Name: Bourbon-Butterscotch Pudding
Difficulty: Easy
Preparation Time: 25 minutes
Ingredients:
· 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)
· Special equipment:Eight 6-ounce ramekins or bowls
Preparation:
· 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
