Butterscotch Pudding

• 2 1/4 c. milk
• 3/4 c. heavy cream
• 4 large egg yolks
• 3/4 c. dark brown sugar, packed
• 1/4 c. cornstarch
• 1/2 tsp. kosher salt
• 2 T. unsalted butter, cut into bits
• 1 T. vanilla extract
• 1 tsp. Scotch or bourbon

In a medium saucepan, bring the milk to a boil.  Remove from the heat.

Meanwhile, in a large bowl, whisk together the cream, egg yolks, sugar, cornstarch, and salt until well-blended.

Pour a splash of hot milk into the egg mixture, whisking constantly.  Gradually whisk in the remainder of the milk.

Pour the mixture back into the pot and cook over medium heat, whisking constantly, until it begins to thicken, 3 or 4 minutes.  Do not let it boil.

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

Strain the pudding through a fine-mesh sieve into seven 4- to 6-ounce ramekins.  Chill for at least 4 hours until firm and cold.

Makes 3 1/2 c., to serve 7.

VERDICT:  This went swimmingly until it came time to strain the pudding through a fine-mesh sieve into tiny little ramekins, at which point it turned into a disaster of pudding all over said ramekins as well as the countertop.  I will make this dessert-y pudding again, but think I will either strain into one large bowl and then redistribute, or skip straining altogether.  Keep.