Butterscotch Pudding

Recipe by: Diane Rossen Worthington | from The Taste of the Season

Cookstr

Course: Dessert

Total Time: A Day Or More

Skill Level: Moderate

Cost: Moderate

Photo by: Joseph De Leo

This grown-up version of the ultimate comfort dessert, based on one served at Portland’s celebrated Wildwood restaurant, is just right for serving in front of a cozy fire, The touch of Scotch gives the pudding some punch. I like to serve this in old-fashioned parfait glasses.

Yield: Serves 8

INGREDIENTS

Caramel sauce:

¾ cup sugar
¼ cup water
¼ cup heavy (whipping) cream

½ cup packed light brown sugar
1/3 cup cornstarch
1 teaspoon salt
3 cups whole milk
4 large egg yolks
¼ cup (½ stick) unsalted butter, softened
2 tablespoons Scotch
2 teaspoons vanilla extract
½ cup chopped toffee bars (Skor are good)
Whipped cream for garnish

Directions

1. To make the caramel sauce: In a medium heavy saucepan (do not use a dark pan, or you will not be able to see the color of the caramel), combine the sugar and water and cook over low heat to dissolve the sugar. Turn up the heat and continually swirl the pan over the flame for about 5 to 8 minutes, until the mixture turns a dark golden brown. The mixture will be bubbly; if sugar crystals form on the sides of the pan, cover it for 1 minute to dissolve them. Watch carefully, as the caramel can burn easily. Remove the caramel from the heat and let it cool slightly; it should still be liquid.

2. Return the caramel to low heat and add the cream, whisking constantly until smooth. Let cool.

3. In a medium heavy saucepan, combine the brown sugar, cornstarch, and salt. Whisk in the milk, place over medium heat, and stir for about 5 to 6 minutes, or until the mixture becomes very thick. Remove from the heat and stir in the caramel sauce,

4. In a large bowl, whisk the egg yolks together; then slowly add the caramel mixture, whisking constantly, about 3 minutes, Pour back into the saucepan and gently heat the mixture until it easily coats the back of a spoon. Add the butter, Scotch, and vanilla and mix to combine,

5. Pour the pudding into individual glass dessert bowls. Sprinkle evenly with ¼ cup of the chopped toffee. Refrigerate for at least 8 hours.

6. Just before serving, garnish each pudding with a dollop of whipped cream and a sprinkling of the remaining chopped toffee.