Bourbon-Butterscotch Pudding

Name: Bourbon-Butterscotch Pudding
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp bourbon or Scotch; 59 milliliters cornstarch; 8 servings Crème fraîche and crushed gingersnap cookies (for serving; optional); 6 larges egg yolks; 591 milliliters heavy cream; 1 teaspoons kosher salt; 177 milliliters (packed) light brown sugar; 3 Tbsps sugar; 59 milliliters (1/2 stick) unsalted butter; 1 vanilla bean, split lengthwise; 237 milliliters whole milk

Need a vegetarian dessert? Bourbon-Butterscotch Pudding could be a super recipe to try. One serving contains 510 calories, 5g of protein, and 40g of fat. This recipe serves 8. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have bourbon, sugar, brown sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Melt butter in a medium saucepan overmedium heat. Scrape in seeds fromvanilla bean; add bean. Cook, swirling panoccasionally, until butter begins to brownand smell nutty, about 3 minutes.

Ingredients you will need

Butter

Seeds

Equipment you will use

Sauce Pan

Add brownsugar and cook, stirring occasionally, untilsugar is starting to dissolve, about2 minutes.

Add cream, milk, bourbon, andsalt; bring to a simmer.

Ingredients you will need

Bourbon

Cream

Milk

Remove from heat.

Whisk egg yolks, cornstarch, and sugarin a large bowl until smooth. Gradually addhot cream mixture, whisking constantly.Wipe out saucepan. Strain custard througha fine-mesh sieve back into saucepan andcook over medium heat, stirring often, untilcustard bubbles occasionally and starts tothicken, 5-6 minutes.

Ingredients you will need

Corn Starch

Egg Yolk

Custard

Cream

Equipment you will use

Whisk

Sauce Pan

Sieve

Bowl

Remove saucepan from heat and transfermixture to a blender. Blend briefly on lowspeed until smooth.

Equipment you will use

Sauce Pan

Blender

Place ramekins or bowlson a rimmed baking sheet. Divide custardevenly among ramekins and chill until set, atleast 3 hours. DO AHEAD: Puddings can bemade 3 days ahead. Cover and keep chilled.

Equipment you will use

Baking Sheet