Bourbon-Butterscotch Pudding

Bourbon-Butterscotch Pudding Recipe

Eight 6-oz. ramekins or bowls

Ingredients

•     ¼ cup (½ stick) unsalted butter
•     1 vanilla bean, split lengthwise
•     ¾ cup (packed) light brown sugar
•     2 ½ cups heavy cream
•     1 cup whole milk
•     1 tablespoon bourbon or Scotch
•     ½ teaspoon kosher salt
•     6 large egg yolks
•     ¼ cup cornstarch
•     3 tablespoon sugar
•     Crème fraîche and crushed gingersnap cookies (for serving; optional)

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. 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.