Pudding Brittle Recipes

Steps:

• To prepare the puddings, preheat the oven to 350 degrees F. Brush the inside of six 6-ounce heat-proof custard cups or ramekins with the melted butter. Invert the custard cups on a baking sheet and refrigerate until the butter sets.
• In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and coriander.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), beat the 8 tablespoons butter and the cane sugar on high speed until the mixture is light and fluffy. Add the eggs one at a time, followed by the yolk and the vanilla, beating well and scraping down the side of the bowl with a rubber spatula after each addition. Beat in the pumpkin puree and scrape down the bowl.
• Add the flour mixture in thirds, alternating with the buttermilk, beating each time only until the batter is smooth.
• Use an ice cream scoop or large spoon to carefully divide the batter among the custard cups, taking care to keep the rims clean. Gently tap each cup to remove any air bubbles.
• In a lidded baking dish or Dutch oven large enough to hold the custard cups with at least 1/2 inch of space between them, place a folded kitchen towel (to hold the cups steady). Arrange the custard cups in the dish. Pour enough very hot tap water into the baking dish to come halfway up the sides of the cups. Cover the baking dish tightly with the lid.
• Bake until a toothpick inserted into the center of a pudding comes out clean and the top springs back when gently pressed, 30 to 40 minutes. Remove the lid and let the puddings cool in the water bath for 20 minutes.
• Meanwhile, prepare the hard sauce. In a medium bowl, beat the butter with an electric mixer set to high speed until fluffy. Reduce the speed to low and add the confectioners' sugar. When the sugar is incorporated, increase the speed to high, and beat until the mixture is light and fluffy.
• Fold in the nutmeg and rum with a rubber spatula; you should have about 1/2 cup. Use within 1 hour or transfer to a bowl, cover, and refrigerate for up to 1 week. Allow the sauce to come to room temperature before serving.
• The puddings can be served warm or at room temperature. If serving directly in the custard cups, serve at once or let cool on a wire rack. If unmolding, to serve the puddings warm as soon as they come out of the water, run a thin knife around the inside of each ramekin to loosen the puddings, then invert into a serving plate. To serve at room temperature, place the ramekins on a wire rack until the puddings cool before inverting them onto serving plates. Top each serving with about 1 tablespoon of the hard sauce and a large shard of brittle.
• Generously butter a rimmed baking sheet or line it with a silicone baking mat. In a large skillet, cook the pumpkin seeds over medium heat, stirring often, until they are lightly toasted, about 3 minutes. Transfer to a plate to cool.
• In a large, heavy, deep saucepan, combine the cane sugar, corn syrup, 1/4 cup water, and 2 tablespoons butter. Cook over medium heat, stirring with a long-handled wooden spoon until the sugar dissolves. Increase the heat to medium high, and bring the mixture to a boil. Let the mixture boil without stirring until it turns deep amber, 8 to 12 minutes.
• Remove the pan from the heat and carefully stir in the baking soda, vanilla, and salt. The mixture will bubble vigorously and expand in the pan. Immediately stir in the pumpkin seeds and pour onto the prepared baking sheet. Use a heat-proof spatula to gently but quickly spread the brittle into a thin, even layer.
• Let the brittle cool to room temperature. Run an offset spatula under the brittle to help loosen it, or gently twist the pan. Break the brittle into shards. Store in an airtight container at room temperature for up to 2 weeks.

Steps:

• Whisk the first four ingredients together in a large bowl.
• Melt the butter in a heavy-bottomed saucepan over medium heat. Stir in the brown sugar, and cook, stirring, until the sugar has melted into the butter.
• Whisk in the half-and-half mixture, and bring to a boil. Reduce the heat, and simmer, whisking constantly, until the pudding thickens, about 4 to 5 minutes. Strain the pudding into a large measuring cup, and then divide evenly into eight 4-ounce ramekins. Let cool, then chill in the refrigerator to set for at least 2 hours.
• Serve with Gina's favorite cashew brittle (recipe follows).
• CASHEW BRITTLE
• Line a nonstick sheet pan with parchment or a silicone mat, and set aside.
• Heat the corn syrup, sugar, and salt in a medium saucepan set over medium-high heat. Cook until the temperature reaches 310 degrees F on a candy thermometer. Once the mixture reaches 310 degrees F, remove from the stove; quickly add the baking soda, cashews, and butter, and keep stirring constantly. The mixture will stay opaque.
• Carefully pour the hot mixture onto the mat-or parchment-covered sheet pan, and spread across the pan with wooden spoon. Cool for 1 1/2 hours. Break into 2-inch pieces.
• NOTE
• A silicone mat works best to avoid a sticky clean-up; do not use waxed paper, which will melt and stick under the heat of the candy.

Steps:

• 1. Place margarine and corn syrup into large saucepan. Cook over moderate heat until margarine is melted, stirring occasionally. Stir in dry pudding mix, bring to full boil, stirring constantly. Continue cooking and stirring 1 minute. Remove from heat. Add cereal and peanuts to mixture; mix in thoroughly. Spread in thin layer on waxed paper or buttered baking sheet. Cool. Break into small bite size pieces to serve as a candy treat.
• 2. To store: Place in container and cover lightly. Make up your own flavors- just change the pudding mix flavor- JUST MAKE sure you use the kind of pudding mix you cook, NOT INSTANT.

Steps:

• Heat oven to 350°F. Grease 1-quart casserole with shortening or cooking spray. Place 2 cups of the bread cubes in casserole. Sprinkle with half of the peanut brittle; repeat with remaining bread cubes and peanut brittle.
• In small bowl, beat egg. Stir in milk, 1/2 cup brown sugar and 1/4 cup butter; pour over bread mixture.
• Bake uncovered 25 to 30 minutes or until golden brown.
• Meanwhile, in 2-quart saucepan, mix all sauce ingredients. Heat to boiling over high heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened. Serve warm bread pudding with warm sauce and whipped cream. Store sauce covered in refrigerator up to 1 week. Sauce may separate during storage; stir before serving.

Steps:

• RICE PUDDING: Rinse the Arborio rice several times until the water runs clear. This is very important, so that rice will be evenly overcooked and there will be no al dente grains.
• In a heavy saucepan, bring the 2 cups water, a pinch of salt and the cinnamon stick to a simmer over high heat. Add the rice and simmer until it has absorbed the water, about 10 minutes.
• Stir in the half and half and bring the mixture to a boil over high heat. Reduce the heat to a very gentle simmer and cook for 30 minutes, stirring occasionally (be sure to stir the bottom of the pan to prevent the rice from sticking; if it burns, you will need to start over). Depending on how quickly the rice absorbs the liquid, you may need to add a little more water or half and half as needed.
• Stir in the cream, brown sugar, condensed milk and vanilla extract. Continue to simmer gently, stirring frequently, until the rice is very thick and creamy (it should have no "bite" whatsoever), about 20 to 30 minutes. Remove from heat.
• While the mixture is still very hot, adjust the consistency as needed with additional cream (it should be rather thin, as it will thicken dramatically as it cools; it will be easier to finish the rice for service if it is not too thick). Taste the rice and adjust the flavor with more salt and/or sugar as desired.
• CARAMEL: In a medium saucepan, combine the sugar and water. Bring the mixture to a boil, then reduce the heat and simmer until the mixture caramelizes to a light golden brown. (Do not stir the sugar once it begins to bubble, and brush the sides of the pan with water to keep the sugar from crystallizing - if it crystallizes, you will need to start over.)
• While the sugar is cooking, combine the orange peel and cream in a small saucepan over high heat. Scald the cream, then remove from heat.
• When the sugar has caramelized, add the butter and stir slowly with a wooden spoon, being careful not to seize the caramel. Slowly add in the hot cream, being careful of the hot steam. Season the caramel with a pinch of salt, and reserve in a warm place. This makes a scant 1 cup caramel.
• ALMOND BRITTLE: Heat the oven to 350°F Butter a rimmed sheet pan and set it aside. Toss the almonds with the olive oil and a sprinkling of fleur de sel. Place the almonds on a baking sheet (not the buttered pan) and toast until golden and aromatic, about 4 to 6 minutes. Set aside in a warm place.
• While the almonds are toasting, in a small heavy-bottom saucepan over medium-high heat, combine the sugar and water and cook until the mixture begins to boil. (Use a small brush dipped in cold water to brush down sugar crystals that cling to sides of pan.).
• Boil the sugar without stirring until a candy thermometer inserted reads 310 F (hard-crack stage); the sugar should be golden. Remove from heat and stir in the warm toasted almonds and baking soda, if using.
• Immediately pour the mixture onto the buttered sheet pan, spreading it into an even layer with a metal spatula. Sprinkle over a pinch of fleur de sel, then set the mixture aside until hardened, about 30 minutes. Break the brittle, crushing it to desired consistency.
• FINAL ASSEMBLY: Spoon the chilled rice pudding base into a large bowl and fold in whipped cream until the mixture has achieved a sufficiently fluffy and light consistency (this makes a generous 6 cups pudding). Spoon the pudding into bowls and garnish with the warm caramel and crushed almond brittle. Serve immediately.