Butterscotch Pudding
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This is the real McCoy butterscotch with real scotch. It’s an adult pudding! I’ve tried making this pudding several ways and find that using homogenized milk and using both the egg yolk and egg white gave me the creamiest and most delicious end result.
INGREDIENTS
3 cups homogenized milk
6 tablespoons unsalted butter
3/4 cup packed dark brown sugar
2 eggs
3 tablespoons cornstarch
3/4 teaspoon salt
1 tablespoon scotch
1 teaspoon vanilla extract
Whipped cream, for garnishIn a saucepan heat milk over medium low heat until scalded.
While milk is heating, in a medium heavy saucepan melt butter over moderate heat and stir in brown sugar. Cook sugar mixture, stirring occasionally, until mixture is bubbling all over and appears smooth, about 5 minutes.
Carefully add hot milk (mixture will bubble and steam) and cook over moderately low heat, stirring, until sugar mixture is dissolved, about 1 minute. Remove pan from heat.
Prepare a double boiler to cook the pudding. Over medium heat, add 1/4-inch water to fill medium pot.
In a medium bowl that will fit in the pot, whisk together eggs, cornstarch, and salt. Add warm brown sugar mixture in a slow stream, whisking constantly. Set bowl over a saucepan of simmering water.
Cook pudding, stirring with wooden spoon constantly, 5 to 10 minutes, or until mixture thickens.
Remove bowl from pan and cool pudding 5 minutes, whisking occasionally. Stir in the Scotch and vanilla extract.
Divide hot pudding among six 1-cup ramekins or other heatproof dishes. Chill puddings, covered (if you don't want skins to form) or, until cold, at least 3 hours, and up to 2 days.
Serve puddings topped with whipped cream.
Makes 6 servings