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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.