Kentucky Bourbon Vanilla Bean Pudding
The View From the Great Island
Warm and comforting Vanilla Bean Pudding spiked with Kentucky bourbon!
Makes 5 or 6 small servings
- 2⅔ cups whole milk (divided)
- ½ cup sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- seeds from 1 vanilla bean
- 1 large egg
- 2 tbsp Kentucky Bourbon
- 1 tsp real vanilla extract
- Bring 2 cups of the milk to a boil in a medium saucepan. While it is heating, combine sugar, cornstarch, salt and vanilla bean seeds in the bottom of a medium heatproof bowl. (To remove the seeds from the vanilla bean, split it lengthwise with the point of a knife, and scrape out the seeds with the side of the knife.)
- Gradually whisk in the remaining 2/3 cup whole milk, a little at a time so lumps do not form, then whisk in the egg. Once the milk is boiling, very gradually add it to the cornstarch mixture in the bowl, whisking the whole time.
- Return the mixture back to the saucepan, stirring constantly with a rubber spatula or wooden spoon. Once it comes to a simmer, cook it for one minute longer (which will cook the cornstarch and egg fully). 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.