Tuesday, May 15, 2012

Kentucky Bourbon Puddings with Candied Pecans


Let's face it. Sometimes baking is tied to emotion. Oftentimes, for me. The weather has been strangely muggy and overcast, which has kept me hermit-like and sleepy. And the cake I've been dreaming of can only seem to materialize as a sketch in my recipe journal. Those frosting ruffles I penned are too effervescent for days like this.

Conversely, these cozy bourbon puddings appeared in front of me in the span of about 20 minutes. After pouring a few jars-full, I ate the remainder directly from the saucepan (it was still warm - swoon!).  To make this comforting treat even more sweetly southern, I candied pecans for a topping.


I'm sure some of you are wondering what bourbon pudding tastes like. It's not overly boozy or tongue-tingling - it's more like the best butterscotch pudding you'll ever make.  In fact, if you swapped out the Kentucky bourbon whiskey (made of 51% corn/grain mix)  for Scotch whisky (made of malted barley), you'd have authentic butterscotch pudding.


This recipe is adapted from Dorie Greenspan's Baking From My Home to Yours.  Be aware, there's a few back-and-forths of hot liquid between saucepan and food processor (or blender if you prefer) so be careful.  Otherwise this is a really easy recipe.  Highly recommended, you should make this - now!

Some goings-on:
  • Want to win a signed copy of SprinkleBakes? Head over to my friend Darla's site, Bakingdom.  While you're there check out the Grasshopper Pies she made from the Color chapter - lovely!
  • Another signed copy is being given away by my first friend in all of blogdom, Sue of Munchin Munchies. She made the Blackberry Curd from the Color chapter - delish!
  • A third giveaway runs till May 18th, you can find that here, on Babble's "The Famlily Kitchen".
  • It truly warms my heart when someone uses my book and has a baking break-through. Check out these utterly beautiful macs.  


Kentucky Bourbon Puddings with Candied Pecans
Yield: eight 4 oz. servings                                                                                     [click for printable version]
1/2 cup packed dark brown sugar
3 tablespoons water
1 3/4 cups whole milk, divided
1/2 cup heavy cream
1/4 cup cornstarch
1/4 tsp. salt
3 tablespoons sugar
3 large egg yolks
1 tablespoons unsalted butter, cut into pieces
2 teaspoons vanilla extract
3 tablespoons Kentucky Bourbon (such as Jim Beam)
Whipped cream (about 1 1/2 cups prepared)
Candied pecans (recipe follows)
  1. Have eight 4oz. canning jars ready to hand - or six ramekins that hold 1/2-3/4 cup.
  2. Put the brown sugar and water in a medium 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 1/2 cups of the whole milk and cream and bring to a boil. The mixture may curdle as it heats - this is normal. 
  3. While milk is heating, whisk the cornstarch and salt together in a small bowl.  
  4. Add sugar and egg yolks into the food processor (or blender) 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 cornstarch/salt mixture and pulse a few times to blend.
  5. With the food processor running, very slowly pour in the hot milk mixture that has been heating on the stove.  Process for a few seconds, then pour everything back into the saucepan. 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 surface and pop. You don't want the pudding to boil, but you do want it to thicken, so lower the heat if necessary.
  6. Scrape pudding back into the food processor and pulse. Add the butter, vanilla and bourbon and pulse again until blended.
  7. Pour the pudding into ramekins. Refrigerate for 4 hours.  Top with whipped cream and candied pecans.
Candied Pecans:
1 cup raw pecans
1 egg white
Pinch of salt
1/4 cup  granulated sugar
1/2 teaspoon ground cinnamon
  1. Line a cookie sheet with a piece of parchment, or grease a baking sheet with cooking spray. Preheat oven to 350 degrees. 
  2. Whisk egg white until frothy.  Place pecans in another bowl, and pour in just enough egg white to coat them.  You will most likely not use the entire egg white.  Add salt, sugar and cinnamon.  Toss well to coat.
  3. Spread pecans on baking pan.  Bake for 15-20 minutes until they begin to dry and color.  Cool completely on a wire rack.  
Note:  Top the puddings with pecans just before serving.  The pecans can also be served alongside the puddings in a pretty dish.


56 comments:

Averie @ Averie Cooks said...

Bourbon mixed with pudding and those candied nuts, oh my, this sounds toooooo amazing!

Heather said...

Let's hear it for the comfort food! This sounds divine! Your presentation is so perfect, too. Of course!

Rosa's Yummy Yums said...

Those must be heavenly! Anything containing bourbon and pecans gets my vote. ;-P

Cheers,

Rosa

Kelly said...

Ooh yum Heather that sounds fantastic!

Jessie said...

Beautiful photos, thanks for sharing! I always practice "quality control" but sampling straight from the pan - it's the best part! :)

Stephanie said...

Totally digging the candied pecans!

Katrina @ Warm Vanilla Sugar said...

This looks fabulous. Love those pecans!!

Eat Live Love said...

I just found your blog and instantly followed it! Its so beautiful!

vanessalillian [Ness@theteensytinyinsignificantdetails] said...

I'm just starting to get into boozy desserts, and I'm loving them. These look great!

Jennifer (Delicieux) said...

Bourbon and pudding, this has my fiances name all over it! I think he will love me forever if I make him this. Bookmarking!

Tracy {Pale Yellow} said...

I love a good butterscotch pudding, these little puddings look amazing! Great pecans on top.

Preppy Pink Crocodile said...

You had me at bourbon! These sounds amazing!

KK

Becca said...

You are so talented and wonderful. Eveything you make looks so delicious and beautiful. I'm actually kind of intimidated by you :P Haha, but it's all good. :) I'm sure I mentioned it before, but again congrats on your book! So many food bloggers are coming out with books now, it's crazy!

Vanessa! said...

what temp did you bake the pecans? this recipe sounds amazing; i'm anxious to try it!

tifleur said...

it's wonderful!
and i like a lot your photo.

Thanks for the receipe

see you

Chung-Ah | Damn Delicious said...

Wow, this looks incredible! Would it be wrong to have this for breakfast? :)

SprinkleBakes said...

Thanks for catching that @Vanessa! Pecans are baked at 350.

Cooking Giulia said...

wonderful!

Laura said...

Yum! With your description I can really taste it and I want it too. I'm moving in with my in-laws in a week and bookmarking a ton of recipes to impress them with. This will be one of them.

Jessica @ How Sweet said...

You are brilliant. I want this for breakfast.

cookies and cups said...

I want to take a swim in that pudding! And that cake looks like it will be amazing, strawberries, ruffles...sigh.

Rachel @ Baked by Rachel said...

My husband LOVES butterscotch pudding so clearly this needs to be made. BTW your little shaker is so cute!

Cake Fixation said...

OMG... Yummy!

Georgia | The Comfort of Cooking said...

These look so great! What a fun Southern treat. Love them!

karen marie said...

I am in love!

Lora said...

How utterly fantastic. This is the perfect boozy dessert.

Jennifer said...

This looks amazing! I bought your book already, and I was so excited when it arrived. It's beautiful, creative, and I'm definitely making a ton of stuff out of it!

thelittleloaf said...

This is SUCH an amazing idea. My boyfriend LOVES butterscotch pudding (he's from Doncaster, where butterscotch originated) and he loves bourbon too so this will literally earn me a million brownie points :-)

Suzanne Perazzini said...

This recipe has ingredients that are in most kitchens, which makes it a great dessert to whip up when you have unexpected guests or a craving for something sweet.

Tesei said...

Wow, congratulations on such a cool post about your book and maccaron recipe, it must be so satisfying to read that about your work, well done!

Catalina @ Cake with Love said...

These sound delicious!! Love the pecans and the whipped cream!

MigraineMe said...

These look amazing! And, your pictures are so fabulous!!

Sue said...

They look even more like comfort food in the cute little jars, so creamy and yummy! I'd love to examine your recipe journal:) Have a great day, my friend:)

Ali @ Gimme Some Oven said...

I hear you on the effect of cloudy days. But these look like a delicious result! :) Beautiful!

Michelle Stiles said...

Just received your book yesterday and I didn't put it down until I flipped through the entire book. GREAT JOB! It is a keeper!

Jamie @ greenbeans & grapefruit said...

I already know that I'd love these!

Laura Dembowski said...

This looks so amazing. Love pudding, but haven't had it since I was a kid. This grown up version sounds like it would hit the spot. Eating the warm leftovers from the pan sounds like it alone would make it worth it to make this pudding!

Kirsten said...

Thank you for your kind words about my macarons! You absolutely made my day x

Lissa (Bellenza) said...

These look absolutely delicious!

Thyme (Sarah) said...

Every time we make a whipped cream, I can't help throwing in a teaspoon of bourbon. The taste is so much richer and deeper! My favorite cocktail is the simple bourbon/coke combo. Good luck with your book release!

Heather Ozee said...

Looks amazing sweet cousin, I'd have to say "Hit me Again Bartender" YUM! ;)

Kimber said...

I love you...and this dessert.

kerin@girlmeetssugar said...

I absolutely adore your blog! Can't wait to get my hands on your cookbook.. hope they ship to australia :)

dien dan rao vat said...

This looks amazing! I bought your book already, and I was so excited when it arrived. It's beautiful, creative, and I'm definitely making a ton of stuff out of it!

Rituparna said...

I am still waiting to get my hands on a copy of your book. That pudding looks delicious !

Val said...

Gorgeous! These are perfect for a whole bourbon-themed menu I'm doing for Memorial Day. Going to make this bourbon barbecue chicken and bourbon bacon baked beans:

http://www.tipsonlifeandlove.com/recipes-2/rachael-ray-book-of-burger-recipe-bourbon-bbq-pulled-chicken-sandwiches-and-green-apple-slaw

nina said...

wow....so beautiful. looks absolutely delicious:)

Alicia@ eco friendly homemaking said...

Oh my goodness these look so delicious! I am new to your blog and am so glad that I found it!!

Anonymous said...

The printable version does not have the 1/2 cup brown sugar!

SprinkleBakes said...

Aack! I added. Thank you!

Nealey @ Dixie Caviar said...

First it was the Seven Sins Cake and now this? I'm dying inside...

Unknown said...

I noticed a typo with your Servings information- I think you mean four 8-oz. servings! ;) Can't wait to try this!

Jess said...

NOT ONLY DO THEY LOOK AMAZING..... THEY ARE AMAZING!!!! I tried these last night and followed instructions to a T. And they were GREAT!!! Thanks so much Heather, I just love the booze desserts ;) keep em' coming!!!

Lili said...

Oh yes! It sure does look like comfort food for sure! xo ~Lili

Anonymous said...

Hi, I love your blog, that is the cutest cinnamon shaker/sprinkler I have ever seen, where did you get it?

nicole said...

Any idea if I could can this open-kettle since it's already in the jars? I'm thinking about holiday gifts. ;)

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