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’sBaking 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.