This pudding is truly magical. The richness of butter mingles with the warm caramelized flavor of dark brown sugar, and everything is brought to life with a generous splash of bourbon whiskey. The warm, rich, decadent flavors of this pudding scream fall to me, but I serve this pudding all year 'round, any chance I get. This is a simple dessert really: a little work at the stove and some chill time and it's done. Most pudding is pretty humble at heart; however, this pudding will knock your socks off. I like to serve this in pretty glasses topped with a little Bourbon Whipped Cream and chopped candied pecans or toffee bits. I find a little crunch on top to contrast with the smooth, silky pudding is exceptional. With a little work you'll have a truly extraordinary dessert fancy enough to serve to company.
One Kings Lane purchase and I just love them so much I could die. They were a bit of a splurge and totally unnecessary as we have plenty of glassware, but I just adore them.
Bourbon Butterscotch Pudding
adapted slightly from A Cozy Kitchen, original recipe by David Lebovitz
yields: 4-6 servings
4 tablespoons unsalted butter
1 cup dark brown sugar
3/4 teaspoon coarse sea salt
3 tablespoons cornstarch
2 1/2 cups whole milk
2 large eggs
2 tablespoons bourbon (I used Wild Turkey American Honey)
1 teaspoon vanilla extract
Melt the butter in a medium saucepan over medium-low heat. Add the dark brown sugar and salt, stirring until the sugar is well-moistened. Remove from the heat.
In a small bowl, whisk together the cornstarch with about 1/4 cup of the milk until smooth, then whisk in the eggs. Gradually pour the remaining milk into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture as well.
Return the pan to medium heat and bring the mixture to a boil, whisking frequently. Once the mixture begins to bubble, reduce the heat to low and shimmer for one minute, whisking constantly, until the pudding thickens to the consistency of hot fudge. Remove from the heat and whisk in the bourbon and vanilla.
In two batches, strain the mixture into a blender (cover the lid tightly and put a kitchen towel over the top) and puree for a few seconds. This step isn't necessary, but it insures you have a perfectly smooth, silky pudding. Immediately pour the pureed pudding into serving dishes and chill thoroughly, at least four hours, before serving. If you aren't a fan of pudding skin, be sure to cover each pudding with a piece of plastic wrap before chilling.
Optional: Just before serving, top each pudding with a generous amount of Bourbon Whipped Cream (see below for recipe) and chopped candied pecans, toffee bits, or chocolate shavings.
Bourbon Whipped Cream
makes about 2 cups
1 cup of heavy cream, well chilled
3 tablespoons granulated sugar
1 tablespoon bourbon
1 teaspoon vanilla extract
In the bowl of a stand mixer, combine the cream, sugar, bourbon and vanilla. Whip on medium speed until soft peaks form.
Spoon a dollop or neatly pipe a generous amount of whipped cream atop each pudding, then serve immediately (or return to the fridge and serve within a couple of hours).