Black & Tan Pudding

I know this may be hard to believe but a few summers ago my husband and I went to a beer and food festival.  As most of these festivals go, I’m there for the food.  He’s there for the beer.  Go figure.

One of the best dishes there was a black and tan pudding cup from Great Dane Pub & Brewing Company.

My husband and I slurped down the cups in no time at all and I ran back to the booth to ask how they were made.  The chef told me it was as simple as reducing down a scotch ale and stout and stirring into homemade puddings.

Sometimes the best things really are that simple.  Here’s my take on the best pudding cup I’ve ever had. Childhood nostalgia spiked with good beer.

Black & Tan Pudding

Chocolate stout pudding paired with butterscotch ale pudding is a sweet take on a black and tan with a spoon.  Perfect for St. Patrick’s Day or anytime you need a tasty dessert!

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Servings 6

Ingredients

  

Butterscotch Ale Pudding

• 4 tbsp. butter
• 1 c. packed dark brown sugar
• 1 tsp. kosher salt
• 3 tbsp. cornstarch
• 2½ c. whole milk
• 2 large eggs
• 1 tsp. vanilla extract
• 1 c. scotch ale boiled and reduced to 2 tbsp. cooled

Chocolate Stout Pudding

• 2 c. whole milk
• 1/2 c. sugar
• 1/3 c. cocoa powder
• 2 oz. chopped dark chocolate
• ½ tsp kosher salt
• 4 tsp. cornstarch
• 3 egg yolks
• 1 tsp. vanilla extract
• 1 c. stout boiled and reduced to 2 tbsp. cooled

Instructions

 

Make the Butterscotch Ale Pudding

• In a saucepan, melt the butter with the sugar and salt over medium heat. Once melted, turn heat down to low.
• ln a medium bowl, whisk together the cornstarch and 1/4 c. milk until smooth. Whisk in the eggs and vanilla.
• Slowly pour the remaining milk into the butter, stirring constantly. Once combined, whisk in the egg mixture. You don’t want the eggs to curdle.
• Turn the heat up and bring the mixture to a boil, whisking constantly. Once it boils, reduce the heat back to low and simmer for one minute more.
• Remove from heat and stir in the reduced ale.
• Pour into a container and allow to cool. Once cooled, refrigerate until ready to assemble cups.

Make the Chocolate Stout Pudding

• In a large saucepan, bring 1 1/2 c. of the milk, sugar, cocoa, chopped chocolate, and salt to a boil over medium high heat.
• In a large bowl whisk the remaining 1/2 cup of milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Slowly whisk the hot milk into the egg mixture. You don’t want the eggs to curdle.
• Pour the mixture back into the saucepan and cook over medium-high heat constantly whisking until the pudding comes to a boil. Reduce the heat to a simmer, and continue whisking until thick, 2 or 3 minutes more.
• Remove from the heat and stir in the reduced stout.
• Pour into a container and allow to cool. Once cooled, refrigerate until ready to assemble cups.

Assemble

• Once the puddings have set, spoon the butterscotch ale pudding halfway up each serving cup and fill the rest of the cup with chocolate pudding. Place back in the refrigerator to chill until you’re ready to serve.

Notes

Butterscotch Ale Pudding adapted from David Leibovitz and Chocolate

Stout Pudding adapted from Tyler Florence