How to make it

  • Fill a medium bowl with ice water.
  • Set a fine mesh sieve in another medium bowl; set the bowl in the ice water bath.
  • In a small skillet, combine 1 1/2 tablespoons of the cream with the Scotch, brown sugar, water and salt and cook over moderate heat just until the sugar is dissolved.
  • Let cool slightly.
  • Put the egg yolks in a medium bowl. In a heavy, medium saucepan, bring the remaining 3 1/2 cups of cream to a simmer with the vanilla bean and seeds.
  • Remove from the heat.
  • Add the butterscotch chips to the hot cream and let stand until melted, 2 to 3 minutes.
  • Whisk until smooth.
  • Gradually add the hot butterscotch mixture to the egg yolks, whisking constantly.
  • Return the mixture to the saucepan and cook over low heat, stirring constantly with a heatproof rubber spatula, until thick, about 15 minutes.
  • Do not let it boil.
  • Strain the pudding into the bowl in the ice bath and stir in the Scotch mixture.
  • Pour the pudding into glasses and refrigerate until thoroughly set, at least 4 hours or overnight.
  • Serve the pudding with whipped cream and caramel sauce.

Reviews & Comments 3

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  • mbelisle 9 years ago
    WOW! This sounds awesome!!! I will try it on the weekend when I have the time to play around in the kitchen. Thanks.
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    " It was excellent "
    spinach1948 ate it and said...
    Sound delicious Hic-up'
    Hi 5.
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    " It was excellent "
    momo_55grandma ate it and said...
    luv butterscotch fantastic high5
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