Recipe from David Lebovitz.
4 tablespoons (60g) butter, salted or unsalted
1 cup (180g) packed dark brown or cassonade sugar
3/4 teaspoon coarse sea salt
3 tablespoons cornstarch
2½ (625ml) cups whole milk
2 large eggs
2 teaspoons whiskey
1 teaspoon vanilla extract
1. Melt the butter in a medium-sized saucepan. Add the dark brown sugar
and salt, then stir until the sugar is well-moistened. Remove from heat.
2. In a small bowl, whisk together the cornstarch with about 1/4 cup
(60ml) of the milk until smooth (there should be no visible pills of
cornstarch), then whisk in the eggs.
3. Gradually pour the remaining milk into the melted brown sugar,
whisking constantly, then whisk in the cornstarch mixture as well.
4. Return the pan to the heat and bring the mixture to a boil, whisking
frequently. Once it begins to bubble, reduce the heat to a low simmer
and continue to cook for one minute, whisking non-stop, until the
pudding thickens to the consistency of hot fudge sauce.
5. Remove from heat and stir in the whiskey and vanilla. If slightly-curdled looking, blend as indicated above.
6. Pour into 4 serving glasses or custard cups and chill thoroughly, at least four hours, before serving.
Freshly Whipped Cream from Food Blogga
1/2 cup heavy whipped cream
1 tablespoon sugar
1-2 teaspoons whiskey, if you dare
1. Before you begin to make the whipped cream, consider these helpful
tips: Start with a deep stainless steel bowl that has been chilled in
the freezer for about 15-20 minutes. Chill the beaters of the electric
mixer as well. Both will help to create more volume in the cream. Once
ready beat ½ cup heavy whipping cream on medium-high speed until soft
peaks form. Sprinkle sugar evenly over the whipped cream and beat until
peaks re-form. Whipped cream can be covered with Saran Wrap and
refrigerated for 1-2 hours before serving.
2. Top each pudding with a dollop of whipped cream and a few candy corns. Indulge.
- Recipe courtesy of Susan Russo