BUTTERSCOTCH BUDINO

If made right this is as good as it gets. Follow exactly no shortcuts and quality ingredients.

1 cup plus 2 Tbsp. dark brown sugar

1 1⁄2 tsp. Kosher salt

3 cups heavy cream

1 1⁄2 cups milk

1 large egg

3 large egg yolks

5 tbsp. cornstarch

5 tbsp. unsalted butter

1 1⁄2 tbsp. dark rum

FLUER DE SEL OR ANOTHER FLAKY SEA SALT, FOR SERVING

For the caramel sauce and whipped crème fraîche

3⁄4 cup heavy cream

1⁄4 vanilla bean, seeds scraped

2 tbsp. (1 oz.) unsalted butter

1⁄2 cup sugar

2 tbsp. corn syrup

3⁄4 cup crème fraîche

Instructions

Prepare the Budino: Combine the heavy cream and milk and set the mixture next to the stove. In a large, heavy-bottomed pot over medium-high heat, stir the brown sugar, ½-cup water, and the salt to combine.

Cook until the sugar is melted, dark brown, and smells caramelized, 10 to 12 minutes. Immediately whisk in the cream and milk mixture (the mixture will steam and the butterscotch will seize, but will become smooth again as you continue whisking). Bring the mixture to a boil, and then lower the heat to medium.

In a medium bowl, whisk the egg, egg yolks, and cornstarch. Add 1 cup of the prepared butterscotch, whisking constantly.

Whisk in the remaining butterscotch, then boil, whisking constantly, until the custard is very thick, about 2 minutes.

Remove from the heat and whisk in the butter and rum. Strain the custard through a fine mesh strainer to remove any lumps, and divide among ten 6ounce ramekins or serving bowls.

Cover with plastic wrap and refrigerate until completely chilled, several hours or up to 3 days.

Make the caramel sauce: In a medium saucepan over medium heat, add the cream and vanilla seeds and bring to a simmer.

Add the butter, turn off the heat, and set aside.

In a large, heavy-bottomed saucepan, combine the sugar, corn syrup, and 2 tablespoons water.

Cook over medium-high heat, swirling the pan just slightly to gauge the caramelization, until the sugar becomes a medium amber color, about 10 minutes.

Remove the caramel from heat and carefully whisk the vanilla cream into the caramel (stand back as the mixture will steam and bubble vigorously); continue whisking until completely combined. Let cool significantly (mixture should be just warm for serving).

Meanwhile, make the whipped crème: In a chilled metal bowl using a whisk or an electric mixer, whip the crème fraiche on high speed just until thickened (15–30 seconds).

Top Each Budino With 1 Tablespoon Of The Warm Caramel Sauce, A Dollop Of The Whipped Crème Fraîche, And A Pinch Of Fleur De Sel.

CassataCake

Ingredients

Butter, for greasing pan

1 cup plus 2 tbsp. flour, sifted, plus more for pan

2⁄3 cup plus 3⁄4 cup sugar

1 tsp. orange zest

6 eggs

Marzipan

1 cup shelled pistachios

1 cups confectioners' sugar

1 egg white, lightly beaten

Or use made marzipan and knead in fine ground pistachios and paste for a nice green color

2 tbsp. Grand Marnier liqueur

1.5 lb. FRESH ricotta, drained overnight in a cheesecloth-lined strainer, or ricottaimpastata

1 tsp. vanilla extract

1⁄2 tsp. ground cinnamon

2 cups confectioners' sugar

½ cup minced candied fruits

2 tbsp. plus 2 tsp. fresh lemon juice

Instructions

Heat oven to 350°. Grease and flour a 9″ cake pan; set aside. Combine 2⁄3 cup sugar, zest, and eggs in a large bowl and beat on high speed of a mixer until pale and light, about 5 minutes. Add flour and fold to combine.

Pour into cake pan and smooth top. Bake until a toothpick inserted in center of cake comes out clean, about 30 minutes. Transfer pan to a wire rack, let cake cool completely, and remove cake from pan.

Option 1- Using a serrated knife, cut cake crosswise into 1⁄2″thick strips; set aside. Line bottom and sides of a 12″ metal pie plate with plastic wrap; set aside.

Option 2- Round Cake Slice cake into thirds

Process pistachios in a food processor until finely chopped. Add 1 cup confectioners' sugar and process until finely ground. With processor running, slowly add enough egg white to form a smooth dough.

Transfer dough to a work surface dusted with confectioners' sugar and knead until smooth. Using a rolling pin, roll marzipan until 1⁄4″ thick. Cut into 2″-wide strips and line side of cake pan or deep pie plate with strips, flattening where they overlap to form one continuous ring; set aside.

Heat ¼ cup sugar and 1⁄4 cup water in a saucepan over mediumhigh heat. Cook until sugar dissolves, then stir in Grand Marnier; set aside.

In a large bowl, whisk together remaining sugar, ricotta, vanilla, and cinnamon until smooth, 2–3 minutes; set aside.

To assemble

Line bottom of prepared pie plate with cake strips, cutting to fit, and then sprinkle with 5 tbsp. Grand Marnier syrup; place ricotta mixture on top of cake and spread evenly to fill pie plate, smoothing top.

Cover top of ricotta mixture with remaining cake slices, cutting to fit evenly, and drizzle with remaining syrup; trim excess pistachio marzipan and then wrap pie plate in plastic wrap and refrigerate until chilled, 2 hours.