Butterscotch Pudding Recipe
1 cup (packed) dark brown sugar (see Note at end of recipe)
2 tablespoons butter (salted or unsalted), melted
3 tablespoons cornstarch
2 1/4 cups whole milk
1/2 teaspoon salt
3 large egg yolks
2 teaspoons dark rum or whisky
1/2 teaspoon pure vanilla extract
1. In a large bowl, make the butterscotch base by mixing the brown sugar with the melted butter. Set aside.
2. Put the yolks in a small bowl and stir briefly.
2. In a small bowl, whisk the cornstarch with a small amount of the cold milk until smooth. Pour the rest of the milk into a heavy saucepan and scrape in the slurry of cornstarch and the salt.
3. Cook over medium heat, stirring with a whisk constantly, until the mixture thickens and begins to boil. Whisk a small amount of the hot milk mixture into the egg yolks and then scrape the warmed egg yolk mixture back into the saucepan.
4. Keep cooking and stirring the custard until it comes to a boil again. It will become quite thick and mound up like mayonnaise. Remove it from the heat and pour it into the butterscotch base. Add the rum and vanilla and whisk until the butterscotch has dissolved into the custard. Pour into large serving bowl or individual glasses and refrigerate overnight. Serve topped with whipped cream and chocolate shavings.
Note: If you want a lighter butterscotch flavor, feel free to use light brown sugar in place of the dark brown for a milder flavor.