This vanilla bean pudding is thick, opulent, and creamy. Kentucky Bourbon accentuates the vanilla. Exotic!
- 1 2/3 cups whole milk, divided
- 1 cup light cream
- 1 vanilla bean
- 2/3 cup sugar
- 1/4 teaspoon salt
- 2 1/2 tablespoons cornstarch
- 2 free range eggs
- 2 tablespoons Kentucky Bourbon
- 1 teaspoon real vanilla extract
- Begin with 1 cup of the milk and the cream in a saucepan. Slice the length of the vanilla bean with a paring knife to split it open lengthwise and with the tip of the knife, scrape the inner seeds into the pan of milk and cream. Add the bean too. Heat just until it comes to a simmer over medium heat.
- While that is heating, whisk together the sugar, cornstarch, and salt in a bowl.
- Whisk in the remaining 2/3 cup whole milk, and then the eggs. Once the milk has just come to a simmer, very gradually pour this into the cornstarch mixture in the bowl, whisking the whole time.
- Return the mixture back into the saucepan and continue whisking.
- As the mixture begins to simmer, cook it for one minute longer whisking constantly. Stir in the vanilla extract and bourbon and divide the pudding among 5 or 6 dishes.
This is amazing as a warm pudding, which elevates the flavors. It is also delicious when chilled for a more firm set. However, you prefer it, the warmth of the bourbon and sumptuous vanilla together is a nice touch of the wild, exotic Amazon