Bourbon Vanilla Pudding Recipe

Prepare ingredients

Measure out milk, cream, sugar, cornstarch, egg yolks and butter. Split the vanilla bean and scrape seeds with a knife; reserve pod for infusing.

In a medium saucepan, combine whole milk, heavy cream, half of the granulated sugar (½ cup), vanilla bean seeds and the scraped pod. Warm over medium heat until steam begins to rise and small bubbles form at the edge — do not boil. Remove from heat and let steep for 10 minutes to infuse vanilla.

While the milk steeps, whisk together the remaining ½ cup granulated sugar and cornstarch in a medium bowl. Whisk in the egg yolks until smooth and pale.

After steeping, remove and discard the vanilla pod. Slowly temper the warm milk into the egg yolk mixture: add a ladle (about 3 tbsp) of warm milk while whisking vigorously, repeat with 2–3 more additions until about half the milk has been incorporated and the egg mixture is warmed.

Return the tempered mixture to the saucepan and cook over medium-low heat, whisking constantly. Bring to a gentle simmer; as it thickens, whisk continually to avoid lumps. Cook 1–2 minutes after thickening until the pudding holds a ribbon on the whisk. Total cooking time after return should be about 5–7 minutes.

Remove from heat and whisk in the 2 tablespoons unsalted butter, 1 teaspoon fine sea salt, and the 2 tablespoons Four Roses bourbon. Taste and adjust salt or bourbon (do not exceed recommended amount if serving to minors).

Pour the pudding through a fine-mesh sieve into a clean bowl to ensure smoothness. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Chill in refrigerator at least 2 hours, preferably 3–4 hours, until set.

In a small heavy saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 1 cup packed dark brown sugar and stir until sugar dissolves and mixture begins to bubble.

Carefully add 1/4 cup heavy cream (mixture will steam and bubble). Stir and bring to a low simmer, cook 2–3 minutes until slightly thickened and glossy.

Remove from heat and whisk in 1/4 teaspoon sea salt and 1/2 teaspoon vanilla extract. Let cool to warm (not hot) before using. The sauce will thicken as it cools; if it becomes too thick, whisk in a teaspoon or two of warm cream to loosen.

Place gingersnap cookies in a food processor and pulse to coarse crumbs (about 1 cup). Alternatively, put cookies in a zip-top bag and crush with a rolling pin.

Toss crumbs with 2 tablespoons melted butter and 1 tablespoon demerara sugar (if using) until evenly moistened. Spread on a small sheet pan and toast in a 325°F (160°C) oven 6–8 minutes until fragrant and slightly crisp. Cool completely.

Make the whipped cream: beat 1 cup cold heavy cream with 2 teaspoons powdered sugar and 1/4 teaspoon vanilla extract until soft-medium peaks form. If desired, fold in 1 tablespoon bourbon for boozy whipped cream (optional).

Spoon or pipe chilled bourbon vanilla pudding into serving bowls or glasses, filling them about 3/4 full.

Drizzle 1–2 teaspoons of the butterscotch-caramel sauce into each pudding layer and gently swirl with a skewer or spoon to create ribbons of sauce.

Sprinkle a generous tablespoon of toasted ginger cookie crumble over each pudding, pressing lightly so some sinks into the pudding and some remains on top for crunch.

Top each serving with a dollop (about 2–3 tablespoons) of whipped cream. Finish with a light pinch of flaky sea salt and, if desired, a tiny drizzle (about 1 teaspoon) of additional Bourbon.

Serve chilled. Puddings keep covered in refrigerator up to 3 days; wait to add whipped cream and crunchy crumble until just before serving to preserve texture.