Chilled Bourbon Custard
6 large egg yolks
1/4 C. sugar
1 t. all-purpose flour
pinch salt
2 C. milk
1 to 2 T. bourbon, good quality
sweetened whipped cream, for garnish
freshly grated nutmeg, for garnish
Place a medium-size ceramic or stainless-steel bowl in the refrigerator to chill.
In a heavy saucepan (not aluminum) combine the egg yolks, sugar, flour, and salt. Beat until the mixture is pale yellow.
Warm the milk in a small saucepan. Place the egg yolk mixture over low heat and slowly stir in the warm milk. Cook, stirring constantly with a whisk or wooden spoon, until the custard coats a wooden spoon rather heavily, 4 to 5 minutes.
Immediately pour the custard into the chilled mixing bowl (this stops the cooking), cover, and place in the refrigerator until it is cold, about 2 hours. Do not stir the custard while it is chilling. When the custard is thoroughly chilled, stir in the bourbon.
Serve in custard cups, topped with sweetened whipped cream. Sprinkle a little nutmeg over the whipped cream if you like.
Serves 4.
Source: Camille Glenn’s Old-Fashioned Christmas Cookbook
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