• 8servings
  • 418calories

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Nutrition Info . . .

VitaminsH, D
MineralsNatrium, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup sugar

  2. 1/4 cup water

  3. 1 1/2 cups heavy cream

  4. 2 1/2 cups milk

  5. 1/4 cup cornstarch

  6. 1/4 teaspoon salt

  7. 2 large eggs

  8. 1 tablespoon whiskey

  9. 1/2 teaspoon pure vanilla extract

  10. 2 tablespoons unsalted butter

  11. 4 pecan shortbread cookies,crumbled

  12. 1 cup whipped cream

Instructions Jump to Ingredients ↑

  1. Combine sugar and water in a heavy, medium-size saucepan. Bring to a boil, without disturbing, over medium-high heat; continue cooking, without stirring, for 5 minutes, until mixture turns golden. Swirl pan and cook for about 1 more minute, until caramel is a deep amber color. Carefully and slowly pour in cream. Whisk caramel over low heat until smooth.

  2. Whisk 1/2 cup milk, cornstarch and salt in a small bowl. In another bowl, beat eggs, whiskey and vanilla with a fork.

  3. Add remaining 2 cups milk to caramel mixture and bring to a boil. Whisk milkcornstarch mixture again, then whisk into hot mixture. Bring to a simmer; cook, whisking for 2 minutes. Remove from heat.

  4. Whisk 1 cup hot mixture into eggs, then whisk eggs into pan. Whisk while mixture cools, for 2 minutes. Stir butter in; strain through a fine sieve. Let cool, whisking occasionally. Cover and chill for 2 hours.

  5. Spoon chilled pudding into glass bowls; top with cookie crumbs and whipped cream.


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