Bourbon Caramel Sauce and Whipped Cream
2 cups granulated sugar
1 cup water
1 Tablespoon strained lemon juice
4 Tablespoons unsalted butter, at room temperature, cut into 4 pieces
1/2 cups heavy cream, well chilled
1/3 cup bourbon
1 Tablespoon pure vanilla extract
2 cups heavy cream, whipped with 1/2 cup sugar and 1
While the pudding is cooking, make the Bourbon
Caramel Sauce. Have all the ingredients ready before you begin.
Place the sugar, water, and lemon juice in a large
heavy saucepan. (It must have at least a 2 quart capacity because the mixture
will bubble vigorously when the cream and butter are added later and you don't
want to get burned.) Bring the sugar mixture to a boil over medium-high heat;
stir only until the sugar is dissolved and the syrup is clear. Continue to
boil, without stirring, until the mixture starts to turn an amber color, which
may take as long as 15 to 20 minutes. (Be careful, because it can burn very
easily; if your eyes begin to sting it means it is starting to burn.) When the
mixture has darkened to a rich caramel color, remove it from the heat and
immediately stir in the butter, bit by bit, then 1/2 cup of the heavy cream and
finally the bourbon and vanilla. Cool to room temperature.
While the sauce is cooling, beat the remaining 2 cups
of cream with a whisk or electric mixer until it forms soft peaks. Add sugar and
vanilla and mix.
To serve the pudding, scoop it into individual bowls,
drizzle on some caramel sauce, then top with a dollop of whipped cream.