Butterscotch puddings

This is rich, creamy and delicious - great for when you have friends or family over for dinner. The pudding mixture can be made several days ahead and kept in the fridge, ready to decorate and serve.

Credit: Mary Makes It Easy

• serves

  6

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 1½ cups (375 ml) whole milk
• 1 cup (250 ml) 35% cream, divided
• 3 egg yolks
• 1½ tbsp (20 g) cornstarch
• ¾ cup (150 g) dark brown sugar
• ¾ tsp kosher salt
• 1½ tbsp (30 ml) water
• 3 tsp (15 ml) bourbon or Scotch whisky
• 2 tbsp + 1 tsp (42 g) unsalted butter, room temperature
• 1 tsp vanilla extract
• Sweetened whipped cream, optional
• Strawberries, optional
• 1–2 chocolate-covered honeycomb (sponge toffee) bars, roughly chopped, optional

Chilling time: at least 4 hours (or up to 4 days).

Instructions

1. Combine the milk and ¾ cup of the cream in a glass measuring cup or a bowl with a spout. Whisk together the egg yolks and cornstarch in a large heatproof bowl until smooth, then whisk in the remaining ¼ cup of cream and set aside.
2. Add in brown sugar and salt to a medium saucepan; pour the water around the edges. Without stirring, transfer the saucepan to the stove and place over medium heat. Still without stirring, allow the brown sugar to melt into the water and bubble away for 5 to 7 minutes or until slightly darker in colour and caramelised smelling. If you have a candy thermometer, cook to 115°C (240°F).
3. Carefully pour the milk and cream mixture into the caramelised sugar and whisk to combine. Bring the mixture to a simmer then whisk in the bourbon or scotch and remove from the heat.
4. While whisking slowly, pour the hot milk mixture into the egg yolk mixture. Transfer back into the pot and place over medium-low heat. While stirring constantly, bring to a low simmer and cook until thickened, about 3 to 5 minutes. Remove from the heat, whisk in the butter and vanilla extract and pour into a heatproof bowl. (If serving as individual puddings, pour into jars or ramekins). Cover the top of the pudding directly with plastic wrap and place in the fridge to chill for at least 4 to 6 hours or for up to 4 days.
5. To serve, top with whipped cream, a couple of strawberries and a scattering of chopped chocolate covered sponge toffee bars.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.