Butterscotch Pudding with Scotch Whipped Cream
Real butter and real Scotch combine for a version of butterscotch pudding made the way it was meant to be: sweet, deep, and slightly boozy. This recipe, submitted by Judi Frizzle-Stowell (who blogs at TheLastWonton.com) won our May 2011 Comfort Food Home Cook Challenge.
FOR THE PUDDING
1 cup packed dark brown sugar
3 Tbs. cornstarch
2 large eggs
2 cups whole milk
4 Tbs. butter
2 Tbs. Scotch whiskey
1 tsp. vanilla extract
FOR THE SCOTCH WHIPPED CREAM
1 cup whipping cream
2 Tbs. brown sugar
1 tsp. Scotch whiskey
Chocolate shavings, for garnish
1. Make the pudding: In a 2qt saucepan, mix sugar, salt and cornstarch. Whisk in the eggs and milk; turn heat on to medium high and bring to a boil, whisking occasionally. Cook until thick. Turn off the heat and whisk in butter, whiskey and vanilla. Pour into 4 ramekins or custard cups and chill thoroughly, at least an hour.
2. Make the Scotch whipped cream: In a medium bowl, beat whipping cream until soft peaks form. Whisk in brown sugar and whiskey.
3. To serve, top chilled pudding with a dollop of whipped cream. Garnish with chocolate shavings.