Preheat oven to 325°F (160°C). Grease an 8x8 inch baking dish.
In a heavy-bottomed saucepan, combine all Pudding ingredients. Bring to a simmer over low heat, stirring constantly with a whisk. Cook for 30-40 minutes, or until extremely smooth and thickened, almost like a custard. Strain through a fine-mesh sieve.
Pour the pudding mixture into the prepared baking dish and bake for 50-60 minutes, or until golden brown and set. Let cool completely.
While the pudding cools, prepare the Lard Sauce. In a heavy-bottomed saucepan, combine the Granulated Sugar and 1/4 cup water. Cook over medium heat, without stirring, until the sugar dissolves and turns a deep amber caramel color.
Carefully whisk in the Smoked Pork Lard (it will sputter). Continue whisking until the lard is fully incorporated.
Slowly pour in the Heavy Cream (again, it will sputter). Whisk until smooth. Stir in the Fleur de Sel and Cognac.
Let the sauce cool slightly. It will thicken as it cools.
Serve the cooled pudding with a generous drizzle of the Smoked Lard Caramel Sauce.
Ingredients
6
4 cups950 mLFull-Fat Milk
1 cup120 gHeirloom Stone-Ground Cornmeal
1/2 cup100 gDemerara Sugar
1/4 tsp1.25 mLFleur de Sel
3 tbsp45 mLEuropean-Style Butter
1 tsp5 mLMadagascar Vanilla Bean Paste
1/4 cup60 mLHeavy Cream
1/2 cup113 gSmoked Pork Lard
1/2 cup100 gGranulated Sugar
1/4 cup60 mLHeavy Cream
1 tbsp15 mLFleur de Sel
1 tbsp15 mLCognac
Equipment
Saucepan
Baking Dish (8x8 inch)
Whisk
Fine-Mesh Sieve
Instructions
Preheat oven to 325°F (160°C). Grease an 8x8 inch baking dish.
In a heavy-bottomed saucepan, combine all Pudding ingredients. Bring to a simmer over low heat, stirring constantly with a whisk. Cook for 30-40 minutes, or until extremely smooth and thickened, almost like a custard. Strain through a fine-mesh sieve.
Pour the pudding mixture into the prepared baking dish and bake for 50-60 minutes, or until golden brown and set. Let cool completely.
While the pudding cools, prepare the Lard Sauce. In a heavy-bottomed saucepan, combine the Granulated Sugar and 1/4 cup water. Cook over medium heat, without stirring, until the sugar dissolves and turns a deep amber caramel color.
Carefully whisk in the Smoked Pork Lard (it will sputter). Continue whisking until the lard is fully incorporated.
Slowly pour in the Heavy Cream (again, it will sputter). Whisk until smooth. Stir in the Fleur de Sel and Cognac.
Let the sauce cool slightly. It will thicken as it cools.
Serve the cooled pudding with a generous drizzle of the Smoked Lard Caramel Sauce.
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