Maple Pudding with Bourbon Whipped Cream

A smooth, rich maple pudding cooked slowly with cream and real vanilla, finished with a soft bourbon whipped cream. The pudding is lightly sweet with deep maple flavor and a silky custard texture.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Special Equipment: Hand mixer

Ingredients

• 2 cups milk

• 1 1/3 cups maple syrup

• 1 cup heavy cream

• 1/2 teaspoon salt

• 1 vanilla bean, split and seeded

• 1 tablespoon sugar

• 3/4 teaspoon cornstarch

• 2 egg yolks

• 2 tablespoons butter

  Bourbon Whipped Cream:

• 1 1/2 cups heavy whipping cream

• 3 tablespoons sugar

• 2 tablespoons bourbon

Directions

1. In a medium pot over medium low heat combine the milk, maple syrup, heavy cream, salt, vanilla bean, and vanilla seeds. Stir well and heat until the mixture just begins to bubble.

2. In a small bowl mix the sugar and cornstarch together. Slowly sprinkle the mixture into the warm cream while whisking constantly.

3. In a separate bowl whisk the egg yolks. Slowly pour about 1/2 cup of the hot milk mixture into the eggs to temper them. Pour the egg mixture back into the pot and cook over low heat while stirring constantly until thickened to the consistency of thick pancake batter, about 6 to 7 minutes. Turn off the heat and whisk in the butter. Remove the vanilla pod.

4. Transfer the pudding to a clean bowl and place plastic wrap directly on the surface of the pudding to prevent a skin from forming. Let cool to room temperature, then refrigerate until ready to serve.

5. In a chilled bowl combine the heavy whipping cream and sugar. Whip until soft peaks form, then add the bourbon and continue whipping until the cream is thick but not over whipped.

6. Spoon pudding into serving cups and top with the bourbon whipped cream before serving.