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Science Hill Biscuit Pudding with Warm Bourbon Sauce


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  • 7 2-inch biscuits; each cut in
  • 1 qt Whole Milk
  • 6 leg Eggs
  • 2 c Sugar
  • 2 tb Vanilla extract
  • Speck of salt
  • 2 tb butter; (1/4 stick), melted
  • 1 c butter; (2 sticks)
  • 2 c Sugar
  • 1/2 c Water
  • 2 lg Eggs
  • 2/3 c Bourbon
  • speck saIt
  • nutmeg; Grated



Step 1

Serves 10

Preheat the oven to 350 F. Fill a 12 x 18-inch pan half full of water and place in the oven. Place the biscuits in a large bowl and pour the milk over them; let stand for 5 minutes. Meanwhile, in a mixer bowl, beat the eggs, sugar, vanilla, and salt together until well blended but not bubbly. By hand, combine with the biscuit mixture. Pour the melted butter into a greased deep round casserole. (mine is 9 1/2 inches in diameter and 3 inches deep). Pour the biscuit mixture on top of the butter, but do not mix in. Sprinkle the top of the pudding with a bit of nutmeg. Carefully place the casserole in the pan of hot water and. bake the pudding for I hour. The center we II be a bit quivery when you take it out of the hot water bath, but the pudding will firm up as it cools. Meanwhile, make the sauce: Melt the butter in a heavy saucepan over low heat Add the sugar and the water and cook over medium heat, whisking, for 5 minutes. In a mixer bowl, beat the eggs. Remove the butter mixture from the heat and slowly add it to the eggs, beating slowly all the time. Add the bourbon and salt. Serve hot over the warm or cooled pudding. NOTE: The creamy rich bourbon sauce reheats well in the microwave. It is heavenly served on vanilla ice cream.


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