A sunset during winter in Germany? Well I never…
I’m here today with a recipe that I have been seriously debating sharing with you for the past two weeks mostly because I was a bit embarrassed to admit that I made the dish since I generally eat and share healthy recipes.
I mentioned during Thanksgiving time that I allow myself to splurge for the holidays and boy, oh boy did I go all out for this one. I took a leap to the dark side for this non-healthy holiday dessert. But I decided post-holiday diets be danged, I’m gonna blog it. Paula Dean would be proud. Or has she gone over to the healthy side? I can’t ever seem to remember…
This ooey, gooey pudding cake will literally melt in your mouth (I feel that phase is often over-used but there is no other way to describe this dessert). We chose to eat it more like pudding (which explains why it looks like gloop in the pictures), but it can also be cooked and served in individual dishes which would look prettier. I honestly don’t care what you serve it in, just as long as it is warm. ahhh… When will they figure out how to share smells on blogs?? Maybe a scratch and sniff button?
Vanilla Bourbon Pudding Cake
adapted from Cook’s Illustrated
For the cake:
- 2 Tbsp unsalted butter, softened
- 1/2 cup + 2 Tbsp (4-1/3 oz) sugar
- 1/8 tsp salt
- 3 large eggs, separated + 1 large white at room temperature
- 2 Tbsp all-purpose flour
- 1 Tbsp vanilla extract
- 1 Tbsp bourbon
- 1-1/3 cups whole milk
- Pinch cream of tartar
- 8 Tbsp unsalted butter (yeah…I know…*gulp*)
- 2/3 cup sugar
- 2 Tbsp bourbon
- 2 Tbsp water
- 1/2 tsp ground nutmeg
- 1/8 tsp salt
- 1 large egg, lightly beaten
For the cake: Adjust the oven rack to the middle position and heat oven to 325° F (162° C). Grease your choice of pan: six 3/4-cup custard cups, four 1-1/3-cup ramekins or miniature soufflé cups, one 9-inch round cake pan, or one 8-inch square cake pan (all require same baking time). Lay a folded kitchen towel in bottom of roasting pan and set pans inside. Bring kettle of water to boil.
Meanwhile, using back of wooden spoon, mash butter, sugar, and salt together in a medium bowl until crumbly. Beat in egg yolks, then stir in flour, mixing until smooth. Slowly beat in vanilla and bourbon, then stir in milk. Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, 3 to 4 minutes. Gently whisk whites into batter by hand or just until no large lumps remain.
Immediately ladle (do not pour) batter into pan. Set roasting pan on oven rack. Quickly pour enough boiling water into roasting pan to come halfway up sides of pan or molds. Bake cake until center is set and springs back when gently touched, about 25 minutes. Remove roasting pan from oven and let pan continue to sit in water bath for 10 minutes.
For the sauce:
Meanwhile, cook butter, sugar, bourbon, water, nutmeg, and salt in a small saucepan over medium-low heat stirring occasionally, until bubbly around the edges.
Off heat, whisk in egg (this step is important – you don’t want egg drop soup!!). Return to medium-low heat and, stirring constantly, bring to boil and cook until thickened, about 1 minute. Spoon sauce over each cake and serve warm, passing remaining sauce separately.
This custard-like dessert is spongy on top with a light and puffy pudding underneath. You really won’t be disappointed with this one. The good news is, even though it isn’t exactly what some may call healthy…okay, it’s not healthy at all…it is very rich and a small portion is all you need. Kind of like when I order my mocha nonfat with whip, a healthy dinner will cancel out this not-so-healthy-but-oh-so-good dessert. 😉
Do you allow yourself a guiltless “splurge” or “overindulge” on occasion? What is it? I overdo it with dessert. all. the. time.