Bourbon Custard Recipes

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CUSTARD BREAD PUDDING WITH BOURBON SAUCE



Custard Bread Pudding with Bourbon Sauce image

This is one of my most requested sweet recipes. When this bread pudding bakes. The top of the bread pudding gets a little crispy, the middle is moist and the bottom layer is simply just custardy. It seems as though most, soak their bread, I choose not to soak, because I enjoy the different layers I get when I don't. The...

Provided by Susan Wong

Categories     Other Desserts

Time 1h20m

Number Of Ingredients 15

CUSTARD BREAD PUDDING
8 c stale french bread & sweet bread (banana or zucchini)
4 c half and half
8 large eggs
1/2 c sugar
1 tsp cinnamon
1 1/2 tsp vanilla extract
1 pinch kosher salt
BOURBON SAUCE
1/2 lb butter
2 Tbsp water
1 c sugar
1 pinch kosher salt
2 large eggs
1/4 c bourbon

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

EGGNOG CUSTARDS



Eggnog Custards image

Categories     Bourbon     Milk/Cream     Egg     Dessert     Bake     Christmas     Vegetarian     Winter     Chill     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

2 1/2 cups half and half
1 vanilla bean, split lengthwise
8 large egg yolks
1/3 cup sugar
3 tablespoons bourbon
1/8 teaspoon ground nutmeg
Pinch of salt
Additional ground nutmeg
6 whole strawberries

Steps:

  • Preheat oven to 325°F. Place half and half in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; steep 15 minutes. Discard vanilla bean.
  • Whisk yolks, sugar, bourbon, 1/8 teaspoon nutmeg and salt in large bowl to blend. Gradually whisk in hot half and half mixture. Strain custard into 4-cup glass measuring cup.
  • Place six 3/4-cup custard cups or soufflé dishes in roasting pan. Divide custard equally among cups. Cover each cup with foil. Pour enough hot water into pan to come halfway up sides of custard cups. Bake until custard is just set around edges but still soft in center, about 45 minutes. Remove cups from water. Remove foil and cool. Cover custards and chill until cold, at least 2 hours. (Can be prepared 3 days ahead. Keep refrigerated.)
  • Sprinkle additional nutmeg over custards. Garnish with strawberries.

BOURBON BROWN SUGAR MUSTARD



Bourbon Brown Sugar Mustard image

From Kaela Porter, whose blog is called Local Kitchen. She writes about canning, preserving and eating locally from the Hudson Valley. This recipe was originally posted on the Food in Jars site, where she was a guest poster.

Provided by zeldaz51

Categories     Low Cholesterol

Time 6h3m

Yield 3 cups

Number Of Ingredients 7

1 cup Bourbon
1/2 cup filtered water
1 cup brown mustard seeds
1/2 cup cider vinegar
6 tablespoons mustard powder (ground yellow mustard seed)
1/2 cup lightly packed brown sugar
1 teaspoon salt

Steps:

  • Combine bourbon, water and mustard seed in a small bowl. Mix to wet all seeds, and then allow to steep until nearly all of the liquid is absorbed, about 4 hours, or overnight. Alternatively, heat bourbon, water and seeds until mixture just comes to a boil; remove from heat and steep for about 2 hours.
  • Prepare canner, jars & lids.
  • Transfer soaked seeds to the bowl of a food processor; process until smooth, or leave grainy, as you prefer (my mini Cuisinart will not get the mustard entirely smooth). Add vinegar, mustard powder, sugar, and salt and process briefly to mix. Transfer to a medium saucepan.
  • Over medium heat, stirring constantly, bring mustard to a boil; continue to boil mustard until it reduces to your desired thickness, remembering that it will thicken further upon cooling (I cooked mine for about 3 minutes).
  • Taste and adjust seasonings (add additional water if you need to tinker with the flavor and the mustard is getting too thick).
  • Fill hot jars to a generous 1/4-inch headspace (more like 1/2-inch), tamping down the mustard into the jar. Thoroughly bubble by passing the handle of a wooden spoon along the edges and middle of the jar. Wipe rims, affix lids and process in a boiling water bath for 10 minutes. Allow to rest for 5 minutes in the hot water prior to removing from the canner.

Nutrition Facts : Calories 601.1, Fat 16.7, SaturatedFat 0.9, Sodium 795.4, Carbohydrate 49.3, Fiber 5.6, Sugar 38.9, Protein 12.1

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