ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pots o' Gold (Whiskey Pudding)

Yield 8 Servings
Pots o' gold What's at the end of your rainbow? Try creamy whiskey pudding and buttery shortbread cookies to top off St. Patrick's Day Any holiday is a great excuse to make cookies and special desserts at home. Go ahead and eat as much corned beef and cabbage as you'd like, but save room for something sweet.

Ingredients

  • 1 cup sugar
  • 1/4 cup water
  • 1 1/2 cups heavy cream
  • 2 1/2 cups milk
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 tablespoon whiskey
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter
  • 4 pecan shortbread cookies,crumbled
  • 1 cup whipped cream

Nutrition Information

  • calories 418
  • fat 27 g
  • satfat 16 g
  • protein 6 g
  • carbohydrate 39 g
  • fiber 0 g
  • cholesterol 142 mg
  • sodium 172 mg

How to Make It

  1. Combine sugar and water in a heavy, medium-size saucepan. Bring to a boil, without disturbing, over medium-high heat; continue cooking, without stirring, for 5 minutes, until mixture turns golden. Swirl pan and cook for about 1 more minute, until caramel is a deep amber color. Carefully and slowly pour in cream. Whisk caramel over low heat until smooth.

  2. Whisk 1/2 cup milk, cornstarch and salt in a small bowl. In another bowl, beat eggs, whiskey and vanilla with a fork.

  3. Add remaining 2 cups milk to caramel mixture and bring to a boil. Whisk milkcornstarch mixture again, then whisk into hot mixture. Bring to a simmer; cook, whisking for 2 minutes. Remove from heat.

  4. Whisk 1 cup hot mixture into eggs, then whisk eggs into pan. Whisk while mixture cools, for 2 minutes. Stir butter in; strain through a fine sieve. Let cool, whisking occasionally. Cover and chill for 2 hours.

  5. Spoon chilled pudding into glass bowls; top with cookie crumbs and whipped cream.