Wingin’ It Wednesday: A Custard of Sorts

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I had a million yolks leftover.  Like, a million.  And I like pudding.  So I thought I’d make some.  Kind of.

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I started with about 6 tablespoons butter in a pot.

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Then I  melted that and added in 2/3 cup brown sugar and let that get all melty and foamy.

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Then I reduced the heat and whisked in 1/2 cup heavy cream (again, something I had leftover from other stuff).  Added a pinch of salt, then 2 cups milk.

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In a bowl, I took my 6 egg yolks (for argument’s sake, let’s  say there were 6) and whisked them together with 1/4 cup cream and 3 tablespoons corn starch (because I wasn’t sure how custardy these yolks would be after sitting in the fridge all week).

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Ever so slowly I whisked that into the hot sugar/milk on the stove.

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Almost immediately the whole thing began to curdle, but I kept stirring, and then I added 2 tablespoons vanilla.

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Then miraculously things smoothed out quite a bit.

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Plopped that goo in ramekins and chucked them in the fridge.

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Not really pudding.  Or custard.  But tasty.

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Fix This Recipe! (Gooey Caramel Pecan Squares)

When I’m arriving at an interview for my research, I like to bring the participant a little something that I made as a thanks for their time.  It’s kind of a rule for me.  I made the following recipe for a family I interviewed a couple of weekends ago and I was disappointed at how it turned out — I’d appreciate your views on what you think went wrong and how we could make this a super awesome dessert.  In light of this being Groundhog Day, I would say this recipe saw its shadow and needs a do-over.

I pulled this out of Esther Brody’s The 250 Best Brownies Bars & Squares, which has also yielded the no-bake peanut butter crunchy squares and the extreme comfort brownies.  So I figured this would be another excellent concoction.  I followed the recipe exactly, with the exception of adding salt, which I never do anyway.  And I doubled the recipe, of course.  Something, however, went horribly, horribly wrong …

Preheat your oven to 425°F and line an 8″ square cake pan with foil, then spray the foil with cooking spray or grease with butter.  I used spray.

For the Base:

In a bowl, mix together 1 cup all-purpose flour and 1/4 cup granulated sugar.

Using your handy-dandy pastry blender (or two knives), cut 6 tablespoons cold butter into the mixture until it resembles coarse crumbs.

One tablespoon at a time, sprinkle 3 tablespoons ice water over the mixture, mixing lightly after each addition.  The dough should be just moist enough to hold together at this point.

I found I had to add more water in order to get the dough to stick together, probably about double the amount.

Press the dough evenly into your prepared pan.

Bake it in your oven for 15 to 20 minutes or until golden brown, then place on a rack to cool completely.  When I pulled mine out of the oven it was bubbling with butter and not golden at all.  I think I would perhaps use less butter.  Suggestions?

For the Filling:

In a saucepan over high heat, melt together 3 tablespoons butter, 1/3 cup light corn syrup, 1 1/3 cups packed brown sugar, 1/2 cup whipping cream, and 1 teaspoon white vinegar.  Bring the goo to a boil, then reduce the heat to low and simmer, stirring constantly, for about 5 minutes.

Remove from the heat and stir in 1 teaspoon vanilla until the bubbling stops (bet you didn’t know it would bubble when you added vanilla, did you?)

Pour the filling over the cooled base (I let the filling cool a bit first, as it was rather molten).

Sprinkle the top with 3/4 cup toasted pecans and set aside to cool.

For the Topping:

In a double boiler or bowl set over a pot of simmering water, melt 3 oz semi-sweet chocolate and stir until smooth.  Let cool very slightly and then drizzle over the pecans.  Chill until the chocolate is set.

Using the foil as a handle, transfer your chilled squares to a cutting board and cut into squares.  My problem here?  The darned caramel didn’t set.  It got thicker, sure, but still remained steadfastly liquid.  What did I do wrong?

The bottom was pretty rubbery, too, which made eating this sweet confection impossible without a jackhammer, but it is definitely worth trying again, because while it didn’t work out the way I had anticipated, at least it wasn’t floor pizza.

Cocoa-Caramel-Pecan Cookies

At the end of October I dog-sat for one of my neighbours, KDB.  She has two Scottie dogs, Hamish and Flora.

I wanted to leave her something nice to come home to, and to take advantage of the fun that is her kitchen.  It’s blue.  All of it.  And whatever isn’t blue tends to have the image of a Scottie on it.

Kristopf came over to help me make cookies (but in reality to use my computer).This is a recipe that I kind of invented myself, adapted from the basic Tollhouse Chocolate Chip Cookie recipe.  I hope you like it.

Preheat your oven to 375°F.

Soften 2 cups butter and plop it in a large bowl.Cream it together with 1 1/2 cups granulated sugar and 1 1/2 cups brown sugar.Crack 4 eggs into a bowl and whisk them silly.

Add the eggs to the butter stuff and mix well.

In a separate bowl, mix together 4 1/2 cups flour, 1 teaspoon baking soda, and 6 to 8 tablespoons unsweetened cocoa.  Add this to the goo mixture a little at a time and stir well.

Now, stirring the whole time (you may need to use your hands at this point as the dough gets hard to handle), add in 2 1/2 cups pecan pieces, 2 cups butterscotch chips, and 2 cups chocolate chips.Drop spoonfuls of the dough on ungreased baking sheets.

Bake for 9 to 11 minutes, rotating halfway through for even baking.  After removing them from the oven, leave the cookies on the sheets for a few minutes, then remove them to a rack to cool completely.

They are super good with your afternoon tea.

Try not to eat them all at once.