Butterscotch Pudding

5

OZ

Butter

3.5

OZ

Butterscotch chips

1

#

Sugar, brown

1.5

t

Salt, kosher

2.5

C

Cream, heavy

5

C

Milk

5

T

Scotch

2.5

t

Vanilla

1.5

t

Butter flavor

5

Each

Eggs

2.75

Oz

Corn starch

- In a large saucepan, melt butter over low heat.

- DO NOT LET THE BUTTER SIZZLE.

- Add brown sugar and salt, stir into butter.

- Turn heat up to medium and cook sugar until it

begins to bubble, stirring to avoid scorching.

- When sugar begins to bubble add chips and stir for 30

seconds.

- Whisk the eggs and corn starch until even.

- Add cream in small additions, stirring between each.

- Once cream is incorporated, add milk, scotch, vanilla,

and butter flavoring all at once and stir well.

- Stir well and set aside.

- Whisk 1 C of warm butterscotch cream into starchy

eggs until evenly combined. Return this to the sauce pan

of butterscotch cream, whisking to combine.

- Over medium heat, whisk butterscotch cream constantly.

- When mixture begins to bubble reduce heat to low,

and set timer for 4 minutes, continue to stir the whole

time.

- Remove from heat, place in an ice bath and cover directly

on the surface to prevent skin.