Are you in need of some comfort?
For those days when you just want to curl up into a ball, wishing you were a kid again, I give you an adult version of an old childhood favorite. This butterscotch pudding is sublime! First of all, brown butter makes everything better, right? Well, I could feel that way about bourbon, too. In one spoonful of this sweet, creamy pudding; you will taste the nuttiness of the brown butter, hints of vanilla, and the warm, spicy, toffee notes of the bourbon. But my favorite taste of this luscious pudding is the tiny bite of salt that comes in at the end.
All you have to decide is whether to serve it warm or cold . . . . .
I got this recipe from Bon Appetit and just tweaked it a bit by adding just a little more bourbon. It is, after all, the season of comfort & joy!
You know, good old fashioned butterscotch pudding is fine on it’s own. But this recipe just brings out some very tasty notes. Sweet, salty, smoky, spicy. But very light and creamy.
I have no shame. And neither should you when you find yourself scraping the pan and licking the spoon! It’s just that good!
And if you manage to get this into some dessert dishes, serve it up with a dollop of freshly whipped cream and some gingersnaps.
This is such a great holiday dessert. Just promise me you’ll try it before you make any New Year’s resolutions!
“Joy is what happens to us when we allow ourselves to recognize how good things really are.” Marianne Williamson
- 4 Tablespoons of unsalted butter
- 1 vanilla bean, split lengthwise
- ¾ cup of firmly packed light brown sugar
- 2½ cups of heavy cream
- 1 cup of whole milk
- 2 Tablespoons of Woodford Reserve (my favorite bourbon, feel free to use yours!)
- ½ teaspoon of kosher salt
- 6 large egg yolks
- ¼ cup of cornstarch
- 3 Tablespoons of sugar
- whipped cream and gingersnaps for garnishing if desired
- Melt the butter in a medium saucepan over medium heat.
- Scrape the seeds from the vanilla bean and add them, with the whole bean to the butter.
- Cook and swirl occasionally, until the butter begins to brown and smell nutty, about 3 minutes. Add the brown sugar and cook until the sugar starts to dissolve.
- Add the cream, milk, bourbon and salt and bring to a simmer.
- Then remove it from the heat and set it aside.
- Put the egg yolks, cornstarch and 3 Tablespoons of sugar in a large bowl and whisk them until they are smooth.
- Add about ¼ of a cup of the hot cream mixture to the eggs, whisking constantly.
- Remove the vanilla bean.
- Gradually add the rest of the cream, while you continuously whisk.
- Wipe out your saucepan and strain the custard through a fine mesh sieve back into the saucepan.
- Cook this over medium heat, stirring often, until the pudding begins to bubble and thicken, about 5-6 minutes.
- Despite all the straining and whisking, the pudding will get lumpy.
- So transfer all of the mixture to a blender and blend on low speed until it is smooth.
- Divide the pudding evenly into your serving dishes.
- To serve it warm, let it sit at room temperature till it cools slightly. It will thicken a bit as it cools. To serve cold, chill for about 3 hours.