Candy Cap Pudding
by Luke Smithson
Candy caps are an extremely interesting mushroom (Lactarius fragilis) that grow on the west coast of North America and produce an wonderful maple aroma. They are not cheap, but you do not need many to infuse your foods with the rich, earthy maple aroma that they possess. You can purchase them from specialty mushroom suppliers (I source mine from Mainly Mushrooms, owned by NJMA member Chris Darrah).
Yield 3 cups
Scald milk and add candy caps. Cover and steep for 1 hour, strain and discard mushrooms.
Gently whisk together the brown sugar, cornstarch and salt in a medium sauce pot.
In a separate bowl whisk together the milk and vanilla. Pour the sugar mixture into the milk mixture and whisk until smooth. Return mixture to sauce pot and heat until nearly boiling, but don’t allow it to boil.
Put egg yolks in a mixing bowl and slowly add the hot milk in a thin drizzle while whisking eggs yolks. When about half of the milk is incorporated into the egg yolks, return the egg yolk mixture back to the remainder of the warm milk.
Return pot to the heat and cook over medium low, stirring gently until the mixture just starts to bubble and get thick. (approximately 10 minute). Reduce heat as it thickens to low so you don’t scorch the mixture. When it reaches pudding consistency, stir in the butter until melted, remove from heat and chill for at least 1 hour or until very cold.
Serve with whipped cream.
by Luke Smithson
Candy caps are an extremely interesting mushroom (Lactarius fragilis) that grow on the west coast of North America and produce an wonderful maple aroma. They are not cheap, but you do not need many to infuse your foods with the rich, earthy maple aroma that they possess. You can purchase them from specialty mushroom suppliers (I source mine from Mainly Mushrooms, owned by NJMA member Chris Darrah).
Yield 3 cups
- ½ cup candy caps
- 3 cups whole milk
- 1 cup brown sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- ½ tsp vanilla
- 4 whole large egg yolks
- 2 tablespoons butter
- Whipped Cream, to serve
Scald milk and add candy caps. Cover and steep for 1 hour, strain and discard mushrooms.
Gently whisk together the brown sugar, cornstarch and salt in a medium sauce pot.
In a separate bowl whisk together the milk and vanilla. Pour the sugar mixture into the milk mixture and whisk until smooth. Return mixture to sauce pot and heat until nearly boiling, but don’t allow it to boil.
Put egg yolks in a mixing bowl and slowly add the hot milk in a thin drizzle while whisking eggs yolks. When about half of the milk is incorporated into the egg yolks, return the egg yolk mixture back to the remainder of the warm milk.
Return pot to the heat and cook over medium low, stirring gently until the mixture just starts to bubble and get thick. (approximately 10 minute). Reduce heat as it thickens to low so you don’t scorch the mixture. When it reaches pudding consistency, stir in the butter until melted, remove from heat and chill for at least 1 hour or until very cold.
Serve with whipped cream.
