Recipe from Briar Handly
Adapted by Julia Moskin
- Total Time
- 1 hour, plus 4 hours’ chilling
- Rating
- 4(90)
- Notes
- Read community notes
Briar Handly left Vermont for the Rocky Mountains as soon as he finished high school. “I didn’t have much of a plan beyond skiing,” Mr. Handly said. But jobs cooking burgers in turn-and-burn dives led to high-end ski resorts, and then culinary school. Now he’s among a few chefs who are cracking the code of how to make Utah restaurants individual, seasonal and profitable. (Working against 100-mile-an-hour wind gusts and the state’s labyrinthine liquor laws isn’t easy.)
Handle, which opened in Park City in September, is his first restaurant as chef and owner, but he knows the local palate backwards and forwards. “Pudding always sells,” he said. Pudding, like Jell-O (Utah’s official state snack) is a staple at Mormon gatherings, where sugar is a favorite indulgence. (Alcohol and nicotine are forbidden by the church.) His sneaky and delicious twist on butterscotch pudding has a breath of whiskey from the High West Distillery across the street; you may leave it out. The Chex streusel brings back every Thanksgiving Day, as he snacked endlessly on bowls of Chex Mix while watching football. —Julia Moskin
Featured in: The United States of Thanksgiving
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Ingredients
Yield:12 servings
- 1cup/220 grams brown sugar
- ¼cup/60 milliliters corn syrup
- 3cups/720 milliliters heavy cream
- 1½cups/360 milliliters whole milk
- 1vanilla bean, halved and seeds scraped
- 1large egg, plus 3 large yolks
- 5tablespoons/40 grams cornstarch
- ½teaspoon salt, more to taste
- 5tablespoons/70 grams butter, cubed
- 2tablespoons/30 milliliters whiskey, preferably High West Double Rye (optional)
- ¼box/85 grams Chex cereal
- ½cup/110 grams brown sugar
- ½cup/113 grams unsalted butter, melted
- ½cup/63 grams all-purpose flour
- ½teaspoon/1 gram ground cinnamon
- ½teaspoon/3 milliliters vanilla extract
- Salt and freshly grated nutmeg, to taste
- 1cup/240 milliliters heavy cream
- 1cup/226 grams mascarpone cheese
- 1cup/240 milliliters maple syrup
- Sea salt, to taste
For the Budino
For the Chex Topping
For the Maple Whipped Mascarpone
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
737 calories; 50 grams fat; 31 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 68 grams carbohydrates; 1 gram dietary fiber; 53 grams sugars; 5 grams protein; 535 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Make the budino: Combine brown sugar, corn syrup and 2 tablespoons water in a large heavy pot. Set over medium heat and cook, stirring, until mixture is smooth and sugar begins to caramelize, about 3 minutes.
Step
2
Add cream, milk and the vanilla bean pod and seeds and continue cooking over medium heat, stirring often, until sugar is dissolved, about 8 minutes.
Step
3
In a large bowl, whisk together whole egg, egg yolks and cornstarch. Very slowly, add ½ cup of the hot cream mixture, whisking constantly. Pour tempered egg mixture into pot, whisking constantly to keep eggs from scrambling. Cook 6 to 8 more minutes, stirring constantly, until mixture is thick. Remove from heat and discard vanilla bean.
Step
4
Add salt, butter and whiskey. Emulsify budino with an immersion hand blender, or transfer to a regular blender and pulse until butter is melted and incorporated. Taste and add salt, if desired.
Step
5
Working quickly so a skin does not form, pour budino into 12 4-ounce ramekins or small jars. Let cool in the refrigerator until set, about 4 hours.
Step
6
Meanwhile, make the Chex topping: Heat oven to 350 degrees. Mix Chex, brown sugar, butter, flour, cinnamon, vanilla, salt and nutmeg in a large bowl until cereal is coated. Spread mixture on a parchment-lined baking sheet and bake 20 minutes, tossing every 5 minutes, until browned and crisp. Let cool.
Step
7
Make the whipped mascarpone: Beat cream with an electric mixer on medium-high speed until soft peaks form. Add mascarpone and maple syrup and beat on medium speed until smooth. Season with salt, then transfer to a piping bag. Pipe whipped cheese on top of set budinos. Sprinkle Chex on top.
Ratings
4
out of 5
90
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Cooking Notes
Mark Zacek
This corn syrup is Karo, for example. It is not to be confused with high fructose corn syrup with all of its health concerns. That's a different beast. I am assuming that that is what was behind your question.
AL
This recipe would benefit from color cues and descriptions about thickness. For example, in the first step, the recipe mentions caramelizing the sugar but with no description of the color it’s difficult to know when to move to the next step. I’m pretty sure this pudding should have a brownish, caramel color, mine is more a vanilla color. I think it would also be good to note how thick the pudding should be when it’s time to add the butter. It’s a good dessert. The recipe writing needs work.
Tom Gleason
not very penetrating butterscotch flavor.. not very sweet either. A bit of a disappointment.
the whipped cream?
When I added the mascarpone to the whipped cream it thinned out. Any tips?
Hannah211
I've done this kind of topping with Rice Krispies before, which turned out well. I'd love to do this with popcorn. And peanuts.
Wendy
Yes, which Chex?
Juliet Jones
Just wondering why you're calling the pudding "budino" in step 1? There's nowhere in the introductory blurb that indicates this is hispanic (if "budino" is indeed Spanish for pudding).
dimmerswitch
Juliet: Budino is an Italian cooked pudding, typically thickened with cornstarch and included eggs in the mix. Hope it is responsive to your question to say the reason for the writer using "budino" in step 1 may be becauwe this recipe includes those. The texture of this at outcome also seems budino-like. If you'd like another reference, the budino recipe linked here is fantastic. http://www.nytimes.com/2007/05/09/dining/091mrex.html
Martin
What flavor Chex cereal would be most complimentary to the caramel flavor in this recipe?
Dawn
Just my personal taste, but I think rice chex - wheat seems heavy and grainy for a caramel flavor. I am curious what you try and how it comes out.
Kimberjeanne
Is corn syrup necessary?
Mark Zacek
This corn syrup is Karo, for example. It is not to be confused with high fructose corn syrup with all of its health concerns. That's a different beast. I am assuming that that is what was behind your question.
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