Bourbon-Butterscotch Pudding

By LRay

Recipes & Menus | recipes

Bourbon-Butterscotch Pudding
This complexly flavored pudding owes its smooth texture to a quick spin in the blender.

8 servings

Recipe by Alison Roman

Photograph by Michael Graydon and Nikole Herriott

March 2013

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 teaspoon kosher salt
• 6 large egg yolks
• 1/4 cup cornstarch
• 3 tablespoons sugar
• Crème fraîche and crushed gingersnap cookies (for serving; optional)

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 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.

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.

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.

Top each pudding with crème fraîche and crushed gingersnaps, if desired.