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Scotch Pudding |
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| From Every Day with Rachael Ray |
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| Ingredients: |
2 cups heavy cream
1 cup 1/2 & 1/2
1 cup dark brown sugar (packed)
1 tsp salt
2 tbsps whiskey (scotch)
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1 tsp pure vanilla extract
3 large egg yolks
3 tbsps corn starch
4 tbsps unsalted butter (cut into 4 pieces)
1/2 cup candy (crushed toffee)
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| Procedures: |
1. In a medium saucepan, bring the cream, milk, brown sugar and salt to a simmer over medium heat, about 8 minutes, whisking to dissolve the sugar.
Remove from the heat, whisk in the scotch and vanilla and set aside to cool slightly.
2. In a medium bowl, whisk the egg yolks and cornstarch until combined.
Whisk in 1/4 cup of the cream mixture until smooth, adding slowly so you don't scramble the eggs.
Whisk in another 1/4 cup cream mixture until combined, then slowly pour the entire egg mixture into the saucepan, whisking to combine.
Bring to a simmer over medium-low heat, stirring constantly with a wooden spoon until thick, about 5 minutes.
Remove from the heat and stir in the butter until melted and smooth.
3. Strain the pudding through a fine-mesh sieve into a medium bowl or individual cups.
Gently press plastic wrap on the surface of the pudding to prevent a skin from forming.
Refrigerate for at least 6 hours or overnight.
Top with the toffee candy.
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| Notes: |
2017-06-02: An Excellent first effort; served after Steak Diane. The butter needed to be eliminated.
2015-04-14: Added to our cookbook.
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06/08/2017
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