Burnt Caramel Pudding with Bourbon Whipped Cream
A luscious, decadent pudding recipe that is to die for. The bourbon whipped cream is a perfect complement to the caramel flavors.
- 1/2 cup sugar
- 1/2 vanilla bean
- 2 cups heavy cream
- 3 large egg yolks at room temperature
- Fine sea salt
- 2 tablespoons bourbon
- 1/4 cup powdered sugar
- 1 cup whipping cream
- Preheat oven to 300°F.
- Add the heavy cream to a small saucepan. Split the vanilla bean with a small knife. Scrape the seeds into the saucepan and add the pod too. Set heat to low. Slowly warm the cream.
- Pour all but 2 tablespoons sugar and the 1 1/2 tablespoons of water into a heavy-bottomed saucepan. Set over medium heat, swirl until the sugar dissolves. Turn heat to high and let the sugar mixture boil but don’t stir, until it turns dark amber, about 4 minutes. Watch closely this process happens fast. Reduce heat to medium.
- Take the vanilla pod out of the cream mixture and slowly stir the cream mixture into the caramel. Let it come to a boil, remove from the heat. Let cool about 10 minutes.
- In a medium bowl, whisk the egg yolks with the left over sugar and a pinch of sea salt. Whisk in a small amount of the liquid mixture into the egg yolks, then gradually whisk in the rest until it’s all added and incorporated.
- Strain the mixture and pour it into four 6-ounce ramekins. Place ramekins in a shallow baking pan filled halfway up the ramekins with cold water. Cook for between 1 hour to 1 hour and 15 minutes, until just set.
- Chill pudding for 3 hours or more.
- While the pudding is chilling, whip the whipping cream using an electric mixture. When it’s close to being whipped, add the bourbon and powdered sugar. Continue whipping until fully whipped.