BUTTERSCOTCH PUDDING The butterscotch pudding is a deliciously sweet and spooky treat - a delightful way to enjoy this haunted holiday. To help celebrate the sugar-filled fun, please join me in the making of this spellbinding recipe!
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INGREDIENTS
1/2 cup of light brown sugar
3 tablespoons of water
1 1/2 cups of whole milk, plus 1/4 cup
1/2 cup of heavy cream
1/4 cup of cornstarch
1/4 teaspoon of nutmeg
1/4 teaspoon of salt
3 tablespoons of sugar
3 yolks
4 tablespoons of unsalted butter, at room temperature
1 tablespoon of vanilla extract
1 tablespoon of Scotch whiskey
Whipped cream for serving
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INSTRUCTIONS
Place the brown sugar and water into a medium saucepan and bring to a boil to dissolve the sugar.
Add 1½ cups of the milk and cream and bring to a boil.
While the milk is heating, in a small bowl whisk together the cornstarch, nutmeg and salt.
To a large bowl add the sugar and yolks and whisk until pale.
Add the remaining 1/4 cup of milk and the cornstarch mixture and whisk to combine.
Remove the milk from the heat and slowly add it a bit at a time to the yolks, whisking to temper the eggs.
Pour the mixture back into the saucepan and whisk continuously over medium heat until the pudding thickens and a couple of bubbles begin to form on the surface.
Remove the pudding from the heat and whisk in the butter, vanilla and scotch until smooth. Transfer the pudding into ramekins and cover the surface of the puddings with plastic wrap. Refrigerate at least 4 hours before serving, then top with whipped cream.
And voila!
Happy Halloween bakers and friends.
Wishing you a joyously fun trick or treat!
Love, Florence ❤️
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