Rating: 3.5 stars
7 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 2

Blackberry chefs top this pudding with sabayon featuring vanilla-infused whiskey. At the Farm, the chefs flavor a 1.5-liter bottle of Jack Daniel's whiskey for three weeks. Our adaptation cuts the infusion time back to four days; you can let the mixture stand for even less time, though the vanilla flavor will be milder.

Adam Cooke
Recipe by Cooking Light October 2009

Gallery

Credit: Anna Williams

Recipe Summary

Yield:
12 servings (serving size: 1 steamed pudding and 4 teaspoons vanilla jack sabayon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Cut squash in half lengthwise; discard seeds and membrane. Place squash, cut sides down, on a baking sheet coated with cooking spray; bake at 400° for 55 minutes or until tender. Cool slightly. Scoop out squash pulp from skins; discard skins. Mash pulp.

  • Preheat oven to 325°.

  • Place sugar and butter in a large bowl; beat with a mixer at medium speed until blended. Add eggs, 1 at a time; beat after each addition. Add squash and juice; beat until combined.

  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining ingredients in a medium bowl; stir with a whisk. Add flour mixture to squash mixture; beat until just combined. Spoon about 1/3 cup batter into each of 12 (6-ounce) ramekins coated with cooking spray. Place 6 ramekins in each of 2 (13 x 9-inch) baking dishes. Add hot water to pans to a depth of 1 inch. Cover pans loosely with heavy-duty foil coated with cooking spray.

  • Bake at 325° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Serve with Vanilla Jack Sabayon.

Source

Blackberry Farm, Walland, Tennessee

Nutrition Facts

208 calories; fat 5.5g; saturated fat 2.9g; mono fat 1.8g; poly fat 0.5g; protein 5g; carbohydrates 34g; fiber 1.2g; cholesterol 85mg; iron 1.7mg; sodium 318mg; calcium 80mg.
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