Bourbon Butterscotch Pudding With Bacon Crumbles Recipe

Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Brooke Conroy Bass of Chocolate & Marrow gives new meaning to decadent with a creamy bourbon butterscotch pudding topped with unctuous bacon crumbles.

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Photo: Brooke Conroy Bass

Bourbon Butterscotch Pudding
Serves 8

Today I figured I’d do a little spoiling of myself with an indulgent dessert — a silky, smooth bourbon-butterscotch pudding, topped with freshly whipped cream and crumbled graham crackers.

I could have stopped there. Some might say I should have stopped there. After all, anything with bourbon, butterscotch, whipped cream, and crumbled grahams seems like a reasonably decadent dessert. But today, I wanted perfection. And so, I opted to indulge just a smidgen (or two) more with the addition of crispy bacon bits. And after just one bite, I can promise you that they are the perfect addition. Like adding a sparkling silver moon to a fierce fuchsia sunset on a warm summer day.

½ stick (¼ cup) unsalted butter
1 vanilla bean, split lengthwise
¾ cup light brown sugar, plus 3 tablespoons
4 cups of heavy cream, divided into 2 parts of 2 ½ cups and 1 ½ cups
1 cup of whole milk
1 tablespoon of bourbon
½ teaspoon of kosher salt
6 large egg yolks
¼ cup of cornstarch
3 graham crackers, crushed (for serving; optional)
5 slices of bacon, cooked until crispy and then crumbled (for serving; optional)
2 teaspoons of vanilla

In a medium saucepan, melt butter over medium heat. Once butter is melted, separate seeds from the vanilla bean and add the seeds to the saucepan. Cook until you notice the butter start to change color to a golden brown, about 2-4 minutes. Add ¾ cup brown sugar and cook, stirring frequently, until sugar starts to dissolve, about 2-3 minutes. Add 2 ½ cups of cream, milk, bourbon, and salt. At this point, some of the undissolved sugar may stick to the saucepan. Just keep stirring while it cooks and they will eventually break off and dissolve. Once the ingredients begin to simmer (tiny, infrequent bubbles), after about 3 minutes, remove from the heat and set aside.

In a large bowl, whisk together the egg yolks, cornstarch, and 3 tablespoons sugar until smooth. Slowly add hot cream mixture, continuing to whisk as you add. Clean out the saucepan and then strain mixture through a mesh sieve back into the now clean saucepan. Cook over medium heat, stirring frequently, until you notice the mixture begin to bubble and thicken, about 5-6 minutes. At this point, you may see some clumps emerge. That is okay. Remove from heat and use an immersion blender or a handheld mixer to blend on low until smooth, about 2 minutes.

Place 6-ounce ramekins on a rimmed baking tray and carefully pour mixture evenly into the ramekins. Place uncovered in the refrigerator to chill and set, about 3 hours.

When ready to serve, top with fresh whipped cream, graham cracker crumbles, and/or bacon crumbles (optional).

Notes: For the fresh whipped cream, pour the remaining heavy whipping cream (1.5 cups) into a large bowl along with 2 teaspoons of vanilla. Mix on high until you notice soft peaks forming, about 3 minutes.

More decadent desserts:

Salted Caramel Plum Tarte Tatin Recipe

Angel Food Cake with Peaches and Cream from ‘Endless Summer Cookbook’

Chocolate Ricotta Cheesecake Recipe From ‘Eat in My Kitchen’

What’s your favorite dessert? Tell us below!