Whiskey And Bacon in the morning
innertubby:

Kentucky Bourbon Pudding with Candied Pecans 
Kentucky Bourbon Puddings with Candied PecansYield: eight 4 oz. servings                                                                                     [click for printable version]1/2 cup packed dark brown sugar3 tablespoons water1 3/4 cups whole milk, divided1/2 cup heavy cream1/4 cup cornstarch1/4 tsp. salt3 tablespoons sugar3 large egg yolks1 tablespoons unsalted butter, cut into pieces2 teaspoons vanilla extract3 tablespoons Kentucky Bourbon (such as Jim Beam)Whipped cream (about 1 1/2 cups prepared)Candied pecans (recipe follows)
Have eight 4oz. canning jars ready to hand - or six ramekins that hold 1/2-3/4 cup.
Put the brown sugar and water in a medium saucepan, put the pan over medium heat and bring to a boil, stirring to dissolve the sugar. Stirring and lowering the heat if necessary, boil for 2 minutes.  Add 1 1/2 cups of the whole milk and cream and bring to a boil. The mixture may curdle as it heats - this is normal. 
While milk is heating, whisk the cornstarch and salt together in a small bowl.  
Add sugar and egg yolks into the food processor (or blender) and blend for 1 minute. Scrape down the sides of the bowl, add the remaining 1/4 cup of milk and pulse just to mix, then add the cornstarch/salt mixture and pulse a few times to blend.
With the food processor running, very slowly pour in the hot milk mixture that has been heating on the stove.  Process for a few seconds, then pour everything back into the saucepan. Whisk without stopping over medium heat - making sure to get into the edges of the pan - until the pudding thickens and a couple of bubbles surface and pop. You don’t want the pudding to boil, but you do want it to thicken, so lower the heat if necessary.
Scrape pudding back into the food processor and pulse. Add the butter, vanilla and bourbon and pulse again until blended.
Pour the pudding into ramekins. Refrigerate for 4 hours.  Top with whipped cream and candied pecans.
Candied Pecans:1 cup raw pecans1 egg whitePinch of salt1/4 cup  granulated sugar1/2 teaspoon ground cinnamon
Line a cookie sheet with a piece of parchment, or grease a baking sheet with cooking spray. Preheat oven to 350 degrees. 
Whisk egg white until frothy.  Place pecans in another bowl, and pour in just enough egg white to coat them.  You will most likely not use the entire egg white.  Add salt, sugar and cinnamon.  Toss well to coat.
Spread pecans on baking pan.  Bake for 15-20 minutes until they begin to dry and color.  Cool completely on a wire rack.  
Note:  Top the puddings with pecans just before serving.  The pecans can also be served alongside the puddings in a pretty dish.

innertubby:

Kentucky Bourbon Pudding with Candied Pecans 

Kentucky Bourbon Puddings with Candied Pecans
Yield: eight 4 oz. servings                                                                                     [click for printable version]
1/2 cup packed dark brown sugar
3 tablespoons water
1 3/4 cups whole milk, divided
1/2 cup heavy cream
1/4 cup cornstarch
1/4 tsp. salt
3 tablespoons sugar
3 large egg yolks
1 tablespoons unsalted butter, cut into pieces
2 teaspoons vanilla extract
3 tablespoons Kentucky Bourbon (such as Jim Beam)
Whipped cream (about 1 1/2 cups prepared)
Candied pecans (recipe follows)

  1. Have eight 4oz. canning jars ready to hand - or six ramekins that hold 1/2-3/4 cup.
  2. Put the brown sugar and water in a medium saucepan, put the pan over medium heat and bring to a boil, stirring to dissolve the sugar. Stirring and lowering the heat if necessary, boil for 2 minutes.  Add 1 1/2 cups of the whole milk and cream and bring to a boil. The mixture may curdle as it heats - this is normal. 
  3. While milk is heating, whisk the cornstarch and salt together in a small bowl.  
  4. Add sugar and egg yolks into the food processor (or blender) and blend for 1 minute. Scrape down the sides of the bowl, add the remaining 1/4 cup of milk and pulse just to mix, then add the cornstarch/salt mixture and pulse a few times to blend.
  5. With the food processor running, very slowly pour in the hot milk mixture that has been heating on the stove.  Process for a few seconds, then pour everything back into the saucepan. Whisk without stopping over medium heat - making sure to get into the edges of the pan - until the pudding thickens and a couple of bubbles surface and pop. You don’t want the pudding to boil, but you do want it to thicken, so lower the heat if necessary.
  6. Scrape pudding back into the food processor and pulse. Add the butter, vanilla and bourbon and pulse again until blended.
  7. Pour the pudding into ramekins. Refrigerate for 4 hours.  Top with whipped cream and candied pecans.

Candied Pecans:
1 cup raw pecans
1 egg white
Pinch of salt
1/4 cup  granulated sugar
1/2 teaspoon ground cinnamon

  1. Line a cookie sheet with a piece of parchment, or grease a baking sheet with cooking spray. Preheat oven to 350 degrees. 
  2. Whisk egg white until frothy.  Place pecans in another bowl, and pour in just enough egg white to coat them.  You will most likely not use the entire egg white.  Add salt, sugar and cinnamon.  Toss well to coat.
  3. Spread pecans on baking pan.  Bake for 15-20 minutes until they begin to dry and color.  Cool completely on a wire rack.  

Note:  Top the puddings with pecans just before serving.  The pecans can also be served alongside the puddings in a pretty dish.

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