Rich and Creamy Butterscotch Pudding Recipe

How to make it

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• 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.