Butterscotch Pudding

Butterscotch Pudding

4 large egg yolks

3 tablespoons cornstarch

½ teaspoon fine sea salt

¾ cup dark brown sugar

1 tablespoon unsalted butter

2 cups whole milk

1 cup heavy cream

1 tablespoon bourbon or Scotch whisky (optional)

2 teaspoons vanilla extract

whipped cream, sour cream or crème fraîche, for serving

Caramelized rice Krispies or Corn Flakes – have made

In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don’t walk away, or the mixture may burn.)

Immediately pour the milk and cream into the pot, (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.

Slowly whisk about ½ cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.

Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. Don’t worry about the eggs curdling, you’re going to strain the mixture later. Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.

Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don’t cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.