Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 tablespoons cornstarch

  3. 1/8 teaspoon salt

  4. 2/3 cup dark brown sugar

  5. 2 egg yolks

  6. 2 tablespoons vanilla extract

  7. 1 teaspoon bourbon or scotch or 2 teaspoons butterscotch schnapps

  8. (hiram walker butterbutternip)

  9. 2 cups half and half or 1 cup milk plus

  10. 1 cup heavy cream

  11. 3 tablespoons unsalted butter -- cut into pieces

Instructions Jump to Ingredients ↑

  1. Sift the cornstarch, salt and dark brown sugar onto a piece of waxed paper. Whisk together the egg yolks, vanilla and bourbon in a medium bowl. Pour sifted dry ingredients into a medium saucepan set over low heat. Whisk in half and half. Increase heat to medium and whisk for 2 minutes. Add butter and stir constantly with a wooden spoon, not a whisk, until mixture starts to bubble and thicken, about 3 additional minutes. Whisk hot mixture into the whisked egg mixture. Pour back into saucepan and heat over medium/low heat, stirring constantly for 1 minute. Pour into individual ramekins or into a bowl. Chill for at least 2 hours before serving.


Send feedback