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1
In a medium pot set over medium-low heat combine the milk, maple syrup, cream, salt, vanilla bean and seeds.
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2
Give it a good stir and heat until it just starts to bubble.
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3
In a small bowl, combine the sugar and cornstarch, and mix together with a fork.
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4
Slowly sprinkle the cornstarch mixture into the heated cream while constantly whisking.
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5
Whisk the egg yolks in a medium bowl.
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6
Slowly pour about 1/2 cup of the hot milk mixture into the eggs to temper them.
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7
Whisk the egg mixture into the hot milk.
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8
While continuously stirring, cook on low heat until the mixture thickens to the consistency of thick pancake batter, 6 to 7 minutes.
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9
Turn the heat off, and slowly whisk in the butter.
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10
Remove the vanilla pod.
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11
Transfer the pudding to a clean bowl and place a piece of plastic wrap directly on top of the pudding (this eliminates a film forming on the pudding).
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12
Cool to room temperature then chill in the refrigerator until ready to serve.
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13
Spoon the pudding into serving cups and top with some Bourbon Whipped Cream, then serve.
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14
In a large, chilled metal bowl combine the cream and sugar.
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15
Using a hand mixer fitted with a whisk, whip until soft peaks form.
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16
Pour in the bourbon and continue to whip until the cream is stiff, but not over-whipped.
