Food & Drink

Butterscotch pudding

Butterscotch pudding

2 1/4 cups sugar

1/4 cup water

2 oz. cold butter, cubed

1 cup heavy cream, at room temperature

3 cups whole milk, at room temperature

4 egg yolks

2 whole eggs

1/2 cup cornstarch

3 tablespoons butterscotch schnapps

Sweetened whipped cream for garnish

Makes 8 servings.

Place 1 cup of the sugar in the water and place over medium heat, stirring constantly until the sugar turns light brown. Remove from the heat and allow the caramel to cool slightly. Swirl butter into the caramel and return to the heat.

Add the heavy cream and milk to the pot and stir to combine. The caramel may harden; just keep stirring until it dissolves again.

Once combined, remove from heat.

In a separate bowl, whisk the eggs, egg yolks, cornstarch and remaining sugar until the mixture is combined. Add the egg mixture to the hot cream/caramel mixture and cook, stirring constantly, until thickened.

Pour the pudding through a strainer. Whisk the schnapps into the strained pudding. Allow the pudding to cool before serving.

To serve, layer the pudding and the sweetened whipped cream into stemless wine goblets. Refrigerate until ready to serve. Serve garnished with a brown sugar cookie.

- Susan Geul, pastry chef, Blue Canyon Kitchen & Tavern