Butterscotch Pudding with Scotch Whipped Cream

Ingreadients:

• FOR THE PUDDING
• 1 cup packed dark brown sugar
• 1 tsp.salt
• 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

Direction

• 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.