Custards are one of my favorite things to make! Nothing is more comforting on a cold evening than eating an amazingly rich pudding curled up on the couch with a movie in. You could simply leave this as a custard or top with sugar and torch it to make crème brulee!
An amazing thing about custard is that it can totally be a do ahead dessert. You should leave custard in the refrigerator for a couple hours or even over night before serving, so if you’re having people over, be sure to make this prior the party.
Since I used Markers Mark in this smooth rich custard, I took the egg whites and made Markers Mark meringue cookies to add a crunchy airy component.
I did this recipe kind of on a whim, so I only was able to make 3 custards, but doubling the ingredients is easy for this if you want to make 6 or more.
Preheat your oven to 325 degrees
Get 3 (4 ounce) ramekins (no need to grease)
– Make one batch of my Butterscotch Sauce Make Easy
– 2 Tablespoons of Makers Mark or any whiskey you like
– 3 egg yolks
Make Butterscotch sauce and add the Makers Mark at the same time as the vanilla (at the end). Set the sauce aside while you separate the egg yolks from the whites. Save the whites for the meringue cookies if you with to make them.
Whisk the egg yolks until smooth. Slowly incorporate the butterscotch sauce into the egg yolks while whisking to make smooth.
Evenly poor the custard into the ramekins and cover each lightly with foil. Put all the ramekins into a cake pan or Pyrex dish, and then fill the dish with hot water until the water reaches about half way up the ramekins. Place in the oven and bake for about 45 minutes. The centers should be slightly wiggly and the edges set.
Refrigerate for at least 4 hours or overnight.
If you want to make it into crème brulee, after refrigerating, cover with about ½ tablespoon of sugar and torch until a caramel shell forms.
Makers Mark Meringue Cookies
– 3 egg whites
– Pinch of crème of tartar
– ¼ cup of sugar
– ½ teaspoon vanilla
– 3 tablespoons Makers Mark or any whiskey you like
Turn the oven temperature to 300 degrees.
Prepare 2 cookie sheets with parchment paper.
With a stand mixer or a hand mixer start whipping the egg whites with the cream of tartar. Once the eggs are frothy, start adding the sugar slowly, then continue to whip the eggs. You want them to get to stiff peaks, but just before the eggs reach that stage, add the vanilla and Makers Mark, and continue to whip until stiff peaks.
I used a large stare tip to pipe small stars onto parchment paper, but you can use whatever you like to pipe the meringue onto parchment in whatever shape you choose.
Bake for 40 minutes to an hour, until they feel dry to the touch.
Pair these with the custard or eat them all on their own!
BUTTERSCOTCH ∙ YUM