👥8 people
⏲️20m
🕐40m
🍽️dessert
Pudding tastes way better when it doesn't come out of a box!
Ingredients
- For The Pot De Creme:
- 13 tablespoons granulated sugar
- 2 1/2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 1/2 tablespoons cocoa powder
- 3 cups milk
- 2 1/2 tablespoons butter
- 1 teaspoon vanilla extract
- For Smoked Walnuts And Caramel Sauce:
- 5 ounces walnuts
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream
- 1/4 cup corn syrup
- 1/4 teaspoon kosher salt
Method
- For the pot de creme, heat the Big Green Egg to 350° and set it up for indirect cooking. Place a saucepan on the Egg and add the milk to warm it up. While the milk is heating, combine the sugar, flour, cornstarch, salt, and cocoa powder in a mixing bowl. Mix well. Measure out the butter and vanilla extract and set aside. Once the milk begins to warm, slowly whisk in the dry mixture, vigorously mixing until fully incorporated. Continue whisking the mixture until it thickens. Once thickened, whisk in the vanilla extract and butter until the butter is fully melted. Transfer the pudding to a shallow container, cover with plastic wrap or wax paper to prevent a skin from forming, and refrigerate to cool and set.
- For the smoked walnuts and caramel sauce, prepare the Egg for smoking. Set the temperature to around 225°-250° using almond wood. Spread the walnuts in a single layer on a sheet pan or directly on the grill grate. Smoke the walnuts for about 30 minutes, stirring halfway through to ensure even smoking. Once smoked and golden brown, remove the walnuts from the Egg and let them cool slightly.
- In a saucepan, combine the granulated sugar and corn syrup over medium heat. Stir occasionally until the sugar has completely dissolved and the mixture comes to a boil. Allow it to simmer for about 3-4 minutes, or until it turns golden amber. Add the butter to the pan and stir until fully melted. Slowly pour in the heavy cream, whisking constantly until smooth and the sauce thickens. Remove from heat and stir in kosher salt.
- Toss the smoked walnuts in the caramel sauce, coating them evenly.
- To serve, once the pot de creme has set, evenly distribute it into bowls. Immediately top with the smoked caramel-coated walnuts.
