Bourbon Butterscotch Pudding

I am always bored from February to May. Work is slow for these few months so I get to try out new recipes. Yesterday I made a recipe from Bon Appetit Magazine, Bourbon Butterscotch Pudding. It came out really well, I did add a few more tablespoons of Bourbon to the recipe though. Fun Fact: Eagle Rare is my favorite type of Bourbon to drink, its too good to cook with though. I love that this pudding is made by browning the butter, it gives it a very unique flavor, try it out!

Bourbon Butterscotch Pudding

1/4 cup (1/2 stick) unsalted butter
1 vanilla bean, split lengthwise, or 1Tbsp Vanilla Extract
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.

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