Butterscotch Puddings with Whipped Cream and Crushed English Toffee

Name: Butterscotch Puddings with Whipped Cream and Crushed English Toffee
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 79 milliliters cornstarch; 177 milliliters (packed) dark brown sugar; 2 larges egg yolks; 710 milliliters half and half, divided; 177 milliliters chilled heavy whipping cream; 3 Tbsps powdered sugar; 0 teaspoons salt; 1 Tbsp Scotch; 40 grams chocolate-covered English toffee bar (such as Heath), crushed with mallet or finely chopped; 2 Tbsps (1/4 stick) unsalted butter, room temperature; 1 teaspoon vanilla extract or vanilla paste

You can never have too many dessert recipes, so give Butterscotch Puddings with Whipped Cream and Crushed English Toffee a try. One serving contains 505 calories, 5g of protein, and 32g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up heavy whipping cream, brown sugar, powdered sugar, and a few other things to make it today.

Instructions

Whisk 1 cup half and half, egg yolks, and cornstarch in medium bowl until smooth.

Ingredients you will need

Half And Half

Corn Starch

Egg Yolk

Equipment you will use

Whisk

Bowl

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 mixture back into same saucepan.

Ingredients you will need

Half And Half

Brown Sugar

Egg Yolk

Sugar

Salt

Equipment you will use

Sauce Pan

Whisk

Whisk over medium-low heat until mixture just boils and thickens, about 10 minutes.

Equipment you will use

Whisk

Remove from heat; whisk in butter, Scotch, and vanilla.

Ingredients you will need

Vanilla

Butter

Scotch Whiskey

Equipment you will use

Whisk

Divide pudding mixture among six 3/4-cup ramekins or custard cups. Cover ramekins with plastic wrap and refrigerate until cold, about 3 hours. DO AHEAD: Can be made 1 day ahead. Keep refrigerated.

Ingredients you will need

Custard

Wrap

Equipment you will use

Plastic Wrap

Ramekin

Beat whipping cream and powdered sugar in medium bowl until soft peaks form. Spoon large dollops of whipped cream atop pudings.

Ingredients you will need

Powdered Sugar

Whipping Cream

Whipped Cream

Equipment you will use

Bowl

Sprinkle with crushed toffee and serve.

Ingredients you will need

Toffee

Crushing the toffee bar with a mallet while the bar is still in its wrapper helps keep the crushed pieces contained. W hisking the hot half and half into the egg yolks gradually—instead of all at once—keeps the mixture from curdling. And finally, straining the pudding mixture helps get the smoothest, silkiest result.

Ingredients you will need

Half And Half

Toffee Bar Candy

Egg Yolk

*Vanilla paste, made with vanilla bean seeds, packs big flavor. It can be found at Trader Joe's markets, specialty foods stores, and surfasonline.com.

Ingredients you will need

Vanilla Paste