Butterscotch Bourbon Budino with Kahlua Butterscotch Sauce

This double your pleasure butterscotch and bourbon boudino is a spoonful of heaven. It has the perfect amount of salt and bourbon to keep the butterscotch from being cloying. The addition of butterscotch sauce on top is beautiful and just what custard needs to kick it over the top of fabulous. Everyone will love this Italian rendition of everyone's favorite custard.

2 cups milk

2 cups heavy cream

1 egg

3 egg yolks

¼ cup cornstarch

1 cup dark brown sugar, packed

½ cup water

1 tsp salt

6 tbsp butter

1 shot bourbon

In a 2 quart saucepan, combine brown sugar, water and salt and cook over medium heat until a lovely dark amber color is achieved (about 7 minutes). Take off heat for a moment and pour milk in slowly and be careful of steam and sputtering, then add cream. Cook a couple of minutes until hot again. Whisk eggs and yolks together with cornstarch in a glass measuring bowl (I use the same one I used to measure milk and cream in). Add a  ladle full of the hot butterscotch milk mixture into the eggs and whisk with each addition. This will temper the eggs, continue adding ladlefuls and whisking until eggs are warm and well tempered. Slowly pour into the saucepan and whisk to combine. Cook until the custard is very thick. Take off heat and stir in the butter and bourbon. Let cool till just warm then ladle into decorative stemmed glasses (different kinds and heights are fun) or ramekins. Make glaze while custard is cooling.

Kahlua Butterscotch Glaze

1 cup brown sugar

8 Tbsp butter

½ cup kahlua or coffee flavored liqueur

Microwave brown sugar in a 4 cup heat proof measurer for 1 minute, add butter and microwave 1 minute at a time, stirring after each minute until mixture comes together and is bubbly and puffy (about 3 minutes). Add kahlua and continue to stir and microwave a minute at a time until it comes together, is somewhat reduced and is saucy (about 3 more minutes). This amazing sauce reheats nicely should you have any left and is amazing over ice cream or other treats.

Let sauce cool a bit and spoon 3 Tbsp (approximately) over custard cups (already in glasses or ramekins). The sauce will add a beautiful dark saucy layer on top of the custard.