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.
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
How to Make It
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.
Whisk 1/2 cup milk, cornstarch and salt in a small bowl. In another bowl, beat eggs, whiskey and vanilla with a fork.
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.
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.
Spoon chilled pudding into glass bowls; top with cookie crumbs and whipped cream.