Barovian Butterscotch Pudding

Steps

1. 1

   In a medium saucepan over medium heat, melt the butter. Add the brown sugar, water, corn syrup, lemon juice, and salt. Stir until the sugar dissolves and the mixture begins to bubble.

2. 2

   Continue to cook the sugar mixture for 3-5 minutes without stirring until it turns a deep amber color and smells like toasted caramel.

   Start 3-minute timer
3. 3

   Slowly whisk in the heavy cream. The mixture will bubble vigorously; continue whisking until smooth and the caramel is fully incorporated into the cream.

4. 4

   In a separate bowl, whisk together the whole milk, egg yolks, and cornstarch until no lumps remain.

5. 5

   Gradually pour the milk mixture into the saucepan with the caramel, whisking constantly. Cook over medium heat, stirring continuously, until the pudding thickens and just reaches a boil.

6. 6

   Remove the pan from the heat. Stir in the vanilla extract and the scotch or whiskey.

7. 7

   Pour the pudding into individual serving bowls or a large bowl. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.

8. 8

   Refrigerate for at least 4 hours, or up to 24 hours, until completely chilled and set.

   Start 4-hour timer
9. 9

   Before serving, whisk the pudding vigorously if it appears lumpy to achieve a smoother texture. Top with a dollop of whipped cream.