•This is definitely not like the boxed pudding mixes, it’s so so so much better. Dollop the whiskey infused whipped cream on top and… oh baby, are you in for it!butterscotch pudding 4 tbls unsalted butter 1 cup packed dark brown sugar-You can use light, really only affects the color not taste
1 tsp kosher salt 3 tbls cornstarch
2 1/2 cups whole milk-can use any milk you like, but the lower you go in % the more the mouth feel will be grainy
2 large eggs
1 tsp pure vanilla extract whiskey whipped cream 1/2 cup heavy cream, very cold-put beaters and bowl in freezer to chill beforehand 1 tbls sugar-add 1 tbls more if you like it sweet 1 tbls whiskey-I used Crown Royal
In a small bowl, whisk together cornstarch and 1/2 cup milk until smooth, then whisk in the eggs. Set aside.
Melt butter in a medium saucepan over medium heat. Add the brown sugar and salt, stirring until sugar is well moistened and bubbles form around the edge of pot. Remove from heat.
Gradually pour remaining milk into melted brown sugar, whisking constantly, then whisk in cornstarch and egg mixture. Return pan to heat and bring mixture to boil, whisking frequently. As soon as it begins to bubble, reduce heat to low simmer and cook for one more minute, and do not stop whisking! Looks like it’s time for me to get a new whisk.
You want the consistency to be fairly thick, so it coats the back of a spoon. Remove pan from heat, stir in vanilla.
Pour into 4-6 serving dishes-I used the beautiful pink depression ware from my Grandma. Let cool for a bit, and if you don’t want skin on top, place small pieces of plastic wrap directly on top of pudding. But let’s get serious isn’t that the best part? Pudding skin singles for all!! Come on, I can’t be the only one who remembers (and still quotes) Seinfeld. Refrigerate for about 4 hours, then top with whiskey whipped cream and chocolate shavings♥Enjoy
For the whipped cream-make sure the cream, beaters and bowl are icy cold. Whip on med high speed until soft peeks form, add sugar and whiskey. Continue beating just to combind or beat until stiff peeks form, depends on how you like your whipped cream……. I like mine with whiskey =)
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