My inner being is in such a state of discord right now. I’m a bundle of emotions (all good ones, though!) and quite frankly, I’m having trouble focusing on the task at hand.
Which explains why I just found the potatoes that were supposed to go with dinner last night still in the oven. Fortunately the oven was turned off…..
Anyway, my current state of mind isn’t for the reason you might think. After all, my Christmas shopping is just about finished, the gifts that I do have are wrapped and ready to go under the tree, and the house looks merry, festive, and aglow with lights.
So what gives?
It’s simple. I’m having trouble narrowing down exactly what to make for dessert on Christmas Eve and Christmas Day. Don’t laugh! This is serious! I have so many ideas, and there are so many things I want to try, but I think there might be a limit to how many sweets I can set out.
Or is there? Can you really ever have too many desserts?
This is a subject I will seriously ponder today.
Bourbon Butterscotch Pudding Parfaits – adapted from Baking Bites
3/4 cup light or golden brown sugar
3 tbsp butter
2 1/2 cups milk, divided
6 tbsp cornstarch
4 large egg yolks
2 tsp vanilla extract
3 tbs. bourbon
In a medium saucepan, combine the butter and brown sugar and cook over medium heat until sugar is melted and mixture starts to bubble.
Meanwhile, in a large bowl, whisk together 1/2 cup milk with the cornstarch and egg yolks until very smooth. Whisk in remaining milk. Pour into brown sugar mixture in the saucepan without turning down the heat. Cook, stirring regularly with a spatula or whisk, until mixture begins to thicken. As it gets thicker, stir constantly until pudding just starts to bubble. When it starts to bubble, remove from heat immediately and whisk in vanilla extract and bourbon.
Layer pudding into parfait classes alternating with pie crust crumbs and cover with plastic wrap. Refrigerate until cold, at least 6 hours.
Pie Crust Crumbs
- 1 cup crushed graham cracker crumbs
- 4 tbs. melted butter
In a medium size bowl, combine crumbs and melted butter. Pour mixture onto a greased baking pan, spreading them around evenly. Bake for 10-15 minutes at 350 degrees until the crumbs are crisp, stirring halfway through to ensure even cooking. Remove from oven and allow to cool.