Butterscotch Puddings with Whipped Cream and Crushed English Toffee

Butterscotch Puddings with Whipped Cream and Crushed English Toffee
Photo by Victor Schrager

Ingredients

  • 3 tablespoons powdered sugar
  • 1 1.4 chocolate-covered English toffee bar (such as Heath)
  • ¼ teaspoon salt
  • 3 cups half and half
  • ¾ cup heavy whipping cream
  • 1/3 cup cornstarch
  • ¾ cup dark brown sugar
  • + 4 more ingredients
    • 1 tablespoon Scotch
    • 2 large egg yolks
    • 1 teaspoon vanilla extract or vanilla paste
    • 2 tablespoons unsalted butter

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 mix...

View full recipe at Epicurious

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