Brown Butter Blooms This Dessert
During these covid times I’ve been toying with my recipes while digging into the pantry to create desserts only a roving mind can summon!
For Cider Whiskey Puddin I combine the nuttiness of brown butter with apple cider, and whiskey to triangulate one surprise of a puddin. This recipe idea came in a dream: it was spot on with the first taste!
INGREDIENTS: Milk options: Choose creamy versions of oat milk, e.g. – Chobani’s Plain Extra Creamy or Costco’s Kirkland brand. Thin milk substitutes, like rice or almond milk aren’t as satisfying
- If you have time, cooking down the apple cider will yield a deeper flavor. Well worth the time. Simmer 3 cups of cider until reduced by half.
butter – 2 TBS, browned
apple cider – 1 1/2 cups or apple juice
oat milk – 1/2 cup, or half n half, or cream
tapioca flour – 3 TBS, or corn starch
brown sugar – 2 TBS
apple cider vinegar – 1 1/2 TBS
allspice – 1/8 tsp, or cinnamon, cardamom, or other sweet spice
agar – 1/2 tsp or gelatin
salt – 1/8 tsp
whiskey – 3 TBS. or bourbon
diced apple, and walnuts
Greek style yogurt and walnuts
In a medium pot, heat the butter on medium-low, stirring occasionally until the solids begin to brown; a few minutes. Don’t wander from the task, butter can burn near the end.
Meanwhile, combine the juice and milk in a bowl and while whisking, add in the remaining ingredients, except the whiskey.
When the butter is browned, allow to cool.
Add bowl ingredients to the butter while whisking. Bring to a simmer over medium-low heat; a few minutes. Simmer for about one minute.
Off heat add in the whiskey [or if you want to cook out the alcohol add in the whiskey along with the other ingredients.
Pour the puddin into a serving bowl or individual dishes. Allow to come to room temperature, then cool for a few hours in the fridge
Recipe by B. Hettig. ©2021