Ingredients Jump to Instructions ↓

  1. 3 1/2 cups plus 1 1/2 tbsp. heavy whipping cream

  2. 2 tsp. Scotch whiskey

  3. 1 1/2 tsp. dark brown sugar

  4. 1 tsp. water

  5. 1/2 tsp. salt

  6. 5 large egg yolks

  7. 1/2 tsp. vanilla extract

  8. 1 cup butterscotch baking chips

Instructions Jump to Ingredients ↑

  1. Combine 1 1/2 tbsp. cream, Scotch, sugar, water and salt in a small saucepan over medium heat. Cook just until the sugar is dissolved, stirring frequently. Remove the pan from the heat. Whisk together the yolks in a medium bowl. Combine the remaining 3 1/2 cups cream and vanilla in a medium saucepan over medium heat. Bring just to a simmer. Remove the pan from the heat and add the butterscotch chips. Let stand 2 to 3 minutes. Whisk until the butterscotch chips are melted and smooth. Whisk the butterscotch mixture into the yolks. Return the mixture to the saucepan and cook, without boiling, about 15 minutes over low heat, stirring constantly, until the pudding is thickened. Stir in the Scotch mixture. Strain the pudding into a large measuring cup. Pour the pudding into serving glasses or bowls. Refrigerate at least 4 hours until thoroughly set. Garnish the pudding with whipped cream before serving if desired.


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