Butterscotch Puddings with Whipped Cream and Crushed English Toffee


  • 3 cups half and half, divided
  • 2 large egg yolks
  • 1/3 cup cornstarch
  • ¾ cup (packed) dark brown sugar
  • ¼ teaspoon salt
  • 2 tablespoons (¼ stick) unsalted butter, room temperature
  • 1 tablespoon Scotch
  • + 3 more ingredients
    • 1 teaspoon vanilla extract or vanilla paste*
    • ¾ cup chilled heavy whipping cream
    • 3 tablespoons powdered sugar

1. Whisk 1 cup half and half, egg yolks, and cornstarch in medium bowl until smooth. Combine remaining 2 cups half and half, brown sugar, and salt in heavy medium saucepan. Bring just to boil, stirring until sugar dissolves. Gradually whisk hot half and half mixture into egg yolk mixture. Strain ...

View full recipe at SpringPad


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