Bourbon-Butterscotch Pudding

Name: Bourbon-Butterscotch Pudding
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; Creme fraiche and crushed gingersnap cookies (for serving; optional); Eight 6-ounce ramekins or bowls

12 ingredients

4 steps

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
Creme fraiche and crushed gingersnap cookies (for serving; optional)
Eight 6-ounce ramekins or bowls

Directions

1

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.
2

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.
3

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:
4

Top each pudding with creme fraiche and crushed gingersnaps, if desired.