Bourbon makes everything better, right? We sure think so. We’re excited to share a series of three unique recipes in collaboration with Old Elk Bourbon, @OldElkBourbon. The first dessert we are highlighting is a Vanilla Custard with Bourbon-Caramel Sauce. This dessert infuses creamy vanilla custard with the flavorful addition of Old Elk’s straight or wheated whiskey.
The Old Elk Way
The Old Elk recipe includes three quality ingredients: malted barley, rye and corn. By investing in their bourbon and using four times more malted barley than traditional recipes, the bourbon generates sweet, light components. The malted barley, combined with a spicy essence of clove from the rye, and the traditional rich bourbon character from the corn, creates the overall robust taste profile.
Create Your Custard
For your next dinner party, wow your family and friends with this decadent bourbon infused dessert. We'll take you step-by-step through the tasty process of creating your own Vanilla Custard with Bourbon-Caramel Sauce.
For six servings worth, grab some milk and cream to kick-off your creation. Grab two cups of whole milk and two cups of heavy whipping cream in a large saucepan. Next, you'll need to snag a vanilla bean pod. Split the pod lengthwise to scrape all of the flavorful seeds into your milk and cream mixture. Don't forget to throw the vanilla pod in for a deeper flavor. Over medium-high heat, cook the milk mixture until it is heated throughout. With an occasional stir, this should take about 3 to 5 minutes. Remove the mixture from heat and discard of the vanilla pod. Now for the fun part. Whisk in 1/4 cup, or 2 ounces, of smooth Old Elk Bourbon.
Now that we've got our base taken care of, it's time to thicken it up. In a large bowl, whisk together a cup of granulated sugar and cornstarch. Then, whisk these dry ingredients into the hot milk mixture. Return the mixture to a medium heat until it thickens and begins to boil. Whisk this constantly for the 4 to 5 minutes it should take to thicken. The mixture again is ready to be taken off the heat.
We're getting so close. Whisk five large egg yolks into a medium bowl until smooth. Next, slowly drizzle about 1/4 of the milk mixture into the egg yolks. Gradually pour the yolk-milk mixture into the remaining milk mixture in a saucepan, whisking them constantly. Continue to whisk the mixture over medium-high heat until it thickens and just begins to bubble. This should take about 3 to 5 minutes. It's time to harden the custard creation! Pour the mixture evenly into six, 1-cup, glasses. Chill the glasses in the refrigerator for about 4 hours until the custard is firm.
Presentation is key. To serve, spoon 1 1/2 tablespoons of Bourbon-Caramel Sauce on top of each chilled custard. Another serving option is to dollop each custard with sweetened whipped cream. Pro-tip: reserve the remaining Bourbon-Caramel Sauce for later desserts or treats.
We know you'll love the Vanilla Custard with Bourbon-Caramel Sauce just as much as we do. Stay tuned for the next two Old Elk Bourbon infused desserts.
Active: 30 mins
Chill: 4 hours
Total: 4 hours 30 mins
- 2 cups whole milk
- 2 cups heavy whipping cream
- 1 vanilla bean pod
- 1/4 cup (2 oz.) bourbon
- 1 cup granulated sugar
- 3 tbsps cornstarch
- 5 large egg yolks
- Bourbon-Caramel Sauce
- Sweetened whipped cream
- Prepare the Vanilla Custards: Place milk and cream in a large saucepan. Split vanilla bean pod lengthwise. Scrape seeds out of pod, and add seeds and pod to milk mixture. Cook milk mixture over medium-high, stirring occasionally, until heated through, 3 to 5 minutes. Remove from heat. Remove and discard vanilla pod. Add bourbon to milk mixture; whisk to combine.
- Whisk together sugar and cornstarch in a large bowl, and whisk into hot milk mixture. Cook over medium, whisking constantly, until mixture thickens and just comes to a boil, 4 to 5 minutes. Remove from heat.
- Whisk egg yolks in a medium bowl until smooth. Slowly drizzle one-fourth of the milk mixture into egg yolks, whisking constantly. Gradually pour yolk-milk mixture into remaining milk mixture in saucepan, whisking constantly. Cook over medium-high, whisking constantly, until mixture thickens and just begins to bubble, 3 to 5 minutes. Pour mixture evenly into 6 (1-cup) glasses. Chill in the refrigerator until firm, about 4 hours.
- To serve, spoon 1 ½ tablespoons Bourbon-Caramel Sauce on top of each chilled custard. Dollop each custard with sweetened whipped cream.
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