2 1/4 cups organic whole milk
1 cup heavy cream
1 vanilla bean, split lengthwise
3 tbsp unsalted butter cup plus 2 tbsp (packed) Wholesome! Organic Dark Brown Sugar
2 cage-free organic egg yolks
1/4 cup cornstarch
1/4 tsp salt
6 tbsp Wholesome! Organic Cane Sugar
1/3 cup chopped Cinnamon Peanut Brittle (recipe follows)
Cinnamon Peanut Brittle Ingredients:
2 cups Wholesome! Organic Cane Sugar
¼ tsp cream of tartar
1 cup Wholesome! Organic Light Corn Syrup
2 tsp ground cinnamon
2 tsp unsalted butter
2 cups roasted salted peanuts
1 tsp baking soda
Combine the milk, cream, and vanilla bean in a large saucepan and bring to a simmer over medium-high heat. Immediately turn off the heat and set the mixture aside for 10 minutes to infuse. Remove the vanilla bean. Pour half of the mixture into another saucepan and set aside for the vanilla pudding.
Make the butterscotch pudding: In a medium, heavy skillet melt the butter over medium heat. Stir in the brown sugar, raise the heat to medium-high and cook for 3 to 5 minutes, stirring constantly, to caramelize the mixture. (You’ll smell a characteristic nutty caramel scent when the butter browns, signaling that the mixture is ready.)
Whisking constantly, slowly add the butter-brown sugar mixture to one pan of hot milk-cream mixture. If the butterscotch isn’t smooth, blend it for 20 seconds with a hand blender or pour it through a fine sieve.
Put one of the egg yolks in a medium bowl. Whisk in about 1/2 cup of the butterscotch mixture. Whisk in 2 tablespoons of the cornstarch and 1/8 teaspoon of the salt until dissolved. Whisk the cornstarch mixture back into the butterscotch saucepan.
Cook over medium-high heat, whisking constantly, until the mixture is thickened and just boiling. When the whisk leaves trail marks on the bottom of the pot and a few large bubbles boil up to the top, the pudding is sufficiently thickened. Let it cool slightly and transfer it to a pastry bag or thick, resealable plastic bag.
Make the vanilla pudding: Whisk the granulated sugar into the remaining egg yolk in a medium bowl. Then add 1/2 cup of the reserved vanilla-hot milk mixture and whisk well. Add the remaining 2 tbsp of cornstarch and the remaining 1/8 tsp of salt and mix, then add the rest of the vanilla-hot milk mixture.
Return the mixture to a saucepan and cook over medium-high heat, whisking constantly, until it is thickened and just boiling. When the whisk leaves trail marks on the bottom of the pot and a few large bubbles boil up to the top, the pudding is sufficiently thickened. Let it cool slightly and transfer it to a pastry bag or thick, resealable plastic bag. If using plastic bags, snip one corner off of each one. Pipe striped layers of the puddings into the serving cups and chill, covered, for at least 2 hours or overnight. Serve the parfaits chilled, with chopped brittle on top. Makes 10 to 15.
Cinnamon Peanut Brittle:
Combine ½ cup water with the organic sugar, cream of tartar, and organic light corn syrup in a medium-size heavy saucepan fitted with the candy thermometer. Bring to a boil over medium heat. After it boils, stir occasionally. Boil the mixture until it reaches 340°F. The color should be a deep, golden brown. Remove from the heat and, quickly, stir in the cinnamon with a wooden spoon. Stir in the butter until it is melted, then the peanuts and baking soda.
Pour the mixture onto the oiled pan and spread it out a bit with the back of a wooden spoon, to about ¼-inch thickness (it may not fill the whole pan). Let the brittle harden, uncovered, in a cool place, 30 to 45 minutes. Using your hands, and wearing cotton or plastic gloves if desired to keep off any fingerprints, break the brittle into pieces. Store in an airtight container.
Recipe Source: Gale Gand’s Just a Bite by Chef Gale Gand
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