Bourbon Custard
- 4 cups (1 quart) heavy cream
- 1 cup sugar
- 12 jumbo egg yolks, lightly beaten
- ½ cup fine bourbon
Instructions:
This dish will surely become your new favorite dessert.
- Preheat the oven to 325° F. Butter a 2-quart casserole and set aside.
- Bring the cream and sugar to a simmer in a large, heavy saucepan over moderate heat, stirring until the sugar dissolves.
- Whisk 1 cup of the hot cream mixture into the beaten egg yolks, then stir back into the saucepan and cook and stir for about a minute or just until the mixture begins to thicken. Do not boil or the custard may curdle. Strain the custard into a large heatproof bowl and mix in the bourbon.
- Pour the custard into the casserole and set in a large shallow baking pan. Slide onto the middle oven shelf, then pour enough hot water into the pan to come halfway up the sides of the casserole.
- Bake the custard for 1 to 1¼ hours until lightly browned; the custard may not be completely set.
- Transfer the custard to a wire rack and cool to room temperature, then cover and refrigerate for several hours or until softly set.