D: Pudding! With Scotch in it!

Ingredients:##

• 2 TBsp unsalted butter
• 6oz dark brown sugar
• 2C whole milk
• 1C heavy cream
• 1/2 tsp kosher salt
• 2oz granulated sugar
• 4 large egg yolks
• 1oz corn starch
• 1oz Scotch whiskey
• 1 TBsp vanilla extract
• 1 tsp smoked salt

Directions:##

• Melt the butter in a 2qt sauce pan over medium-high heat.
• Add the brown sugar and cook, stirring occassionally until the sugar has dissolved and the butter smells nutty, 1-2 minutes.

• Pour in the milk, cream, and kosher salt, and bring to a simmer.
• Remove from heat and cool slightly.
• Meanwhile, whisk the granulate sugar and egg yolks together in a large bowl, until smooth and thick.
• Add the cornstarch and whisk smooth.

• Temper the warm dairy into the egg mixture by slowly ladling ~ 1/2C at a time, while whisking.
• Repeat until around 1/3 has been whisked in, then add the rest.
• Strain the pudding base into the saucepan and reteurn to medium heat.
• Continue cooking, stirring occassionally, until the mixture is bubbling and thickens.
• Remove from heat and stir in Scotch and vanilla.
• Separate into ramekins or bowls, cover with saran wrap, and chill for at least 4 hours.

Verdict##

D: So grainy… so grainy… I’m apparently absolute garbage at making pudding. The sugar just straight up wouldn’t dissolve smoothly, not sure what the deal is. This will need a second attempt. The flavour is very good, but I’m garbage at making pudding. We’ll see how next time goes.