BREAD PUDDING WITH IRISH WHISKEY SAUCE
Steps:
- For pudding: Whisk eggs, yolk, milk, sugar, cream, 1 tbsp whiskey, vanilla and cinnamon in large bowl. Add bread; let soak at least 1 hour. soak currants in remaining 2 tbsp whiskey for 1 hour. Preheat oven to 350 F. butter eight 3/4-cup custard cups. Remove 1 tbsp currants using slotted spoon; set aside. Stir remaining 3 tbsp undrained currants into bread misture. Spoon into prepared cups. Arrange in roasting pan. Add enough simmering water to pan to come halfway up sides of cups. Bake bread pudding until firm to touch, about 1 hour. Meanwhile, prepare sauce: dissolve cornstarch in 2 tbsp milk. Scald remaining milk and vanilla in heavy small saucepan. Whisk cornstarch misture into milk. Whisk yolks and sugar in bowl until thick and pale. Gradually whisk in milk mixture. Whisk back into saucepan and stir over medium heat until sauce thickens enough to leave path on back of spoon when finger is drawn across; do not boil. Remove from heat. Stir in whiskey. Unmold puddings into plates. Spoon sauce over. Sprinkle with reserved currants
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