BUTTERSCOTCH PUDDING

　
　
Butterscotch Pudding

A little Scotch whiskey in this is permissible, probably not more than a Tablespoon.

Oil any molds you are using: 4 5-6 oz. Cups
Melt over low heat in a small, heavy saucepan:
3 Tbsp unsalted butter
Stir in:
½ cup packed dark brown sugar

Cook, stirring, until melted and bubbly. Gradually stir in:
1/2 cup cream (not milk)
Stir over low heat until the butterscotch is dissolved.

Add and stir until blended:
1 ½ cups whole milk plus whiskey if using
Remove from the heat and let cool to barely lukewarm.
Mix until smooth:
3 Tbsp cornstarch
3 Tbsp water
Stir into the milk mixture, Cook, stirring constantly, over medium-high heat until the mixture begins to thicken. Reduce the heat to low; stirring briskly, bring to a simmer and cook for 1 minute. Remove from the heat; then stir in
1 tsp vanilla

Pour the pudding into the cups, then press plastic wrap directly onto the surface to prevent a skin. Refrigerate for at least 2 hours or up to 2 days. Serve with whipped cream.