Kentucky Bourbon Vanilla Bean Pudding
User Reviews
3.8
Kentucky Bourbon Vanilla Bean Pudding
Description
The Kentucky Bourbon Vanilla Bean Pudding recipe starts with heating a combination of whole milk and half-and-half infused with fresh vanilla bean seeds and pod to extract aromatic vanilla flavor. The sugar, cornstarch, and salt are whisked together separately, then tempered with a portion of the hot milk mixture before combining all ingredients back in the saucepan. Eggs are included to enrich the texture and help set the pudding as it cooks.
Constant stirring as the pudding simmers ensures a thick, smooth consistency without lumps. After cooking, vanilla extract and Kentucky bourbon are stirred in to impart deep vanilla notes paired with subtle warmth from the bourbon. The pudding can be served warm for a comforting dessert or chilled to set firmer.
This pudding makes a refined dessert suitable for a variety of occasions. Its balance of creamy texture and gentle boozy aroma distinguishes it from standard vanilla puddings.
Ingredients
- 1 2/3 cups milk divided, whole
- 1 cup half and half or light cream
- 1 vanilla bean
- 2/3 cup sugar
- 2 Tbsp cornstarch
- 1/4 tsp salt
- 2 egg large
- 2 Tbsp bourbon Kentucky
- 1 tsp vanilla extract real
Instructions
- Put 1 cup of the milk and the half and half in a saucepan. Run the tip of a sharp knife along the length of the vanilla bean, split it open and use the side of the knife to scrape the seeds into the pan. Add the bean along 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 medium heatproof bowl. and set aside.
- Whisk in the remaining 2/3 cup milk into the saucepan, and then the eggs. Once the milk has just come to a simmer, very gradually drizzle it into the cornstarch mixture in the bowl, whisking the whole time.
- Return the mixture back into the saucepan, stirring constantly with a rubber spatula or whisk.
- Once it comes to a simmer, cook it for one minute longer, stirring constantly. Stir in the vanilla extract and bourbon and divide the pudding among 5 or 6 dishes.
- I like to eat this pudding warm, but you can chill it in the fridge to set it up. Whether you eat it warm or cold, you'll get the nice follow up warmth of the bourbon in every bite.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 77mg | 26% |
| Sodium | 169mg | 7% |
| Potassium | 176mg | 4% |
| Fiber | 0.02g | 0% |
| Sugar | 27g | 54% |
| Vitamin A | 332IU | 7% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 135mg | 14% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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