Root Beer Pudding

Root Beer Pudding
Root Beer Pudding
Malcolm Livingston II, the pastry chef at WD~50 in New York City, shared this recipe exclusively with Epicurious. What's the inspiration behind this unusual dessert? "Chef Wylie Dufresne said to me, 'We both love root beer, so let's make it come to life as a dessert,' " Livingston explains. The first challenge was finding the right root beer. Livingston and Dufresne tried making their own, and sampled 12 different sodas before finding Fitz's —that's their preferred brand, but feel free to use your favorite. Consistency and texture were the next obstacles. "I wanted to make a pudding that had the consistency of Jell-O pudding, but with more texture, so I crushed up barrel-shaped root beer candies," says Livingston. The candy was combined with milk, milk powder, cornstarch, root beer, and eggs to create a smooth and creamy pudding that Livingston likens to "a solidified root beer float." Use extra caution when grinding the root beer candy, which can be hard on anything but a commercial or high-powered blender.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Milk/Cream Dessert Cashew Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
  • 1 tablespoon sugar
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons cornstarch
  • 3 large egg yolks
  • 3 tablespoons water
  • 1 tablespoon unsalted butter
  • 3/4 cup whole milk
  • 1/8 teaspoon kosher salt
  • 1 1/2 tablespoons unsalted butter
  • 1 cup root beer candies (about 14 candies total)*
  • 2 tablespoons nonfat milk powder*
  • 2/3 cup root beer soda
  • nonstick vegetable-oil spray
  • 3/4 cup plus 2 tablespoons sugar
  • 1/4 cup glucose syrup*
  • 7 ounces raw or roasted unsalted cashews
  • 1/2 teaspoon smoked or kosher salt
  • equipment: commercial blender, such as a vitamix vita-prep; robot coupe or food processor; heatproof rubber spatula; large rimmed baking sheet; nonstick baking mat, such as a silpat; stand mixer fitted with the whisk attachment; 4 chilled glasses for serving
  • Carbohydrate 112 g(37%)
  • Cholesterol 207 mg(69%)
  • Fat 64 g(99%)
  • Fiber 4 g(16%)
  • Protein 15 g(29%)
  • Saturated Fat 27 g(133%)
  • Sodium 371 mg(15%)
  • Calories 1030

PreparationMake the Root Beer Pudding: In a commercial blender, grind 1/2 cup root beer candies, the milk powder, cornstarch, and salt into a powder. In a medium saucepan over moderate heat, bring the whole milk and root beer soda to a simmer. Carefully add the hot mixture to the powder in the blender, and with the blender on low, process for 1 minute. Add the butter and egg yolks, then gradually increase the blender speed to high and blend until smooth, about 1 minute. Carefully pour the hot pudding back into the medium saucepan, place over moderate heat, and cook, whisking vigorously, until it comes to a simmer. Continue cooking, whisking constantly, until the pudding is very thick, about 2 more minutes. Remove from the heat and let cool to room temperature, about 30 minutes. Place plastic wrap directly on the surface of the pudding and refrigerate at least 1 hour. DO AHEAD: The pudding can be prepared ahead and kept, covered in the refrigerator, up to 2 days. Make the Smoked Cashew Nougatine: Spray a heatproof rubber spatula with nonstick vegetable oil spray and have ready. Line a large rimmed baking sheet with a nonstick baking mat or spray with nonstick vegetable oil spray. In a medium saucepan over high heat, bring the sugar, glucose syrup, and water to a simmer. Cook, swirling the pan occasionally but not stirring, until the mixture turns a medium-dark caramel color, about 5 minutes. Add the butter, cashews, and salt and use the sprayed rubber spatula to stir the mixture until the cashews are completely covered in caramel. Carefully pour the nougatine onto the prepared baking sheet, and use the rubber spatula to spread it into a thin, even layer. Set aside to cool and harden, about 30 minutes. Once the nougatine is completely cool, use your hands to break it into small pieces then transfer to a Robot Coupe or food processor, and grind into a coarse powder. DO AHEAD: Nougatine can be made ahead and kept, in an airtight container at room temperature, for 1 week. For the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, beat the cream and sugar until medium peaks form. To serve: Place the remaining 1/2 cup root beer candies in a resealable plastic bag and use a meat mallet or rolling pin to crush them into small pieces. Divide the chilled pudding among 4 chilled glasses. Dollop each pudding with whipped cream and garnish with the crushed cashew nougatine and root beer candy pieces. _*Root beer candies can be found at some supermarkets, pharmacies, or candy shops, or ordered online from Good Old Day Store. **Nonfat milk powder can be found at some supermarkets, or ordered online from King Arthur Flour. _ ***Glucose syrup is similar to corn syrup but much thicker; it helps prevent sugar crystallization and is used to make caramel and various candies. It can be found in some specialty markets or ordered online from The Baker's Kitchen.

PreparationMake the Root Beer Pudding: In a commercial blender, grind 1/2 cup root beer candies, the milk powder, cornstarch, and salt into a powder. In a medium saucepan over moderate heat, bring the whole milk and root beer soda to a simmer. Carefully add the hot mixture to the powder in the blender, and with the blender on low, process for 1 minute. Add the butter and egg yolks, then gradually increase the blender speed to high and blend until smooth, about 1 minute. Carefully pour the hot pudding back into the medium saucepan, place over moderate heat, and cook, whisking vigorously, until it comes to a simmer. Continue cooking, whisking constantly, until the pudding is very thick, about 2 more minutes. Remove from the heat and let cool to room temperature, about 30 minutes. Place plastic wrap directly on the surface of the pudding and refrigerate at least 1 hour. DO AHEAD: The pudding can be prepared ahead and kept, covered in the refrigerator, up to 2 days. Make the Smoked Cashew Nougatine: Spray a heatproof rubber spatula with nonstick vegetable oil spray and have ready. Line a large rimmed baking sheet with a nonstick baking mat or spray with nonstick vegetable oil spray. In a medium saucepan over high heat, bring the sugar, glucose syrup, and water to a simmer. Cook, swirling the pan occasionally but not stirring, until the mixture turns a medium-dark caramel color, about 5 minutes. Add the butter, cashews, and salt and use the sprayed rubber spatula to stir the mixture until the cashews are completely covered in caramel. Carefully pour the nougatine onto the prepared baking sheet, and use the rubber spatula to spread it into a thin, even layer. Set aside to cool and harden, about 30 minutes. Once the nougatine is completely cool, use your hands to break it into small pieces then transfer to a Robot Coupe or food processor, and grind into a coarse powder. DO AHEAD: Nougatine can be made ahead and kept, in an airtight container at room temperature, for 1 week. For the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, beat the cream and sugar until medium peaks form. To serve: Place the remaining 1/2 cup root beer candies in a resealable plastic bag and use a meat mallet or rolling pin to crush them into small pieces. Divide the chilled pudding among 4 chilled glasses. Dollop each pudding with whipped cream and garnish with the crushed cashew nougatine and root beer candy pieces. _*Root beer candies can be found at some supermarkets, pharmacies, or candy shops, or ordered online from Good Old Day Store. **Nonfat milk powder can be found at some supermarkets, or ordered online from King Arthur Flour. _ ***Glucose syrup is similar to corn syrup but much thicker; it helps prevent sugar crystallization and is used to make caramel and various candies. It can be found in some specialty markets or ordered online from The Baker's Kitchen.