Forty Creek Pudding

Valerie Lana

By
@ValerieLana

I got this recipe from Vancouver's Well Seasoned: A Gourmet Food Store via Forty Creek Whisky.


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Rating:

Serves:

6

Prep:

4 Hr 35 Min

Cook:

30 Min

Method:

Bake

Ingredients

PUDDING

1 1/4 c
whipping cream
1/2 c
forty creek cream whisky
3/4 c
brown sugar
6 large
egg yolks
1/4 tsp
nutmeg
1/4 c
forty creek cream whisky
1/2 c
whipping cream

CRUNCHY TOPPING

1 c
old fashioned oats
3/4 c
all purpose flour
1/2 c
brown sugar
2 tsp
instant coffee crystals
1/4 tsp
allspice
1/4 tsp
salt
1/2 c
chilled butter in 1/2" pieces
3/4 c
coarsely chopped walnuts

Directions Step-By-Step

1
For the Pudding: Place over saucepan of simmering water (don't allow bottom of bowl to touch). With electric beater, beat to thicken until thermometer registers 160F, about 8 minutes. Remove from hot water and beat until cool, about 8 minutes.
2
Mix in another 1/4 cup Forty Creek Cream. In medium bowl, beat 1/2 cup whipping cream to medium peaks. Fold into custard. Cover and chill at least 4 hours or overnight.
3
For the Topping: Preheat oven 350F. Combine first 6 ingredients. Rub in butter with fingertips until clumps form. Mix in walnuts.
4
Bake on parchment-lined sheet about 30 minutes or until golden brown, stirring gently once or twice.
5
Cool completely. Sprinkle topping over pudding just before serving.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Dairy
Regional Style: Canadian
Other Tag: Quick & Easy