BUTTERSCOTCH BRANDY PUDDING

By Silvermama

Amaretto can be substituted for the Brandy or any other dessert type liquor.

Ingredients

• 6 tbs unsalted butter
• 1 cup plus 2 tbs packed light brown sugar
• 2 cups heavy cream, 1/4 cup warmed
• 3 tsp cornstarch
• 1/4 tsp kosher salt
• 2 cups whole milk
• 3 large egg yolks
• 2 tsp pure vanilla extract
• 1/2 tbs bourbon
• 1/2 tsp apple cider vinegar
• 1/2 cup crunch toffee pieces, such as
• broken Heath Bar

Preparation

Step 1

In a large, heavy saucepan, melt the butter. Add the brown sugar and cook over low
heat, stirring, until the sugar is dissolved and bubbling, about 3 minutes. Stir in the warmed
cream.

In a small bowl, combine the cornstarch with the salt. Add ½ cup of milk and whisk
until smooth. Add the cornstarch mixture to the saucepan along with the remaining 1 ½
cups of milk and cook over moderate heat, stirring constantly, until thickened, about 4
minutes. Off the heat, whisk in the egg yolks, 1 ½ tsp vanilla and the bourbon. Return the
pudding to the heat and bring to a boil, stirring constantly. Off the heat, whisk in the
vinegar. Pour the pudding into six 8-oz parfait glasses or dessert bowls. Press a piece of
plastic wrap directly on the surface of each pudding and refrigerate until chilled, 3 hours
or overnight.

In a chilled bowl, whip the remaining 3/4 cup of heavy cream with the remaining ½ tsp
vanilla until soft peaks form. Garnish the puddings with the whiled cream and toffee pieces
and serve.