I've been wanting to try this recipe ever since I made Dorie Greenspans' Chocolate pudding. I never got around to making it until I finally got to the liquor store to buy Scotch - I ended up getting one of the mini bottles, since I don't think we will ever drink a big bottle (and it's really expensive!). And I love those mini bottles - they are so cute :)
This recipe was absolutely delicious - it was pretty boozy though - you really could taste the Scotch. The only issue I have with the method that Dorie uses - is that I had issues transferring the pudding back and forth to the food processor. Needless to say some (maybe more than some) of this pudding ended up on my countertop. But it all worked out in the end - and we got three big bows of this - so next time I just have to be more careful! :)
- 1/2 cup (packed) light brown sugar
- 3 Tablespoons water
- 1 3/4 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 Tablespoons sugar
- 3 large egg yolks
- 3 Tablespoons unsalted butter, cut into 4 pieces, at room temperature
- 2 teaspoons pure vanilla extract
- 2 Tablespoons Scotch whiskey (preferably a strong single malt)
1.Have six ramekins or pudding cups, each holding 4 to 6 ounces 1/2 to 3/4 cup), at hand. (yeah - you are going to want more than this serving so use bigger cups)
2. Put the brown sugar and water in a medium heavy-bottomed saucepan, put the pan over medium heat and bring to a boil, stirring to dissolve the sugar. Stirring and lowering the heat if necessary, boil for 2 minutes. Add 1 and a 1/2 cups of the milk and the cream and bring to a boil--don't worry if, as it's heating, the mixture curdles.
3. While the milk is heating, put the cornstarch and the salt in a food processor and whir to blend. Turn them out onto a piece of wax paper, put the sugar and egg yolks in the processor and blend for 1 minute. Scrape down the sides of the bowl, add the remaining 1/4 cup of milk and pulse just to mix, then add the dry ingredients and pulse a few times to blend.
4. With the machine running, very slowly pour in the hot liquid, process for a few seconds, then pour everything back into the saucepan.
5. Whisk without stopping over medium heat--making sure to get into the edges of the pan--until the pudding thickens and a couple of bubbles burble up to the surface and pop (about 2 minutes). You don't want the pudding to boil, but you do want it to thicken, so lower the heat, if necessary.
6. Scrape the pudding back into the processor (if there's a scorched spot, avoid it as you scrape) and pulse a couple of times. Add the butter, vanilla and scotch and pulse until everything is evenly blended.
7. Pour the pudding into the ramekins. If you don't want a skin to form, place a piece of plastic wrap against the surface of each pudding to create an airtight seal. Refrigerate the pudding for at least 4 hours.