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This recipe was adapted from David Lebovitz.
This recipe was adapted from David Lebovitz.—Samantha Ardry
Makes: about 3 cups
tablespoons unsalted butter
cup dark brown sugar
cups whole milk
teaspoon bourbon vanilla bean paste
- Melt the butter in a medium saucepan. Swirl the pan as the butter foams and then browns. Add the sugar and and salt off the heat and stir so the sugar soaks up the butter.
- In a separate bowl, whisk the cornstarch with about 1/4 cup of the milk until there are no lumps. Add the mix back to the rest of the milk, along with the beaten eggs. Pour the milk mixture into the saucepan and whisk well to incorporate all of the ingredients. Return to pan to the stove and cook over low heat, stirring constantly until the pudding thickens. I like to switch over to a heat proof spatula and scrape the sides and bottom of the pan to make sure there are no lumps.
- If the mixture starts to curdle at all, switch back to a whisk and stir vigorously - don't fret! The pudding should become smooth again. You can also adjust the heat if it seems to be too high.
- When the pudding is thick, remove the pan from the heat and stir in the bourbon and vanilla. Strain the pudding and then evenly distribute it among whatever cups you'd like. Cover the top of each pudding with plastic wrap to prevent a skin from forming. Alternatively you can refrigerate the pudding for 5-10 minutes and then grate some dark or white chocolate on top to prevent a skin. Refrigerate for at least 3 or 4 hours. Top with whipped cream before serving.
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