Last week Richard had to have shoulder surgery, so of course I had to make him some of his favorite comforting foods. This turned out really tasty, and we've been having spoonfuls ever since! I cheat a little by adding the chips, but it makes it taste more like what you remember Butterscotch to be - but better! Also I know the liquor I use is some of the top brands, but I don't like to cook with something I wouldn't drink, and this is already stocked in my cabinet. Now, if you don't have scotch on hand, or wouldn't really drink the rest of it, then just buy one of those little bottles of the good stuff.
Butterscotch Puddings serves 6
3 cups 1/2 & 1/2
2 egg yolks
1/3 cup corn starch
1/2 cup brown sugar
1/4 teaspoon salt
2 tablespoons butter
1 tablespoon good scotch
1 teaspoon vanilla
1/2 cup butterscotch chips
Combine 2 cups of half & half in a heavy saucepan along with sugar and salt. In another bowl whisk the remaining cup of 1/2 & 1/2, yolks and corn starch. When the sauce comes almost to a boil gradually whisk hot mixture into the other (careful - you don't want to cook the eggs!) then return to pan and heat on low just until thick about 7 min. Pour into 6 ramekins and cover with plastic wrap (so you don't get a "skin") and refrigerate until ready to serve. If you want to fancy it up, top with some whipped cream and a sprinkling of crushed toffee bar.
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