Bourbon-Butterscotch Pudding
A rich and creamy butterscotch pudding infused with vanilla bean and bourbon, served in individual ramekins. This decadent dessert combines brown sugar, heavy cream, and egg yolks for a silky-smooth texture.
Ingredients
- •¼ cup unsalted butter
- •1 piece vanilla bean
- •¾ cup light brown sugar
- •2½ cups heavy cream
- •1 cup whole milk
- •1 tablespoon bourbon
- •½ teaspoons kosher salt
- •6 large egg yolks
- •¼ cup cornstarch
- •3 tablespoons sugar
- •to taste Crème fraîche and crushed gingersnap cookies
- •8 piece 6-ounce ramekins
Cooking Instructions
- 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.
7 min
- 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.
8 min
- 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.
180 min
- 4.
Top each pudding with crème fraîche and crushed gingersnaps, if desired.
2 min
