Saturday, March 23, 2013

Take A Bite Of: Bourbon Butterscotch Pudding

Its currently 42 degrees in Atlanta. Maybe for some of you in the Midwest, that temp has you putting on your short-sleeves and heading out to play tennis. In the South, this is sub-par weather when it is officially Spring. Oh, and it is pouring out. So MiniMac's soccer game was cancelled and we are staying in the house. I was out of town three days last week in balmy Texas so a day in the house sounds quite appealing. I am making Ginger Beer (more on that to come) and this fabulous concoction for the mouth I found in Bon Appetit. From my kitchen to yours, enjoy every bite.

Bourbon Butterscotch Pudding 


  • 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)

Special Equipment

  • Eight 6-ounce ramekins or bowls


  • 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.

1 comment:

The Savage said...

You're right. That is t-shirt weather. I won't be enjoying that anytime soon. We have another snow storm in the works...
I'll just have a bourbon.