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Friday, November 11, 2011

50 Women Game Changers in Food - #23 Nancy Silverton - Butterscotch Budino



From the kitchen of One Perfect Bite...Nancy Silverton, founder of Campanile restaurant and the famous La Brea Bakery in Los Angeles, has recently partnered with Mario Batali and Joe Batianich in a venture that led to the creation of two new restaurants, Osteria Mozza and Pizzeria Mozza. Her eighth book, The Mozza Cookbook, was also published this fall. She was raised in Encino, California and attended Sonoma State College before dropping out to attend Le Cordon Bleu in London. She returned to California and began her career in the pastry kitchen of Michael's restaurant in Santa Monica. She perfected her pastry skills when she returned to Europe to study at the Lenotre Culinary Institute in France. When she returned to the United States she became the head pastry chef at Wolfgang Puck's restaurant, Spago. She left Spago to open her own restaurant, Campanile, but in the process found she was unable to find a source for the type of bread she had tasted and learned to make in Europe. To fill that need, she began to teach the art of sourdough bread baking and went on to establish the reknowned La Brea Bakery. She sold the bakery for 6 million dollars, but lost all of it in when the Madoff Ponzi scheme unraveled. As resilient as the spores in her sourdough, she has moved on to partner in the "Mozza" restaurants and continues to write and teach. She is completely deserving of the position she's earned on the Gourmet Live list of 50 Women Game-Changers in Food. I have a great deal of admiration for this woman and I was a bit nonplused when the time came to pick a recipe to showcase her work. I toyed with the idea of making bread, but when I saw and tested her recipe for Butterscotch Bodino the game plan changed. Her breads are wonderful, but this signature pudding will make your socks go up and down. It is sublime. I really hope you'll try it. Here's the recipe.

Butterscotch Budino with Caramel Sauce and Whipped Crème Fraîche...from the kitchen of One perfect Bite courtesy of Nancy Silverton

Ingredients:
Budino
3 cups heavy cream
1-1/2 cups milk
1 cup + 2 tablespoons firmly packed dark brown sugar
1/2 cup water
1 teaspoons kosher salt
1 large egg
3 large egg yolks
5 tablespoons cornstarch
5 tablespoons butter
1-1/2 tablespoons dark rum
Caramel Sauce
1/2 cup heavy cream
Scrapings from 1-inch piece of vanilla bean, or 1/4 teaspoon vanilla extract
2 tablespoons butter
2 tablespoons light corn syrup
1/2 cup sugar
2 to 4 tablespoons water
Whipped Crème Fraîche
1-1/4 teaspoons fleur de sel
1/4 cup heavy cream
3/4 cup crème fraîche

Directions:
1) To make budino: Combine cream and milk in bowl or pitcher, set aside. Whisk egg, egg yolks and cornstarch in medium bowl, set aside. Combine brown sugar, kosher salt and 1/2 cup water in pot. Place over medium-high heat and let sit without stirring until edges start to brown. Tilt pot as needed to assure even browning. Cook until mixture is a deep dark brown, smells nutty and is caramelized, about 10 minutes. Immediately whisk in cream mixture, mixture will steam and caramel will seize. Bring to a boil, then reduce heat to medium. Whisk caramel cream, a cup at a time, into egg mixture until half of it is incorporated. Remove from heat, and immediately whisk egg mixture back into pot until custard is very thick, about 2 minutes. Whisk in butter and rum. Pass through a fine mesh strainer and divide among 10 (6-ounce) ramekins. Cover with plastic wrap, allow to cool, and refrigerate until chilled, about 3 hours or up to 3 days.
2) To make caramel sauce: Combine cream and vanilla in medium saucepan. Heat until simmering. Add butter and remove from heat; set aside. Combine corn syrup and sugar in a large heavy bottomed saucepan. Add enough water to make a wet sandy mixture. Cook over medium-high heat until mixture is medium amber in color, about 10 minutes. Remove from heat and carefully whisk in cream mixture; set aside and let cool. (May be refrigerated and reheated before serving.)
3) To make cream topping: Whisk heavy cream in a large bowl until it begins to thicken. Add crème fraîche and whisk until thick and fluffy. To serve, spoon a tablespoon of warm caramel sauce over each budino. Sprinkle with 1/8 teaspoon fleur de sel, and add a dollop of cream topping. Yield: 10 servings.

The following bloggers are also featuring the recipes of Nancy Silverton today. I hope you'll visit all of them. They are great cooks who have wonderful blogs.


Val - More Than Burnt Toast, Joanne - Eats Well With Others
Taryn - Have Kitchen Will Feed, Susan - The Spice Garden
Claudia - A Seasonal Cook in Turkey, Heather - girlichef
Miranda - Mangoes and Chutney, Jeanette - Healthy Living
April - Abby Sweets, Katie - Making Michael Pollan Proud
Mary - One Perfect Bite, Kathleen - Bake Away with Me
Viola - The Life is Good Kitchen, Sue - The View from Great Island
Barbara - Movable Feasts, Kathleen - Gonna Want Seconds
Amy - Beloved Green,Jeanette - Healthy Living
Linda - Ciao Chow Linda, Linda A - There and Back Again
Martha - Lines from Linderhof, Nancy - Picadillo
Mireya - My Healthy Eating Habits, Veronica - My Catholic Kitchen
Annie - Most Lovely Things

Next week we will highlight the career and recipes of Paula Deen. It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Monday, November 14th.

46 comments :

Hovkonditorn said...

What a great recipe, so yummy looking pudding!

Stefania said...

Graziosa ricetta
ciao♥

Dzoli said...

I did not here about her before but it does sound very interesting.Busy lady:))

Coleen said...

What an attractive presentation!! Sounds sinfully delicious. Hubby loves butterscotch. Thank you for sharing.

Priya said...

Super tempting butterscotch budino,inviting..

The Café Sucré Farine said...

Now THIS is calling my name! Sounds incredible and your pics are wonderful and very enticing!

That Girl said...

My mom and brother just went to one of her latest Mozza restaurants. They promise to take me there when I'm not occupied with the bambino.

Kiara said...

Come ho fatto a vivere senza di te e il tuo blog fino ad ora????????? Bellissimoooooo!!!!!!!!!!

titty said...

Delizioso!!!!! gnammmmmmm

Becki's Whole Life said...

These sound completely decadent! I love the rum in here which kicks it up a notch. The Creme on top is a great topper for this very flavorful and rich pudding...love this!

Tanna at The Brick Street Bungalow said...

Once again, I have learned of an inspiring woman from you, Mary. I love these stories of women who are so creative and industrious and persistent. I love the stories as much as I love the recipes. Thank you for both. blessings ~ tanna

What's Baking?? said...

You always write well, Mary..i do enjoy your blog. Cheers!

Julie said...

Love Nancy Silverton's recipes! Mozza is one of my favorite restaurants of all time. This looks delicious.

Kim said...

It really is torture to looks at these budino this morning. I will prepare these because they look so great!

Jenn said...

Talk about a riches to rags back to riches story... Love that! And the Bundino.. Oh Wow does that look good. I was just telling a friend of mine yesterday that when I was a kid I loved butterscotch so much, I would even choose it over chocolate at times... and that is saying something! lol

Heather Schmitt-González said...

Oh yeah, you're right...my socks are going full force over here. This. Sounds. Amazing!

Sue/the view from great island said...

I love it when I'm introduced to something I've never heard of. The cooking process is so unusual, sounds fun!

Claudia said...

How fun that it is butterscotch and not chocolate. And caramel! I always just associate her with bread. I did not know anything about her - but will be checking out her recipes now. She is one resilient woman!

bellini said...

This Budino is a Game Changer in itself Mary. I love caramel and butterscotch flavours more than even my beloved lemon.

Kathy said...

This looks luscious! What a great choice! Very nice presentation!

Sofia.Lopez said...

Hello Mary :)
My socks are going up and down already just by seeing and reading the recipe...it looks amazing and i have to try it one day...
I agree with you, she must be a great woman...i think the pudding was a great choice...but i'm looking foward to see your (her) bread ;)
Have a really nice weekend
Big kiss for you

Top Cuisine avec Lavi said...

Sounds delicious! you are a great cook!

Barbara said...

You're right, Mary, it does sound divine. I adore puddings like this one...double caramel!

Ginny said...

This looks so yummy! I have never heard the word "budino" though! I'm off to Goggle it!

Aldy @ Al Dente Gourmet said...

Ohhh...That looks breath-taking, Mary! Cute and scrumptious :) Lovely post! Have a wonderful weekend!

HUGS <3

Christine knapkins_com said...

Hey Foodies, Mary's Budino recipe has been selected by Knapkins to be featured in a Recipe Guessing Game. Invite fans to play: http://knapkins.com/guess_games/544?source=blog

kitty said...

Oh my, this does sound utterly sublime!!! I'm sure your guests must oh-h-h & ah-h-h over your wonderful recipes!!! Your pictures entice us, too, Mary!!!

sweetcarolinescooking.com said...

Absolutely lovely recipe, Mary. This looks incredible. I love butterscotch! Thanks for sharing. Hope you have a wonderful weekend. xx

Jeanette said...

Now that is a decadent dessert, but oh so smooth and silky!

Karen (Back Road Journal) said...

Flavors of butterscotch and caramel sound fantastic.

Margaret Murphy Tripp said...

This looks absolutely heavenly. My mother used to make butterscotch pudding when I was a young child...I haven't had it in 40 years! BTW, I saw your comment about the oven space. I also let the turkey rest, but that is the time I stick the rolls in to warm up. I guess I'll have to choose between rolls and roasted veggies! Have a good weekend. xo

Silver Strands said...

Holy CALORIES! That looks and sounds SO indulgent and yum!

Nammi said...

yumm, that looks delicious Mary, by the way what can I use instead of rum?

scrambledhenfruit said...

A pudding that'll make my socks go up and down? This I'll have to try! I love butterscotch anything, so I'm sure your description is apt. I love this series you're doing! :)

Joanne said...

I actually came pretty close to making this, being a sucker for all things butterscotch, but I was fairly certain I'd devour the entire recipe myself! Looks amzing!

Sue said...

that looks awesome! yummy. Thanks for stopping by my blog :)

Mireya @myhealthyeatinghabits said...

My grandmother used to make a dark chocolate cake with a very tasty caramel fudge icing. This recipe that you've come up with reminds me of that sinfully delicious flavor. It almost makes me want to go out and break my healthy eating habits!

Ann said...

What an amazing woman! Thanks for sharing a terrific recipe, too! I adore butterscotch!

Anonymous said...

Very nice. From one who likes pudding.
Nancy O

Rita said...

Great post and I love this recipe; must be a taste sensation.
Rita

Lenia said...

It looks really tempting!!!Have a lovely weeknd,dear Mary!

Lori said...

This looks amazing! Butterscotch is my number one favorite and I just love all the extra touches like the rum!

Miranda said...

I loved learning about Nancy, and this Budino looks and sounds amazing!

All Things Yummy said...

I've had this dessert at her restaurant in LA, it's so so delicious.

annie said...

This looks and sounds unbelievably delicious! I love butterscotch and the color is so pretty, it's perfect that you put it in clear glass so you can see it to believe it! YUM!

angela@spinachtiger said...

Just today I was craving something butterscotch. I love when blog hunting works like this.

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