1 1.4-ounce chocolate-covered English toffee bar (such as Heath), crushed with mallet or finely chopped
Whisk 1 cup half and half, egg yolks, and cornstarch in large bowl until blended and cornstarch dissolves. Combine remaining 2 cups half and half, brown sugar, and salt in heavy medium saucepan. Bring just to boil, stirring until sugar dissolves. Gradually whisk hot half and half mixture into egg yolk mixture. Strain mixture back into same saucepan. Whisk over medium-low heat until mixture thickens and boils, about 10 minutes. Remove from heat; whisk in butter, Scotch, and vanilla.
Divide pudding mixture among six ¾ cup ramekins or custard cups. Cover ramekins with plastic wrap and refrigerate until cold, about 3 hours.
DO AHEAD: Can be made 1 day ahead. Keep refrigerated.
Whisk cream and powdered sugar in medium bowl until soft peaks form. Spoon large dollops of whipped cream atop puddings. Sprinkle with crushed toffee and serve.Technique Tip: Toffee CrushCrushing the toffee bar with a mallet while the bar is still in its wrapper helps keep the crushed pieces contained. Or unwrap and place in a resealable plastic bag to crush.
Chocolate-coated coffee beans would be a fun garnish for these easy-to-prepare puddings. Makes 6
6 tablespoons sugar, divided
2 tablespoons cornstarch
4 teaspoons instant espresso powder or instant coffee powder, divided
2 cups whole milk
1 cup bittersweet or semisweet chocolate chips
1 tablespoon unsalted butter
1½ teaspoons vanilla extract
½ cup chilled heavy whipping cream
Whisk 4 tablespoons sugar, cornstarch, and 3 teaspoons espresso powder in heavy medium saucepan until no lumps remain. Gradually whisk in milk. Whisk over medium heat until mixture thickens and boils, 3 to 4 minutes. Remove from heat. Add chocolate chips, butter, and vanilla and whisk until smooth. Divide pudding among 6 small ramekins or goblets. Cover and chill until cold, at least 2 hours and up to 1 day.
Using electric mixer, beat cream, remaining 2 tablespoons sugar, and remaining 1 teaspoon espresso powder in medium bowl until peaks form. Top each pudding with dollop of espresso whipped cream.
What’s WhatWhile many custard and pudding desserts start with the same basic elements, each has its own unique, delicious personality.CRÈME BRÛLÉE: a chilled custard topped with a hard sugar crust made by sprinkling sugar over the top of the custard and caramelizing it with a kitchen torch or under the broiler.FLAN (CRÈME CARAMEL): custard with a caramel topping. The custard is baked in a custard cup or ramekin with the caramel on the bottom, chilled, then inverted onto a plate so that the caramel coats the top and sides.FOOL: a simple and delicious English dessert in which pureed fruit (sweetened or unsweetened) is folded together with whipped cream.MOUSSE: a rich yet airy dessert lightened with the addition of whipped cream or beaten egg whites or both.PANNA COTTA: a classic Italian dessert—cold, silky, eggless custard that’s often embellished with fruit and sometimes flavored with liqueurs.PARFAIT: Parfait (“perfect” in French) has two different culinary interpretations. The classic French parfait is a frozen custard, often layered in goblets or parfait glasses with fruit or nuts. The other, more common usage of the word refers to a layered dessert based on some sort of custard, ice cream, yogurt, or sabayon. It can be layered with anything from fruit and nuts to candy and granola.POSSET: a simple British pudding that is thickened by the acid in the citrus fruit.POT DE CRÈME: a rich custard, usually vanilla or chocolate, named for the small lidded pot it is traditionally served in.
Because each pudding layer needs to set overnight on its own, make sure to begin preparing this dessert two days ahead. Use clear glass ramekins to display the colored layers. Makes 12
Butterscotch Pudding
3½ cups heavy whipping cream
¼ teaspoon salt
½ vanilla bean, split lengthwise
6 ounces butterscotch chips
6 large egg yolks
2 tablespoons (packed) golden brown sugar
1 tablespoon water
1 tablespoon Scotch
Chocolate Pudding
6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
½ cup plus 3 tablespoons sugar
3 tablespoons cornstarch
2 tablespoons natural unsweetened cocoa powderPinch of salt
2 cups whole milk
1 cup heavy whipping cream
½ vanilla bean, split lengthwise
3 large egg yolks
1 tablespoon unsalted butter
BUTTERSCOTCH PUDDING: Preheat oven to 325°F. Combine cream and salt in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium-high heat, stirring occasionally. Remove from heat. Add butterscotch chips and whisk until smooth. Whisk egg yolks in medium bowl to blend. Gradually whisk cream mixture into yolks. Return mixture to same saucepan. Discard vanilla bean.
Stir brown sugar, 1 tablespoon water, and Scotch in heavy small saucepan over medium-high heat until sugar dissolves. Bring to boil; whisk brown sugar syrup into butterscotch mixture.
Divide pudding among twelve ¾-cup custard cups or ramekins. Place cups in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cups. Cover pan with foil and bake until puddings are set, about 1 hour. Remove cups from pan. Place on rimmed baking sheet and chill uncovered overnight.
CHOCOLATE PUDDING: Stir chocolate in top of double boiler over barely simmering water until melted and smooth. Cool to lukewarm.
Sift sugar, cornstarch, cocoa, and salt into heavy medium saucepan. Slowly whisk in milk and cream. Scrape in seeds from vanilla bean; add bean. Whisk in egg yolks, then melted chocolate. Place saucepan over medium heat and whisk constantly until thick and edges are bubbling, about 10 minutes. Remove chocolate pudding from heat and strain into 4-cup measuring cup. Whisk in butter. Let pudding stand at room temperature 10 minutes.
Pour warm chocolate pudding over chilled butterscotch puddings, dividing equally. Cover and refrigerate overnight.
This intense chocolate pudding is the perfect finish for a romantic dinner for two—or an elegant dinner for four; the recipe doubles easily. Covering the dishes with foil before baking helps prevent a film from forming on top of the pudding as it cooks. Makes 2
Candied Orange Peel
1 orange
1 cup sugar, divided
¾ cup water
Pots de Crème
⅔ cup whole milk
½ cup heavy whipping cream
1 tablespoon Grand Marnier or other orange liqueur