Caramel Butterscotch Pudding

serves 8 (1/2-cup) servings

1 cup white granulated sugar

1/4 cup water

1/3 cup heavy cream

1/2 cup packed dark brown sugar

1/3 cup cornstarch

1 teaspoon kosher salt

3 cups whole milk

4 extra large egg yolks

6 Tablespoons (3-ounces) unsalted butter, cut into 1/2-ich pieces

1 teaspoon pure vanilla extract

1 teaspoon Scotch whiskey

In a medium saucepan over medium heat, combine the granulated sugar and water; stir gently until sugar has dissolved, about 2 minutes. Increase heat to high and boil, without stirring, until mixture turns amber brown, about 5 minutes. Remove the pan from heat and carefully add the cream (mixture will bubble up). Stir until smooth.

In a separate saucepan, combine brown sugar, cornstarch, and salt. Whisk in milk. Set saucepan over medium heat and stir until thick and bubbling, about 5 minutes. Remove from heat. Add caramel mixture and whisk until smooth.

In a small bowl, whisk egg yolks. Slowly whisk in 1/2 cup of the warm pudding mixture to temper the yolks. Whisk warm yolk mixture into remaining pudding mixture. Bring entire mixture to a simmer over medium heat until thick and cooked through. Remove form the heat and whisk in the butter, vanilla, and Scotch whisky.

Pour into 8 (1/2-cup) dishes or ramekins and chill for at least 4 hours. Serve with a dollop of sweetened whipped cream. Enjoy!

Printed from thegalleygourmet.net