Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
Hands-on Time
45 Mins
Total Time
10 Hours 50 Mins
Yield
Makes 10 to 12 servings

How to Make It

Step 1

Place cornstarch in a medium bowl. Gradually whisk in milk and eggs.

Step 2

Melt butter in a Dutch oven over medium heat, and stir in brown sugar. Cook, stirring constantly, about 10 minutes or until mixture bubbles and becomes shiny.

Step 3

Gradually whisk cream into butter mixture. (Mixture will bubble and clump but will get smooth as it cooks.) Cook, whisking constantly, 4 to 5 minutes or until smooth.

Step 4

Gradually whisk about one-fourth of hot butter mixture into egg mixture, 1/2 cup at a time. Gradually add egg mixture to remaining hot butter mixture, whisking constantly.

Step 5

Increase heat to medium-high. Add vanilla and salt, and cook, whisking constantly, about 5 minutes or until mixture thickens and just begins to bubble. Remove from heat, and stir in bourbon. Place plastic wrap directly onto warm filling (to prevent a film from forming). Cool completely (about 2 hours).

Step 6

Place 16 cookies in a single layer on bottom of a 9-inch square pan. Spread 1 1/2 cups pudding over cookies. Repeat layers 3 times, using remaining pudding on top layer. Cover and chill 8 to 24 hours. Just before serving, top with Sweetened Whipped Cream.

Step 7

Note: We tested with Nabisco Famous Chocolate Wafers.

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