Redhead Says: BOURBON BUTTERSCOTCH PUDDING WITH CARMEL SAUCE

I learned that Bourbon is delicious in everything. Like everything. Just everything.

But it wasn't until I put it in this pudding when it really took note. It brings out so much flavor!

There is no intense Alcohol taste-just amazingness thats all.

No more talking you need this recipe now!

INGREDIENTS

Pudding

4 tablespoon butter, unsalted

1 cup packed dark brown sugar

3/4 teaspoon coarse sea salt

3 tablespoons cornstarch

2 1/2 cups whole milk

2 large eggs

3 teaspoons whiskey

1 teaspoon vanilla extract

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.

In a small bowl, whisk together the cornstarch about 1/4 cup of the milk until smooth. whisk in the eggs. Gradually pour the remaining milk into the brown sugar, whisking constantly, then whisk in the cornstarch mixture as well.

Return the pan to the heat and bring the mixture to a boil, stirring frequently. Once it begins to bubble, reduce heat to low simmer and continue to cook for one minute. Whiski non-stop, until the pudding thickens at the consistency of a hot fudge sauce. Remove from heat and stir in the Bourbon and vanilla.

Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours before serving. Also since I hate pudding skin, I put a piece of plastic wrap on each of the puddings's surface to prevent if from forming

Carmel Sauce

1/2 cup sugar

1 tablespoon water

3 tablespoon unsalted butter, cubed

1/4 heavy cream. room temperature

In a medium pot, over medium- high heat, cook the sugar and water until it turns a dark, deep carmel. Watch it the entire time! Do not walk away! It takes about 8 minutes. Add the butter cubes and stir.

Next turn off heat and pour the heavy cream and whisk. The carmel shouldn't seize up since it's room temperature. Whisk until it's smooth and lovely. See!! Carmel isn't that scary!!