Ingredient Highlight: Drunken Monkey Jam
In the spirit of #FoodieFriday, we have a very special Ingredient Highlight today!
As a part of April's basket, Featured Chef Mark Estee created a Budino utilizing The Jam Stand's Drunken Monkey Jam: a rich and creamy pudding dish with a cookie-crumble crust. This flavor packed desert boasts a banana & rum punch. 'Wow' your special someone by whipping this together for a summer picnic or create a batch & be the star of your (or your soon-to-be envious friend's) next BBQ!
Watch above as Chef Estee shows step-by-step how to create his Budino, catch the full recipe below + share your own iterations at #MyFareTrade!
Drunken Monkey Budino
Ingredients & Directions:
For The Cookie Crust
2 Cups, Chocolate Wafer Cookies, Finely Ground
4 Tablespoons, Melted Butter, Unsalted
¼ Teaspoon, Sea Salt
Mix Cookies, Butter, and Salt in a mixing bowl. Pack the mixture into a mason jar or alternative desired serving vessel. (Reserving 4 Tablespoons of mixture for garnish)
1 Cup, Whole Milk
½ Cup, Cornstarch
Whisk together & set aside
5 Cups, Whole Milk
Heat to simmer & set aside
5 Eggs, Yolks Only
6 Tablespoons, Unsalted Butter
1 Tablespoon, Dark Rum
2 Teaspoons, Sea Salt
Whisk Yolks in large bowl. Gradually whisk in hot milk and milk-cornstarch mixture to temper. Whisk in 8 ounces of Drunken Monkey Jam. Transfer condensed mixture to cooking pot. Return to heat until mixture thickens (should reach the consistency of pudding) and temperature reaches 175 degrees. Remove from heat, add Rum, Butter, and Sea Salt
Pour Budino mixture into jars with Cookie Crust on bottom. Chill in refrigerator. Serve with Whipped Cream, spoonful of Drunken Monkey Jam and topped with Cookie Crust sprinkles.
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