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BACON-BOURBON CUSTARD PUFFS

DF
Bourbon-y custard within a delightful puff topped with bourbon-y bacon

Makes 20


For the Custard:

1-1/4c almond milk

3 egg yolks

1/3c sugar

1/3c flour

pinch salt

1tsp vanilla

1/4c good bourbon

For the Puff:

1c water

1/2c coconut oil

1c flour

4 eggs

For the Topping:

1/4c powdered sugar

1tbsp bourbon

3 slices bacon, cooked crispy and finely chopped


Start with the custard: add almond milk to medium sized pot over medium-high heat. Heat till bubbles start to appear along the sides. Meanwhile, in a small bowl, whisk together the sugar and egg yolks. Add in the flour and salt and combine till thick and smooth. Temper some of the hot almond milk into the yolk mixture, then whisk it all into the pot. Keep whisking until custard starts to thicken, then continue another 2-3min, stirring constantly. Remove from heat and add in the vanilla and bourbon. Let cool, then press a piece of plastic wrap right on top of the custard. This will keep a skin from forming on the top. Refrigerate.

For the puffs, preheat oven to 400 degrees and line two large baking sheets with parchment paper or tin foil. In a medium pot set over high heat, bring the water and coconut oil to boil. Stir in the flour with a wooden spoon till a smooth thick ball. Add in the eggs all at once and beat vigorously until smooth and thick (this will takes a few minutes). Dollop by the spoonful onto the lined baking sheets and smooth the tops with wet fingers. Bake 12-15 minutes until golden. Let cool on the pans. 

In a small bowl, whisk together the remaining bourbon and powdered sugar. Dip the tops of the puffs in the glaze, then sprinkle with the chopped bacon, pressing in gently. Let dry 20min.


Fill right before serving, or else they will become soggy. Simply fill a piping bag or Ziploc bag with the custard and cut off a corner. Press a finger all the way into a puff and fill generously with the custard. Refridgerate until ready to serve.

Freezability:
Don't do it.