Get ready for the holiday season with Jose Andres' Bourbon Corn Pudding.
Bourbon Corn Pudding
Courtesy of José Andrés’ America Eats Tavern (www.americaeatstavern.com)
Ingredients:
5) Deglaze with bourbon and flambé, moving constantly until flame dissipates
6) After flame has subsided add in sour cream, sweetened condensed milk, milk, corn cream.
7) Whisk to incorporate all ingredients thoroughly
8) Beat egg in a large mixing bowl
9) Slowly add the hot corn mixture to the egg while whisking, in small increments as not to cook the egg
10) Fold in cornbread mix, nutmeg, and salt and mix thoroughly
11) Allow batter to rest for 10 minutes before portioning
12) Portion 8 oz of batter into individual casserole dishes
13) Bake at 335° for 14 minutes
14) Remove from oven and immediately brush lightly with honey butter
15) Allow to cool at room temperature for 30 minutes
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