Butterscotch Pudding with Scotch Whipped Cream, Emeril Lagasse
When it comes to desserts, butterscotch pudding is a simple to make oldfashioned showstopper, that never fails to delight. No one will believe that you actually made it yourself. BUTTERSCOTCH PUDDING WITH SCOTCH WHIPPED CREAM SERVES 4 2 cups heavy cream 1 cup milk 1 cup packed dark brown sugar teaspoon salt 3 large egg yolks 3 tablespoons cornstarch 1 tablespoon Scotch whisky 3 tablespoons cold unsalted butter, cut into pieces 1 teaspoon vanilla extract 1 tablespoon confectioners sugar Butter cookies, for serving (optional) In a medium heavy saucepan, combine 2 cups heavy cream, milk, sugar, and salt and bring to a gentle boil over medium heat, whisking to dissolve the sugar. Remove from heat. In a medium bowl, combine the egg yolks and cornstarch and whisk until pale yellow in color. Slowly add cup of the hot cream mixture into the egg yolks, whisking constantly until smooth. Gradually add the egg mixture to the remaining hot cream and whisk well to combine. Bring to a simmer, stirring constantly
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