Sometimes I feel like it is my personal mission to add booze to just about everything I bake. And more often than not, that booze is bourbon. Perhaps it’s my Southern surroundings, or more likely, it’s the lovely notes of vanilla that I feel complement just about anything.
This recipe originally started as an attempt at a bourbon cream pie. But soon we realized that (1) the custard would just not set firmly enough to slice, and (2) it tasted almost exactly like eggnog, so we adjusted our original intentions and called it Eggnog Pudding.
Don’t be fooled, there’s nothing innocent about this pudding. The bourbon flavor is front and center, offset with cream and nutmeg undertones. Sure you could leave the bourbon out, but where’s the fun in that?