Homemade Butterscotch Pudding Recipe. A very special recipe using heavy cream, brown sugar, butterscotch chips, and a splash of Scotch. Luxurious, velvet rich and an unforgettable dessert.
Put the egg yolks in a medium bowl. Whisk well.
In a heavy, medium saucepan, bring the remaining 3 1/2 cups of cream to a simmer with the vanilla bean seeds. Remove from the heat. I've also used 1/2 teaspoon of vanilla extract in leu of the vanilla bean seeds.
Add the butterscotch chips to the hot cream and let stand until melted, 2 to 3 minutes. Whisk until smooth.
Gradually add the hot butterscotch mixture to the egg yolks, whisking constantly. Add slowly so the eggs don't scramble.
Return the mixture to the saucepan and cook over low heat, stirring constantly with a heatproof rubber spatula, until thick, about 15 minutes. Do not let it boil.
Strain the pudding into the bowl in the ice bath. Once strained, stir in the Scotch/brown sugar mixture.
Pour the pudding into glasses and refrigerate until thoroughly set, at least 4 hours or overnight.
Serve the pudding with whipped cream and caramel sauce. Sprinkle with some toffee bits for an extra special treat. You can purchase these on the baking aisle.