Bourbon Custard Recipes

Steps:

• 1. Place a medium glass bowl in the refrigerator to chill. In a heavy nonreactive saucepan combine the egg yolks, sugar, flour, and salt. Beat until the mixture is pale yellow. Place over low heat and slowly stir in the warm milk. Cook, stirring constantly, until custard coats a wooden spoon quite thickly, about 5 minutes. Immediately pour the custard into the chilled mixing bowl; cover and place in the refrigerator until custard is cold, about 2 hours. When the custard is chilled, stir in the bourbon. Serve in dessert cups, topped with sweetened whipped cream. Sprinkle a little nutmeg or cinnamon over the whipped cream.

Steps:

• Make the crust:
• Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, about 10 minutes; let cool.
• Pulse pecans and 1 Tbsp. flour in a food processor until finely ground. Add granulated sugar, salt, cinnamon, and remaining 1 cup plus 7 Tbsp. flour and pulse to combine. With the machine running, add butter, vinegar, and 2 Tbsp. cold water in a slow, steady stream and mix just until incorporated.
• Transfer mixture to a large bowl and press with your hands until a dough forms. Form into a 6" disc, then transfer to pie plate and press into bottom and up sides with a flat-bottomed measuring cup. Crimp edge with a floured fork, if desired, and freeze while you prepare the filling.
• Make the filling and assemble the pie:
• Position rack in center of oven and preheat to 350°F. Cook maple syrup in a medium saucepan over medium-high heat until reduced to about 1/2 cup, 8-10 minutes.
• Whisk eggs, brown sugar, flour, and salt in a large bowl until smooth. Whisk in cream, bourbon, cinnamon, and reduced maple syrup until combined.
• Heat butter over medium in a small saucepan, swirling pan occasionally, until nutty, dark brown, and most of the foam has subsided, about 5 minutes. Immediately whisk into maple syrup mixture.
• Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is lightly golden, 10-15 minutes. Remove weights, then cover edge with a pie shield or foil to prevent overbrowning. Continue baking until center is golden brown, 5-10 minutes more.
• Pour filling into crust and bake pie until edge is set but center is still very jiggly, 40-45 minutes. Transfer to a wire rack and let cool at least 2 hours (the center will set as pie cools).
• Serve the pie:
• Combine cream and yogurt in a large bowl. Scrape in vanilla seeds and reserve pod for another use, or add vanilla extract. Using an electric mixer on medium-low speed, beat until soft peaks form. Mound whipped cream in center of pie.

Steps:

• 1. To Make the BREAD PUDDING; Cut bread into small cubes.Toss the bread cubes together and place them in a 9 X 13 casserole.
• 2. Preheat oven to 325 degrees.
• 3. Mix the cream, eggs, sugar, cinnamon and vanilla together well and pour over bread. Press the bread down with a fork to get all the bread coated in the custard.
• 4. Place the 9 X13 dish into a large roasting pan and fill roasting pan with boiling water to reach half way up the side of the 9 X 13 dish.
• 5. Bake for 55 minutes to an hour or until a knife comes out clean.
• 6. TO MAKE THE BOURBON SAUCE; Place the butter, water, sugar and salt in a bowl over a double boiler. Mix with a whisk or wooden spoon until sugar dissolves and the grittiness is gone.
• 7. Remove from heat and beat in one egg at a time with a whisk until mixed well. Add bourbon and mix to blend.
• 8. Return to the double boiler and cook for another 3 - 5 minutes to cook the eggs and some of the alcohol off.The sauce will thicken as it cools. Refrigerate leftover sauce.
• 9. To see my original post with more notes and thoughts visit my blog at http://susan-thinkingoutloud.blogspot.com/2010/06/custard-bread-pudding-with-bourbon.html#more