I'm not usually into involved recipes, filled with details and components, but sometimes, all that extra effort is worth it. These little cups of delicious, filled with roasted, sweet, salty, and velvety flavors and textures, are truly decadent. The nice thing about making all of the components (the roasted pineapple, the butterscotch, the crackle) is that each of these can be enjoyed separately too. So if you're short on time, make the roasted pineapple and serve with your favorite ice cream or sandwich the butterscotch between your favorite cookies. Make this recipe work for you! It's well worth it.
Roasted Pineapple Butterscotch Pudding
Makes 8 four ounce ramekins
1 egg plus 1 egg yolk
1 tablespoon sugar
1 cup butterscotch
2 cups whole milk
1/4 teaspoon sea salt
1 vanilla bean, split open and seeds scraped out
To finish:
1 cup roasted pineapple, diced
1 roasted pineapple ring, cut into eigths
1/3 cups crackle (or violet crumble, or shortbread), broken into small pieces
1 cup whipping cream
2 teaspoons, black strap (or dark) rum
1 teaspoon sugar
In a pot, pour the milk and add the vanilla bean and seeds. Barely bring to a boil and then stop the heat. Cover and let infuse for 30 minutes. Strain.
Preheat your oven to 320 F. In a bowl, beat the eggs and egg yolk with the sugar and salt, then add the hot milk slowly while beating. Pour in a 1/2 cup of the butterscotch and stir until dissolved.
Pour a few tablespoons of diced roasted pineapple and then the remaining butterscotch into the bottom of the small ramekins or jars, then pour the custard mixture on top - make sure to remove the foam that might have formed on top - and place them in a baking dish. Pour hot water into the dish (careful not to get any in the custard!)
Place in the oven and cook for about 45 to 50 minutes. Check regularly after 30 minutes. The middle of the puddings should still be jiggling a little - the puddings will settle once they cool down. Take the ramekins out and let them cool down. Place plastic wrap on top and place them in the fridge to chill for a few hours before eating.
To serve, first whip together the whipping cream, vanilla, and sugar into soft peaks. Top each ramekin with a roasted pineapple segment, top with a scoop of whipping cream, and sprinkle with crackle.
For Butterscotch:
For 2 cups
2 oz unsalted butter
1 cup packed dark brown sugar
1 cup heavy cream
1 teaspoon sea salt
1 tablespoon vanilla extract
1 cup packed dark brown sugar
1 cup heavy cream
1 teaspoon sea salt
1 tablespoon vanilla extract
Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended. Bring to a very gentle boil and cook for about five minutes, whisking occasionally.
Remove from heat and add the vanilla extract. Whisk together, and allow to cool to room temperature.
Roasted Pineapple:
5 pineapple rings, 1/4-1/2 inch thick
2 tablespoons sugar
1/2 teaspoon salt
Preheat oven to Broil.
On a rimmed baking sheet lined with a silicon pad (or parchment paper) place the rings of pineapple and sprinkle with sugar and salt. Roast for 10 minutes until golden brown.
Take four of the rings, and chop into a dice.
Coffee crunch topping (there will be a little left over):
unflavored vegetable oil
1 tablespoon baking soda, sifted
1/4 cup strong brewed coffee
1 1/2 cups sugar
1/4 cup light corn syrup
Generously oil a large baking sheet or line with a silicon mat or parchment paper; sift baking soda onto a sheet of wax paper; set nearby.
Combine coffee, sugar and corn syrup in a heavy, 4-quart saucepan. Place over medium heat, stirring occasionally, until sugar dissolves. When mixture is clear and begins to boil, increase heat to medium-high; cook until mixture reaches 290°F on a candy thermometer. Remove from heat and stir in baking soda (mixture will foam up intensely). While still foaming, pour out onto prepared baking sheet. Do not spread (this will compress it) and let it harden and cool completely (about 30 minutes).
Crush into very small pieces using your hands or a knife. Store in an airtight container if using later.
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