Yield: 12 6-ounce portions
For the Butterscotch Pudding:
1 cup heavy cream
2 cups milk
2 tablespoons bourbon
1 teaspoon vanilla
3 tablespoons corn starch
4 tablespoons butter
1 cup dark brown sugar
1 teaspoon kosher salt
For the Sweet Potato Bread Pudding:
6 cups cubed corn bread
2 medium sweet potatoes
1 teaspoon fresh ginger, grated on a microplane
2 tablespoons packed brown sugar
1/2 cup chopped pecans
1 cup milk
1/2 cup heavy cream
3 eggs, lightly beaten
1 egg yolk
1/2 cup packed brown sugar
1 tablespoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1) Make the Butterscotch Pudding: In a medium mixing bowl, combine the heavy cream, milk, bourbon, and vanilla.
2) In a separate mixing bowl, whisk the eggs and cornstarch together until fully combined.
3) In a large pan, melt butter over low heat. Add brown sugar and salt, and stir well. Turn the heat up to medium and cook until the mixture begins to bubble, stirring often, about 4 minutes.
4) Turn heat to low. Slowly add cream, milk, bourbon, and vanilla mixture, stirring often.
5) Add a small amount of warm butterscotch cream to the egg mixture, whisking constantly. When thoroughly combined, add the egg mixture to the pan of butterscotch, whisking slowly but constantly.
6) Cook the pudding over medium heat, whisking continuously. It will begin to thicken after 3 to 5 minutes. When it begins to bubble, pour it into a glass bowl. Place plastic wrap directly on the surface of butterscotch pudding, cool to room temperature, then place in the fridge for at least 2 hours.
7) Make the Sweet Potato Cornbread Pudding: Preheat oven to 200°F. Place corn bread cubes in a 15- x 10- x 1-inch baking pan and bake for 10 minutes, or until dry. Remove from oven and set aside.
8) Increase oven temperature to 400°F. Prick sweet potatoes with a fork all over, wrap tightly in aluminum foil, and bake for 50 minutes, or until tender. Remove from oven; let stand for 10 minutes. Cut sweet potatoes in half lengthwise, and scoop out pulp into a medium bowl. Add 2 tablespoons brown sugar and mash with a fork with the grated ginger. Set aside. Reduce oven temperature to 350°F.
9) In a large bowl, combine the corn bread cubes and pecans. Gently fold in the mashed sweet potatoes.
10) In a medium bowl, whisk together the cream, milk, eggs, 1/2 cup brown sugar, vanilla, cinnamon, salt, and nutmeg. Pour mixture over the cornbread mixture and let stand for 10 minutes.
11) Lightly butter twelve 6-ounce custard cups, ramekins, or coffee cups. Pour corn bread mixture into the cups. Arrange them on rimmed baking sheet. Bake for 35 to 40 minutes, or until a toothpick inserted into pudding comes out clean.
12) Remove from oven and let cool to room temperature. They should still be slightly warm in the center.
13) To Serve: Spoon a good helping of butterscotch pudding over the top of the sweet potato pudding. Dust with powdered sugar and a little ground cinnamon. Serve immediately.