Three Broomsticks Creamy Caramel Pudding
8 servings
30 minutes
Recipe from Jennifer Carroll's book "Harry Potter: Feasts and Holidays.
1
In a small bowl or cup, mix 3 tablespoons of cornstarch and 120 ml of milk.
- Cornstarch: 3 tablespoons
- Milk: 600 ml
2
In a saucepan, mix sugar and bourbon, place over medium heat and heat until the sugar melts and starts to bubble.
- Brown sugar: 200 g
- Bourbon: 2 tablespoons
3
Add butter and continue heating, stirring until the butter melts. Bring the mixture to a boil and cook, stirring occasionally, for no longer than 5 minutes; the butter should darken and acquire a nutty aroma.
- Butter: 115 g
4
Gradually pour 240 ml of cream into the caramel. Stir until the caramel dissolves. Add the remaining milk, salt, allspice, 1 teaspoon of vanilla, and mix thoroughly again.
- Cream 33%: 360 ml
- Milk: 600 ml
- Salt: 0.3 teaspoon
- Ground allspice: 0.3 teaspoon
- Vanilla extract: 1.5 teaspoon
5
Remove the saucepan from the heat and add the mixture of cornstarch and milk. Return to medium heat and bring to a boil, stirring constantly. The mixture should thicken slightly.
- Cornstarch: 3 tablespoons
6
Boil for another minute and remove from heat.
7
Divide the prepared pudding into eight glasses. Don't forget to leave space for whipped cream. Cover each portion with a square of wax paper and refrigerate for at least 4 hours or overnight.
8
In a large bowl, beat 120 ml of cream with sugar and vanilla at high speed until stiff peaks form.
- Cream 33%: 360 ml
- Powdered sugar: 1 tablespoon
- Vanilla extract: 1.5 teaspoon
9
Add half a glass of candies, leave the rest for serving.
- Soft toffees: 150 g
10
Use a piping bag to pipe whipped cream onto each serving of pudding. Shape it into a tall peak, allowing some to touch the walls of the glass to mimic beer foam. Sprinkle each serving with the remaining candies. Serve immediately.
- Soft toffees: 150 g