Butterscotch pudding recipe. With scotch!

Birthday cake gets a little boring, so I love asking clients “if you could have any celebatory dessert, what would it be?” I’ve had a variety of interesting responses (deep fried twinkie, zebra milk creme brûlée) but this was a first for pudding. The last time I had butterscotch pudding was 20+ years ago and served in a plastic cup. There 2 ways to get that classic butterscotch flavor; either a flavored extract or real scotch and butter. It never connected the scotch with butterscotch, but figured it was a good excuse for a bottle of something fancy.

Top-shelf Butterscotch pudding

Ingredients

  • 1 1/2 cup brown sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups whole milk
  • 4 egg yolks
  • 2 tablespoons butter
  • 2 tablespoons scotch
  • unsweetened whipped cream, crushed english toffee and lime zest (for garnish)

Instructions

  • Gently whisk together the brown sugar, cornstarch, and salt in a medium nonstick pan.
  • In a separate pitcher or bowl, whisk together the milk and egg yolks. Pour it into the pan with the brown sugar mixture and stir to combine.
  • Turn on the heat to medium and cook, stirring gently, until the mixture just starts to bubble up/get very thick. (This can take a good 10 minutes or so.) When it reaches pudding consistency, stir in the scotch and butter until melted, then remove it from the heat and spoon it into bowls or glasses (be careful, it will be hot)
  • Chill the pudding for at least 1 hour or until very cold.
  • Top with whipped cream, crush english toffee (or peanut brittle) and lime zest.
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