Best Bourbon Custard Recipes

CHOCOLATE-BOURBON TART WITH CURRANTS AND ORANGE CUSTARD SAUCE

Steps:

• For Crust:
• Preheat oven to 350° F. Spray vegetable oil spray on 9-inch-diameter tart pan with removable bottom. Combine ground cookies and butter in processor; blend until very moist crumbs form. Using plastic wrap as aid, press crumbs firmly onto sides, then bottom of prepared pan. Chill 15 minutes. Bake until set, about 8 minutes. Cool.
• For Filling:
• Mix currants and bourbon in heavy small saucepan. Bring to simmer over low heat. Cover and set aside. Whisk corn syrup and egg yolks in medium bowl. Bring half and half to simmer in another heavy small saucepan. Gradually whisk half and half into yolk mixture. Return mixture to same saucepan and stir over medium-low heat until custard thicken and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Pour into large bowl. Add chopped bittersweet chocolate and nutmeg, whisk until melted and smooth. Mix in currants and bourbon. Chill just until cool, stirring occasionally, about 15 minutes. Whip cream in medium bowl to stiff peaks. Fold cream into chocolate mixture. Transfer filling to crust. Chill until firm, at least 4 hours or overnight.
• Gently press up tart pan bottom to loosen tart. Remove pan sides. Transfer tart to platter. Top with chocolate curls. Sift powdered sugar over. Serve with Orange Custard Sauce.
• For Orange Custard Sauce:
• Bring half and half to simmer in heavy medium saucepan. Whisk sugar and yolks in small bowl. Gradually whisk in hot half and half. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain into bowl. Mix in peel. Cover and refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.) Makes about 1 1/2 cups.

CUSTARD BREAD PUDDING WITH BOURBON SAUCE

Steps:

• 1. To Make the BREAD PUDDING; Cut bread into small cubes.Toss the bread cubes together and place them in a 9 X 13 casserole.
• 2. Preheat oven to 325 degrees.
• 3. Mix the cream, eggs, sugar, cinnamon and vanilla together well and pour over bread. Press the bread down with a fork to get all the bread coated in the custard.
• 4. Place the 9 X13 dish into a large roasting pan and fill roasting pan with boiling water to reach half way up the side of the 9 X 13 dish.
• 5. Bake for 55 minutes to an hour or until a knife comes out clean.
• 6. TO MAKE THE BOURBON SAUCE; Place the butter, water, sugar and salt in a bowl over a double boiler. Mix with a whisk or wooden spoon until sugar dissolves and the grittiness is gone.
• 7. Remove from heat and beat in one egg at a time with a whisk until mixed well. Add bourbon and mix to blend.
• 8. Return to the double boiler and cook for another 3 - 5 minutes to cook the eggs and some of the alcohol off.The sauce will thicken as it cools. Refrigerate leftover sauce.
• 9. To see my original post with more notes and thoughts visit my blog at http://susan-thinkingoutloud.blogspot.com/2010/06/custard-bread-pudding-with-bourbon.html#more

BOURBON CUSTARD SAUCE FOR BREAD PUDDING

Steps:

• In a 2 quart saucepan, beat together milk, sugar, and cornstarch until smooth. Add butter, chopped, to the mixture. Cook over medium heat, stirring constantly, until mixture boils and thickens. In a small bowl, beat egg yolks, sir a few tablespoons hot milk mixture into yolks. Pour yolk mixture into saucepan with remaining milk mixture and cook over meduim heat until mixture just approaches boiling. Remove saucepan from heat and stir in bourbon and vanilla. Pour custard into a bowl; cover and refrigerate until cold. Just before serving, stir 1/2 cup heavy cream into chilled custard.

BOURBON CUSTARD RECIPE

Steps:

• 1. Place a medium glass bowl in the refrigerator to chill. In a heavy nonreactive saucepan combine the egg yolks, sugar, flour, and salt. Beat until the mixture is pale yellow. Place over low heat and slowly stir in the warm milk. Cook, stirring constantly, until custard coats a wooden spoon quite thickly, about 5 minutes. Immediately pour the custard into the chilled mixing bowl; cover and place in the refrigerator until custard is cold, about 2 hours. When the custard is chilled, stir in the bourbon. Serve in dessert cups, topped with sweetened whipped cream. Sprinkle a little nutmeg or cinnamon over the whipped cream.