Move over Chocolate…. Butterscotch Pudding with Scotch Whisky Whipping Cream is in the house tonight. I made this desert the other night and severed it in cute small glass bowls with a cookie garnish. A little something sweet after dinner please. Here is my recipe.
2 1/2 cups heavy cream
1 cup milk
1 cup packed dark brown sugar
1/2 teaspoon salt
3 large egg yolks
3 tablespoons cornstarch
3 tablespoons cold unsalted butter, cut into pieces
1 tablespoons Scotch Whisky
1 teaspoon vanilla extract
1 tablespoon confectioner’s sugar
In a medium heavy saucepan, combine 2 cups of the cream, the milk, sugar and salt and bring to a rental 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 1/2 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 with a heavy wooden spoon and cook until the mixture thickens, 4 to 5 minutes. Remove from the heat and whisk in the butter pieces, 2 teaspoons of Scotch. and the vanilla extract. Whisk until butter is melted.
Strain through a fine mesh strainer into a clear bowl. Spoon into your individual desert bowls or decorative glasses. Cover each with plastic wrap, press down against the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours. This recipe filled 10 mini dessert bowls for me.
In a medium bowl with an electric mixer on medium speed, whip the cream until thick and foamy. Add the sugar and remaining Scotch and continue whipping until the cream holds soft peaks.
To serve, spoon a dollop of the whipping cream on to each serving and sever with a butter cookie on the side.
Enjoy Every Bite.
No comments
Post a Comment