Irish Stout Pudding with Whiskey Cream Recipe

In a saucepan, heat the Irish stout beer over medium heat until it simmers.

In a separate bowl, whisk together the sugar, cornstarch, and salt.

Slowly pour the hot beer into the sugar mixture, whisking constantly.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.

In a small bowl, whisk the egg yolks. Slowly pour a ladleful of the hot beer mixture into the yolks, whisking constantly.

Pour the egg mixture back into the saucepan and cook for another 2 minutes, stirring constantly.

Remove from heat and stir in the unsalted butter and vanilla extract until melted and well combined.

Transfer the pudding to individual serving dishes and refrigerate for at least 1 hour to set.

In a chilled bowl, whip the heavy cream until soft peaks form.

Gradually add in the Irish whiskey and continue to whip until stiff peaks form.

Serve the chilled Irish stout pudding with a dollop of whiskey-infused cream on top.