forty creek pudding

Recipe by
Valerie Lana
Waldheim, SK

I got this recipe from Vancouver's Well Seasoned: A Gourmet Food Store via Forty Creek Whisky.

yield 6 serving(s)
prep time 4 Hr 35 Min
cook time 30 Min
method Bake

Ingredients For forty creek pudding

  • PUDDING
  • 1 1/4 c
    whipping cream
  • 1/2 c
    forty creek cream whisky
  • 3/4 c
    brown sugar
  • 6 lg
    egg yolks
  • 1/4 tsp
    nutmeg
  • 1/4 c
    forty creek cream whisky
  • 1/2 c
    whipping cream
  • CRUNCHY TOPPING
  • 1 c
    old fashioned oats
  • 3/4 c
    all purpose flour
  • 1/2 c
    brown sugar
  • 2 tsp
    instant coffee crystals
  • 1/4 tsp
    allspice
  • 1/4 tsp
    salt
  • 1/2 c
    chilled butter in 1/2" pieces
  • 3/4 c
    coarsely chopped walnuts

How To Make forty creek pudding

  • 1
    For the Pudding: Place over saucepan of simmering water (don't allow bottom of bowl to touch). With electric beater, beat to thicken until thermometer registers 160F, about 8 minutes. Remove from hot water and beat until cool, about 8 minutes.
  • 2
    Mix in another 1/4 cup Forty Creek Cream. In medium bowl, beat 1/2 cup whipping cream to medium peaks. Fold into custard. Cover and chill at least 4 hours or overnight.
  • 3
    For the Topping: Preheat oven 350F. Combine first 6 ingredients. Rub in butter with fingertips until clumps form. Mix in walnuts.
  • 4
    Bake on parchment-lined sheet about 30 minutes or until golden brown, stirring gently once or twice.
  • 5
    Cool completely. Sprinkle topping over pudding just before serving.
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