GENMAICHA PUDDING with BUTTERSCOTCH SAUCE – Recipe

GENMAICHA BAKED PUDDING Ingredients (Makes 3 Small Servings)

• 185ml (3/4 Cup) Thickened/Heavy cream
• 60ml (1/4 Cup) Whole Milk
• 60g (1/4 Cup) Dark Brown Sugar
• 4 Tea bags of Genmaicha
• 3 Large egg yolks

METHOD:

1. Heat the oven to 120C (250F).
2. Add cream, milk, sugar and tea bags to a sauce pan stirring to combine over medium heat.
3. Bring to a rolling boil for 1 minute.
4. Turn the heat off, cover and steep for 30 minutes.
5. Take out the tea bags.
6. Whisk in egg yolks.
7. Distribute among ovenproof glasses or ramekins and place in a deep dish or baking tray.
8. Place into oven, with rack slightly pulled out fill half way up the ramekins with boiling water.
9. Bake for 30-40 minutes or until it barely wobbles in the centre.
10. Remove from water bath and allow to cool. Transfer to fridge to chill till nice and cold.

EASY BUTTERSCOTCH SAUCE Ingredients:

• 43g (2 Tablespoons) Honey
• 28g (2 Tablespoons) Unsalted Butter
• 34g (3 Tablespoons) Dark Brown Sugar
• 98g (1/4 Cup + 1/2 TBSP) Sweetened Condensed Milk

METHOD:

1. Add honey, butter and sugar to pot over medium heat.
2. Bring to a rolling boil and boil for 2 minutes, stirring constantly.
3. Add condensed milk and mix till well combined.
4. Remove and cool before pouring over puddings.
5. Serve it chilled with sauce on top, or nuke the sauce a little and allow guests to help themselves.
6. Store airtight and chilled.