Okay, so maybe I'm a little behind the times, but I honestly didn't know that real butterscotch pudding actually had Scotch in it. Really. Unfortunately that involves me going to the local liquor store and asking for a travel size Scotch, which makes the owner look at me like I am definitely an alcoholic. Well, it was definitely worth the judgement. This pudding is so rich, you almost want to serve it in shot glasses instead of parfait glasses.
¾ cup granulated sugar
¼ cup water
¼ cup whipping cream
½ cup packed light brown sugar
⅓ cup cornstarch
1 teaspoon salt
3 cups whole milk
4 large egg yolks
¼ cup (½ stick) unsalted butter, cut into small pieces, room temperature
2 tablespoons Scotch
1 teaspoon pure vanilla extract
¼ cup water
¼ cup whipping cream
½ cup packed light brown sugar
⅓ cup cornstarch
1 teaspoon salt
3 cups whole milk
4 large egg yolks
¼ cup (½ stick) unsalted butter, cut into small pieces, room temperature
2 tablespoons Scotch
1 teaspoon pure vanilla extract
Stir ¾ cup sugar and ¼ cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Remove from heat. Add cream (mixture will bubble vigorously). Stir until smooth. Set caramel sauce aside.
Mix brown sugar, cornstarch, and salt in heavy medium saucepan. Gradually whisk in milk. Stir over medium-low heat until mixture thickens and boils, about 8 minutes. Remove from heat. Whisk in caramel sauce.
Whisk egg yolks in large bowl to blend. Gradually whisk 1 cup warm caramel mixture into yolks. Gradually whisk yolk mixture back into caramel mixture in saucepan. Bring to simmer over medium heat. Gradually whisk in butter, Scotch, and vanilla. Make sure the mixture thickens again before pouring into parfait glasses.
Divide pudding among 8 parfait glasses. Chill until cold, at least 6 hours and up to 1 day.
Makes 8 servings
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