Girl and the Goat Miso Butterscotch Budino Recipe

date April 05, 2020 location The Kitchen



I'll never forget my first experience at Girl and the Goat. Brittany and I share a bit of a sweet tooth and always save room for dessert when dining out. When the dessert menu came out, we were debating between two of them - though I don't recall what they were - we decided we'd ask the waiter for a recommendation without any hint of where we were leaning to avoid influencing him in any direction, and he firmly recommended the Miso Butterscotch Budino (budino is a sweet italian custard/pudding). His recommendation didn't help us as the Budino was not in our top two (Miso in dessert? No thanks), so we decided to order both of the desserts that we were considering. In one of the most gracious acts of kindness I have ever experienced first hand, (ok, that may be a bit of an over exaggeration) our waiter brought us not only the two other desserts we ordererd, but also the Budino, "on the house". The Budino was the best of the three by a longshot, and on a whim, I googled the recipe when I got home. Sure enough, Stephanie Izard, Girl and the Goat owner and Top Chef champion, posted the recipe on her blog. With limited activities available due to social distancing measures these days, I went all out in my attempt to create the dessert.

Izard is a far better chef and entrepreneur than food-blogger, and her recipe is more of a rough guideline than a precise set of instructions for re-creating her dish. Furthermore, her recipe only includes the budino itself, not the entire creation which includes candied cashews, vanilla cake, a pineapple sauce and whipped cream. In an attempt to document a more detailed recipe, I present you with my rendition of Girl and the Goat Miso Butterscotch Budino.

To make this recipe the way I did, plan for it to take an entire day. The good news is that each of the components can be premade and stored until serving time. Alternatively, just make the budino and omit or replace the toppings with store bought options.

Ingredients:

For the Budino: *I halved the below recipe and still ended up making way too much.

2 teaspoons Vanilla Extract
1/2 teaspoon Salt
3 tablespoons White Miso Paste
2 cups Dark Brown Sugar
6 1/2 cups Heavy Cream
8 sheets Gelatin (or 3 gelatin envelopes ~20.4g gelatin)
8 ounces Butter

For the Vanilla Cake:

1 cups Cake Flour (cake flour is simply all-purpose flour where 2tbsp is replaced with 2tbsp Cornstarch)
1/2 cups Sugar
1 1/4 teaspoons Baking Powder
1/8 teaspoon Salt
1/4 cup Butter
1/3 cups Buttermilk
1 teaspoons Vanilla Extract
1 Egg
1 Egg White

For the Candied Cashews:

1 Egg White
1/2 cup Sugar
1/4 cup Brown Sugar
2 teaspoons Cinnamon
3 cups Cashews (raw)

For the Whipped Cream:
1 cup Heavy Cream
2 tablespoons Sugar

For the Brown Sugar Glazed Pineapple:
1 Pineapple
1/4 cup Brown Sugar

Preparation Steps:
For the Budino:
Combine the heavy cream and dark brown sugar in a medium pot and bring to a simmer. Whisk in the butter, vanilla and salt. Make sure to taste the mixture before finally whisking in the miso paste. Taste again (Miso is the hero ingredient here and it’s neat to see how a umami flavor brings out the sweetness of the pudding). Strain the mixture through a strainer to remove any soybeans or koji from the miso. While the mixture is warm, stir in the gelatin sheets for several minutes. Chill over an ice bath and continue stirring until cool to avoid gelatin clumps.

Fill your serving dishes with the pudding and refrigerate until set.


For the Cake:
Preheat the oven to 350F, place parchment paper in the bottom of an 8-inch greased and floured cake pan.
Combine the dry ingredients (flour, sugar, baking powder and salt) in a stand mixer. With the mixer on low, add the butter a piece at a time until the mixture looks crumbly:

In a large bowl, combine the wet ingredients (buttermilk, vanilla, butter extract, egg, and egg whites). With the mixer running on low, slowly add the wet mixture to the dry until a batter is formed. Pour the batter into the cake pan and bake for about 25 minutes testing the cake with a toothpick.

Let the cake cool for 20 minutes before carefully removing from the cake pan.



For the Candied Cashews:
Preheat the oven to 350F and line a baking sheet with aluminum foil.
Whisk together the egg white with 1 tablespoon of water for two minutes and set aside.
In a medium bowl, combine the sugars and cinnamon and set aside.
In a large bowl, combine the cashews with the egg white mixture until combined. Then stir in the sugar mixture.
Spread the coated cashews on a baking sheet in an even layer and bake for 30-35 minutes stirring and separating clusters every 10-15 minutes.



For the Brown Sugar Glazed Pineapple:
Cut the pineapple into tidbits.


Add butter or oil to a pan and heat pineapple and brown sugar until sugar just starts to carmelize, about 5 minutes.


For the Whipped Cream:
Chill your stand mixing bown in the freezer for at least 15 minutes.
Add the sugar and cream to the mixing bowl and whisk on medium speed for a few minutes or just when the mixture forms stiff peaks.

Put it all together:
Use a cookie cutter to cut out a cake shape that fits in the serving dish.


Top the miso with the cake.

Then whipped cream, pineapple sauce and finally the cashews.