cover and set aside.

In a large bowl, combine Half and Half with Sugar, Vanilla, Evaporated Milk and Eggs, whisking well to combine.

Add Bread cubes, tossing well to coat, then cover and allow to sit for 15 minutes.

Butter a 13x9-inch baking dish.

Stir the macerated Currants into the bread custard mixture.

Pour the resulting mixture into the prepared baking dish.

Combine the remaining 1 TB Sugar with the Cinnamon.

Gently sprinkle the Cinnamon Sugar mixture over the pudding.

 Bake for 35 minutes, or until slightly puffed in the center.

While the pudding is baking, make the Whiskey Caramel sauce.
Combine Sugar and Water in a medium saucepan set over medium flame.

Stir until the Sugar dissolves and the syrup comes to a boil.

Let the mixture boil until it begins to turn amber brown.

When the caramel has reached its amber color, stir in the butter with a whisk (it will bubble and steam)

Once the butter has been melted into the caramel (the fat will prevent crystallization) remove the caramel from the heat and add the Irish Whiskey and Heavy Cream. (the mixture will bubble and steam again)

Pour into a heat proof pitcher and allow the caramel to cool. (I like to use empty honey bears for my cooled caramel sauces.... easier application)
Once the pudding has finished baking, and has cooled slightly, cut 3-inch square pieces and place in a bowl and drizzle liberally with Whiskey Caramel.

Add a dollop of lightly sweetened whipped cream, if desired.

Mangia!!
~~

When it's Cloudy and "Grey" - Earl Grey Pots de Creme

There is something comforting, on a dreary day, about having a cup of Earl Grey with a spot of cream.  The bergamot orange just seems to brighten the mood.  But I have discovered something even better.  It involves having cream with a little Earl Grey.  :)

Technically, this works better if you have the actual "pots de creme" that are what give this custard dessert its name.  They are kind of like a demitasse (espresso sized) cup with a lid. But in a pinch, you can use ramekins; which I have have done here, because I only have ONE of these little pots.

The only reason I have this one, is because I happened to see it on eBay, it's shaped like a thistle and I thought it would be a cool sugar bowl, which is exactly what I use it for.

Making the custard for pots de creme is just like making the custard for creme brulee.  The only real difference is the lack of a crunchy melted sugar top and the fact that it is served in a deep dish rather than a shallow one.  The plus side of pots de creme is that lack of a burnt sugar topping allows for more diverse flavorings.  As much as I love burnt sugar, even I must admit that it doesn't necessarily go with everything under the sun.  Hey, and without the sugar topping, pots de creme actually contains fewer calories than creme brulee.  Yet it is still just as smooth, creamy and delicious.  I call that a win win.

I already had my heart set on making this, since the weather was so drippy and cold, but I was out of loose leaf tea.  Instead of running to the store, I tore open some Earl Grey tea bags that I had in the pantry... bad idea.  Tea bags usually contain much finer leaves, so unless you have cheese cloth to filter the custard through (I was out of that as well) then I highly recommend using loose leaf tea. 

So the next time the sky is cloudy and gray, add some sunshine to your day and chase those oppressive blues away with Pots de Creme infused with Earl Grey.

Earl Grey Pots de Creme

1 1/2 cups (355ml) (12 oz) Heavy Cream
1/2 cup (118ml) (4 oz) Half and Half
zest of 1 Cara Cara Orange or a Meyer Lemon
2 TB loose Earl Grey Tea leaves (not tea bags, the tea is too fine)
4 large Egg Yolks
1/2 cup (100g) (3.5 oz) Granulated Sugar
Pinch of Kosher Salt

Combine Heavy Cream, Half and Half, Orange Zest and Tea Leaves in a saucepan.

Bring to a simmer over medium heat.

Remove from the flame, cover and allow the mixture to steep for 30 - 60 minutes.

Bring the mixture back to a simmer over medium heat.

In a medium bowl, whisk Egg Yolks, Sugar and Salt until the yolks are pale.

Pour Earl Grey cream into the yolks in a steady stream, whisking constantly.

Return the raw custard to the sauce pan.

Run the raw custard through the strainer to remove the Orange Zest, Tea leaves and any possible cooked egg bits. (If you used tea from a tea bag, you will need several layers of cheese cloth for straining the tiny bits)

Place ramekins, or actual pots de creme, in a roasting pan that has been lined with a towel.

Fill the ramekins/pots with the raw custard.

Pour enough hot water into the roasting pan to bring the water level half way up the sides of the ramekins/pots.

If using pots, place the covers on them, if using ramekins, cover the whole pan with foil.

Bake in the oven for 25-30 minutes, the center should still be a little jiggly.

When custards are done, remove them from the hot water and place on a cooling rack.

Once the custards are at room temperature, cover with plastic wrap and place in the refrigerator for at least 2 hours. (if you are using the pots, simply leave the covers on them and move to the refrigerator)

Serve chilled.

So smooth and rich, it puts American Pudding (usually made with cornstarch or gelatin) to shame.  Hints of bright orange mellowed with the smooth flavor of "Tea with Creme".  Decadent silken lusciousness!  That's all I can say. 

OK, I could say it was "wicked good" (cause it was) but I don't think that does as much justice to it.  LOL

Mangia!!
~~

Confection Ressurection - Butter Brickle Ice Cream

The 4th of July is here again and it's time to celebrate the "signing" of the Declaration of Independence penned with great pains by Thomas Jefferson for the second continental congress.  Though the "Shot Heard Round the World" occurred in April of 1775 and the fighting would continue until the signing of the Treaty of Paris in 1783, today is the day we celebrate the signing of the document that justified the colonial rebellion and subsequent forming of our republic. 

Being a holiday that is near and dear to our hearts there are many "traditions" that have sprung up over the last 235 years.   Parades, Festivals, Fireworks and BBQ's being the most prevalent.  I was lucky enough to grow up in Corbett.  It may be a small "Hamlet" in eastern Multnomah county, but when it comes to the 4th, it's an all out block party on a grande scale with parade, festival and a massive firework display.  In between all this merriment, dad would BBQ hot dogs and hamburgers.  But the best part of our 4th of July celebration was the homemade Root Beer ice cream.  True, we had an old hand crank machine, and always had to call on the neighbors for reinforcements before our arms fell off, but the exertions were well worth it.

This tradition is so ingrained now, that it just doesn't seem like the 4th of July without ice cream.  Granted, I don't necessarily make Root Beer ice cream anymore, and I definitely don't use a hand crank machine, but Ice Cream is an absolute must for this occasion.

This year, I have decided to resurrect a flavor that seems to have disappeared from the common market.  Butter Brickle.  That inspired combination of butterscotch ice cream and toffee bits.  Honestly, it doesn't get much better than that. Which, consequently, makes my wonder why you can't find this evocative flavor of frozen deliciousness anymore.  I think it's high time that it was brought back for everyone to enjoy.

Butter Brickle Ice Cream

2 cups Whole Milk
2 cups Light Whipping Cream
2 oz Unsalted Butter
Pinch of Kosher Salt
1 cup of Butterscotch syrup
6 large Egg Yolks
1 cup Heath Toffee Chips (bits o' brickle)

Heat Milk, Cream, Butter and salt in a large sauce pan over medium heat, just until bubbles begin to form around the edge of the pan.

Grab a 1 cup of the Butterscotch Syrup..... (You'll still have an additional cup for other applications)

and grab a bag of Health English Toffee bits (bits o' brickle)

Add the Butterscotch syrup and whisk until dissolved.

While the Milk mixture is heating, beat egg yolks lightly in a medium bowl.
Condition the yolks by adding about half of the hot Milk mixture while whisking constantly.

Add this back into the sauce pan (again, whisking while adding it) and return the mixture to medium flame.

Continue cooking the "custard", whisking occasionally, until it is thick enough to coat the back of a spoon.

Remove from the heat and strain through cheese cloth to remove any potential lumps.

Cover on the surface with plastic wrap to prevent crusting, and chill in the refrigerator until VERY cold.

Freeze according to your ice cream maker instructions.

Once frozen, move the resulting Butterscotch ice cream to a freezer container.

Add the Brickle chips and stir them in.

Freeze until solid.

Enjoy the sweet/salty goodness of old fashioned Butter Brickle Ice Cream!

Mangia!!
~~