St. Patrick's Day :: Pots of Gold du Creme

Finding a dessert for St. Patrick's Day that fits the theme, but isn't too heavy - or green - is a challenge.  Then I had a thought.  Could I make something to look like a pot of gold?  And have it be tasty?

Turns out I could!  I made a chocolate shell using a silicone muffin baker and melted chocolate.  Couldn't have been simpler.  Literally they took 10 minutes to set.  Although, given how my children's faces looked as they ate the extra ones, they could stand to set a little longer.

I filled it with a caramel custard and topped it with homemade toffee.  Both recipes were from Joy of Cooking, but I simplified the recipe for the custard and typed it out below.  It's still a bit of an aggravating recipe (as most old school ones tend to be) but the custard produced is phenomenal.


Caramel Custard
4 cups whole milk
1 cup sugar
4 tablespoons cornstarch
2 eggs, beaten
1 teaspoon vanilla

In a glass bowl over a pot of simmering water, gently heat 3 cups of milk.

In a very heavy pan, over low heat, cook the sugar stirring the entire time.  After 8-10 minutes the sugar will melt and turn a pale caramel color.  Remove from heat and pour a slow steady stream into the warm milk.  The caramel will string a bit, but continue to stir and it will melt into the warm milk.  Bring to a boil over the double boiler.

In a large separate bowl, combine the cornstarch and remaining 1 cup of milk.  Whisk well.  Slowly pour hot mixture into cornstarch mixture whisking the entire time.  Place bowl over double boiler and cook 10 minutes until mixture thickens.  Cover with a lid and cook without disturbing for 10 more minutes.

Remove 1 cup of hot mixture and whisk it into the eggs.  Return eggs + mixture to the pan and cook another 2 minutes.  Remove from heat, let cool gently and add vanilla.

Serve immediately or place plastic wrap on the surface of the pudding and refrigerate up to three days.