Recipe
November 8, 2024
Ask A Chef: Chris Gama Shares Clementine Cafe’s recipe for Rootbeer Pudding
Q: On a recent trip to Winnipeg, I went to Clementine Cafe and was blown away. I couldn’t resist trying the Rootbeer Pudding; it’s a glorious nod to the past! Can you get the recipe so I can make this at home? — Trish, Toronto
A: Chef and co-owner Chris (pictured) wanted this layered dessert to have retro appeal — it hearkens back to a classic butterscotch pudding. “The sarsaparilla taste of rootbeer, molasses and real vanilla add complexity and depth of flavor,” says Chris. “The pretzels are for texture and a hit of salt, and Skor bits enhance the butterscotch vibe.” Finish it off with a dollop of whipped cream and a maraschino cherry, of course!
Directions
Yield: Serves 4
Make Pudding
- To medium pot, add milk, milk powder, molasses and rootbeer. Split and scrape vanilla bean, add seeds and pod to pot. Bring to a simmer over medium heat, stirring often. Turn off heat once mixture is simmering. Leave on stovetop to steep for 20 minutes.
- Strain liquid through fine-mesh sieve and set aside.
- In medium bowl, whisk sugar, cornstarch and salt together until well combined, then add egg yolks. Slowly mix infused milk mixture into egg yolk mixture. Return mixture to medium pot on medium heat, whisking constantly, until it reaches slow simmer. Whisk while simmering, 1 to 2 minutes. It should thicken quickly.
- Remove pot from heat, whisk in butter until melted, then add rootbeer extract.
- Pour mixture into container and place plastic wrap directly over surface of pudding and chill in fridge until fully cool and set, a few hours or overnight.
Assemble Dessert
- To serve, whisk pudding until smooth. Divide pudding, Skor bits and pretzels into 4 portions. Place one-third of each portion in each dish, starting with pudding, then Skor and pretzels. Repeat twice, finishing with Skor and pretzels. Top with whipped cream and a maraschino cherry.