CAMERON’S Cream Ale Butterscotch Pudding
(Taken in part from the London Free Press: March 12)
Toronto chef Ezra Title was trained in French cuisine, so when approached to create St. Patrick’s Day recipes with small-batch beers, he welcomed the challenge.
“The French don’t do a lot of cooking with beer; it’s more wine and brandy,” he says.
“It allowed me to take the French technique to incorporate beer into these recipes and techniques.”
CAMERON’S CREAM ALE BUTTERSCOTCH PUDDING
(Makes 8 servings)
3/4 cup (175 mL) sugar
1 bottle CAMERON’S Cream Ale
1/4 cup (50 mL) heavy cream
1/2 cup (125 mL) packed golden-brown sugar
1/3 cup (75 mL) cornstarch
1 tsp (5 mL) salt
3 cups (750 mL) whole milk
4 large egg yolks
1/4 cup (50 mL) unsalted butter, room temperature and cut into small pieces
1 tsp (5 mL) vanilla extract
1 cup (250 mL) heavy cream
2 tsp (10 mL) sugar
1/4 tsp (1 mL) vanilla extract
1. In a small pot, place sugar and 1/4 cup (50 mL) of cream ale. Turn heat to medium and simmer until liquid begins to thicken and colour begins to form. Swirl pan, spreading light amber caramel to other areas of the pot and then remove from heat. Add 1/4 cup (50 mL) of cream (be careful as mixture will bubble vigorously). Stir until smooth and set aside.
2. In a heavy medium saucepan, mix brown sugar, cornstarch and salt. Gradually whisk in milk. Stir over medium-low heat until mixture thickens and boils, about 8 minutes. Remove from heat. Whisk in caramel sauce.
3. In a large bowl, whisk egg yolks to blend. Gradually whisk 250 mL (1 cup) of caramel mixture into yolks and slowly whisk tempered yolk mixture back into caramel in saucepan. Turn heat to low and cook mixture for about 10 minutes, continuously stirring until it thickens considerably. Remove pudding from heat and gradually whisk in butter and 5 mL (1 tsp) vanilla. Divide pudding among 8 small beer glasses or parfait glasses and place in refrigerator to cool.
4. In a small pot, reduce remainder of beer until it is a thick syrup, about 1 tbsp (15 mL). Whip 1 cup (250 mL) of cream with 2 tsp (10 mL) sugar and 1/4 tsp (1 mL) vanilla. Stir in beer syrup and top each glass of pudding with whipped cream.