Vanilla Custard with Bourbon-Caramel Sauce

Step 1

Prepare the Vanilla Custards: Place milk and cream in a large saucepan. Split vanilla bean pod lengthwise. Scrape seeds out of pod, and add seeds and pod to milk mixture. Cook milk mixture over medium-high, stirring occasionally, until heated through, 3 to 5 minutes. Remove from heat. Remove and discard vanilla pod. Add bourbon to milk mixture; whisk to combine.

Step 2

Whisk together sugar and cornstarch in a large bowl, and whisk into hot milk mixture. Cook over medium, whisking constantly, until mixture thickens and just comes to a boil, 4 to 5 minutes. Remove from heat.

Step 3

Whisk egg yolks in a medium bowl until smooth. Slowly drizzle one-fourth of the milk mixture into egg yolks, whisking constantly. Gradually pour yolk-milk mixture into remaining milk mixture in saucepan, whisking constantly. Cook over medium-high, whisking constantly, until mixture thickens and just begins to bubble, 3 to 5 minutes. Pour mixture evenly into 6 (1-cup) glasses. Chill in the refrigerator until firm, about 4 hours.

Step 4

To serve, spoon 1 ½ tablespoons Bourbon-Caramel Sauce on top of each chilled custard. Dollop each custard with sweetened whipped cream. (Reserve remaining Bourbon-Caramel Sauce for another use.)