BOURBON-BUTTERSCOTCH PUDDING

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Bourbon-Butterscotch Pudding image

This complexly flavored pudding owes its smooth texture to a quick spin in the blender.

Provided by Alison Roman

Yield Makes 8 servings

Number Of Ingredients 12

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 teaspoons kosher salt
6 large egg yolks
1/4 cup cornstarch
3 tablespoons sugar
Crème fraîche and crushed gingersnap cookies (for serving; optional)
Eight 6-ounce ramekins or bowls

Steps:

  • 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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