CAMERON’S Cream Ale Butterscotch Pudding
- ¾ Cup sugar
- 1 bottle CAMERON’S Cream Ale
- ¼ Cup heavy cream
- ½ Cup (packed) golden brown sugar
- 1/3 Cup cornstarch
- 1 tsp salt
- 3 Cups whole milk
- 4 large egg yolks
- ¼ Cup unsalted butter, room temp. & small pieces
- 1 tsp vanilla extract
- 1 Cup heavy cream
- 2 Tsp sugar
- ¼ tsp vanilla extract
Place sugar and ¼ Cup of Cream Ale in a small pot together. Turn heat to medium and simmer until liquid begins to thicken and colour begins to form. Swirl pan, spreading the light amber caramel to other areas of the pot and then remove from the heat. Add ¼ Cup of cream (be careful as mixture will bubble vigorously). Stir until smooth and set aside.
Mix brown sugar, cornstarch, and salt in a heavy medium saucepan. Gradually whisk in milk. Stir over medium-low heat until mixture thickens and boils, about 8 minutes. Remove from the heat. Whisk in caramel sauce.
Whisk egg yolks in a large bowl to blend. Gradually whisk 1 cup of caramel mixture into yolks and slowly whisk tempered yolk mixture back into caramel in the saucepan. Turn heat to low and cook mixture for approximately ten minutes, continuously stirring until it thickens considerably. Remove pudding from heat and gradually whisk in the butter and vanilla. Divide pudding among 8 small beer glasses or parfait glasses and place in the refrigerator to cool.
Reduce remainder of the beer in a small pot until it is a thick syrup, about 1 Tablespoon. Whip 1 Cup of cream with sugar and vanilla. Stir in beer syrup and top each glass of pudding with whipped cream.
This recipe was created by chef Ezra Title of Chez Vous Dining. Chef Title has learned classical French techniques under some of the most highly accomplished chefs in North America. Ezra is a favourite at the Brickworks Farmers’ Market, where his breakfasts made with ingredients purchased from local vendors are a great success.