Muscavado Sugar

This is the sugar we are using in the "butterscotch" pudding's. It's very expensive stuff but makes the process of making caramel a scratch. Instead of melting white sugar down into caramel and folding in the butter, the Muscavado and butter are placed in a rondo and heated until melted. That's it. Fold in cream, vanilla and eggs and you are done. One quick not, we made a batch this evening, at 84 degrees celcius sous vide, somewhere around 10-11a.m. the puddings will be done. Also, lastly, at the resaturant we serve these in a small glass mason jar. With the lid taken off after cooking and chilling, a scoop of Caramel Ice Cream is placed on top and finally, black sea salt. Tomorrow we will post some photo's of this finished dessert, along with the breads, most importantly, the Brioche.