forty creek pudding

Name: Forty Creek Pudding
Prep time: 4 h 35 min
Cook time: 30 min
Yield: 6
Cuisine: Canadian
Ingredients: ## PUDDING; 1 1/4 cup(s) whipping cream; 1/2 cup(s) forty creek cream whisky; 3/4 cup(s) brown sugar; 6 large egg yolks; 1/4 teaspoon(s) nutmeg; 1/4 cup(s) forty creek cream whisky; 1/2 cup(s) whipping cream; ## CRUNCHY TOPPING; 1 cup(s) old fashioned oats; 3/4 cup(s) all purpose flour; 1/2 cup(s) brown sugar; 2 teaspoon(s) instant coffee crystals; 1/4 teaspoon(s) allspice; 1/4 teaspoon(s) salt; 1/2 cup(s) chilled butter in 1/2" pieces; 3/4 cup(s) coarsely chopped walnuts

37 Pinches 1 Photo

Valerie Lana

Waldheim, SK

Updated on Apr 2, 2014

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

Rate

prep time 4 Hr 35 Min

cook time 30 Min

method Bake

yield 6 serving(s)

Ingredients

PUDDING
1 1/4 cups whipping cream
1/2 cup forty creek cream whisky
3/4 cup brown sugar
6 large egg yolks
1/4 teaspoon nutmeg
1/4 cup forty creek cream whisky
1/2 cup whipping cream
CRUNCHY TOPPING
1 cup old fashioned oats
3/4 cup all purpose flour
1/2 cup brown sugar
2 teaspoons instant coffee crystals
1/4 teaspoon allspice
1/4 teaspoon salt
1/2 cup chilled butter in 1/2" pieces
3/4 cup coarsely chopped walnuts

How To Make forty creek pudding

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.

Step 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.
Step 3

For the Topping: Preheat oven 350F. Combine first 6 ingredients. Rub in butter with fingertips until clumps form. Mix in walnuts.
Step 4

Bake on parchment-lined sheet about 30 minutes or until golden brown, stirring gently once or twice.
Step 5

Cool completely. Sprinkle topping over pudding just before serving.
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