Bourbon-Butterscotch Pudding |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
This complexly flavored pudding owes its smooth texture to a quick spin in the blender. Ingredients:
1/4 cup (1/2 stick) unsalted butter |
1 vanilla bean, split lengthwise |
3/4 cup (packed) light brown sugar |
2 1/2 cups heavy cream |
1 cup whole milk |
1 tablespoon bourbon or scotch |
1/2 teaspoons kosher salt |
6 large egg yolks |
1/4 cup cornstarch |
3 tablespoons sugar |
crème fraîche and crushed gingersnap cookies (for serving; optional) |
Directions:
1. Melt butter in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, swirling pan occasionally, until butter begins to brown and smell nutty, about 3 minutes. Add brown sugar and cook, stirring occasionally, until sugar is starting to dissolve, about 2 minutes. Add cream, milk, bourbon, and salt; bring to a simmer. Remove from heat.
2. Whisk egg yolks, cornstarch, and sugar in a large bowl until smooth. Gradually add hot cream mixture, whisking constantly. Wipe out saucepan. Strain custard through a fine-mesh sieve back into saucepan and cook over medium heat, stirring often, until custard bubbles occasionally and starts to thicken, 5-6 minutes.
3. Remove saucepan from heat and transfer mixture to a blender. Blend briefly on low speed until smooth. Place ramekins or bowls on a rimmed baking sheet. Divide custard evenly among ramekins and chill until set, at least 3 hours. DO AHEAD: Puddings can be made 3 days ahead. Cover and keep chilled.
4. Top each pudding with crème fraîche and crushed gingersnaps, if desired.
|
|