Real Butterscotch Pudding Recipe

Directions:

1. MAKE PUDDING:.
2. Bring brown sugar and 3 tablespoons water to a boil in a heavy saucepan over medium heat, stirring until sugar dissolves.
3. Boil 2 minutes, stirring constantly, and reduce heat, if necessary.
4. Add cream and 1 1/2 cups milk, return to a boil (don’t worry if mixture curdles), and turn off heat.
5. Place cornstarch and salt in a food processor, and pulse to blend.
6. Turn mixture out onto waxed paper.
7. Place granulated sugar and egg yolks in food processor, and blend 1 minute.
8. Scrape down sides of bowl, add remaining 1/4 cup milk, and pulse just to mix.
9. Add cornstarch mixture, and pulse a few times to blend.
10. Pour hot mixture very slowly through food chute while processor is on; pulse.
11. Pour mixture back into saucepan.
12. Whisk constantly over medium heat, making sure to get into edges of pan, about 2 minutes or until pudding thickens and bubbles come to the surface and pop. (Pudding will thicken but should not boil, so reduce heat, if necessary.).
13. Return pudding to food processor; pulse.
14. Add butter, vanilla, and Scotch; pulse until well blended.
15. Pour into 6 (4-to-6-ounce) ramekins or serving dishes.
16. Press a piece of plastic wrap against surface of each pudding, and chill 4 hours or up to 2 days.
17. Serve cold, and garnish, with buttered pecans.
18. MAKE BUTTERED PECANS: (MAKE THESE FIRST).
19. Line a plate with a double layer of paper towels, and set aside.
20. Toss pecans in small skillet over medium heat.
21. Cook, stirring constantly, 1 minute or until lightly toasted.
22. Add butter, and continue to cook, stirring constantly, 2 minutes or until pecans have absorbed most of the butter.
23. Remove from heat, and stir in salt, if desired; turn out onto paper towels.
24. Cover with another double layer of paper towels, and pat to remove excess butter.
25. Let cool to room temperature.
26. Store nuts in airtight container at room temperature up to 3 days.