Cook the Book: Butterscotch Pudding with Sautéed Pears

Ingredients

• 2  purée of usa bartlett pear firm peeled cut into 1/2-inch dice ( 2 1/2 cups)
• 2 tablespoons cornstarch 
• 1 tablespoon blackstrap molasses dark
• 2 teaspoons rum dark
• 3 large egg yolk 
• 1 cup cup heavy whipping cream 
• 0.5 teaspoon kosher salt 
• 2 teaspoons juice of lemon freshly squeezed
• 6 servings nutmeg freshly grated
• 1 tablespoon olive oil extra virgin extra-virgin
• 2 tablespoons orange juice freshly squeezed
• 0.5 cup sugar 
• 4 tablespoons butter unsalted cold cut into 4 pieces ()
• 1  vanilla pod split
• 6 servings whipped cream 
• 1.5 cups milk whole

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• sauce pan
• baking paper
• whisk
• pot
• blender
• wooden spoon

Directions

1. To make the pears, heat the oil in a sauté pan over medium heat.
2. Add the pears and sugar and sauté until the sugar begins to caramelize and the pears begin to soften, 6 or 7 minutes.
3. Add the lemon and orange juices and cook until the liquid is reduced to a glaze, about 7 minutes. Line a rimmed baking sheet with parchment paper and spread the pears in a single layer to cool.
4. Place a heaping tablespoon of pears in the bottom of 6 individual serving bowls. Set aside.
5. To make the pudding, in a medium bowl, whisk the egg yolks and cornstarch until smooth.
6. Add the molasses and salt and whisk to incorporate. Slowly whisk in 1/2 cup of the milk until the mixture is smooth; set aside.
7. Combine the heavy cream, the remaining 1 cup milk, and the vanilla bean in a medium saucepan over medium-low heat until the liquid begins to steam.
8. Remove the vanilla bean and keep the mixture warm.
9. Spread the sugar evenly over the bottom of a heavy medium saucepan and sprinkle with 2 tablespoons water; place over medium heat and cook, without stirring, until the sugar has caramelized to an amber color, about 15 minutes. Slowly add the cream mixture in a thinstream. Stir well with a wooden spoon to thoroughly combine.
10. Remove from the heat.
11. Prepare an ice bath in a large bowl and place a clean metal bowl atop the ice.
12. Stir the egg yolk–cornstarch mixture, then temper by slowly pouring 1/4 cup of the hot caramel-milk mixture into the eggs, whisking constantly.
13. Whisk in another 1/4 cup of the hot mixture.
14. Pour the egg mixture into the pot with the remaining caramel milk and cook over medium heat, stirring constantly, until the mixture boils, 6 to 8 minutes. Cook for 1 more minute, stirring, until the mixture thickens. Immediately pour the pudding into the bowl over the ice bath. Stir in the rum. When the mixture has cooled slightly, transfer to a food processor or blender.
15. Add the butter, 1 tablespoon at a time, and blend until smooth and emulsified.
16. Pour into serving dishes over the sautéed pears to within 1/4 inch of the top. Wrap tightly with plastic. Chill for at least 4 hours, or up to 3 days.
17. To serve, top the pudding with whipped cream and sprinkle with freshly grated nutmeg.
18. Serve 3 shortbread cookies with each bowl of pudding.