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Butterscotch Pudding

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From the Houston Chronicle

Ingredients You'll Need

2 1/4 cups sugar, divided
4 tablespoons (1/2 stick) cold butter, cubed
1 cup heavy cream, room temperature
3 cups whole milk, room temperature
2 whole eggs
4 egg yolks
1/2 cup constarch
3 tablespoons butterscotch schnapps
Sweetened whipped cream for garnish


Place 1 cup sugar in 1/4 cup water and cook over medium heat, stirring constantly until the sugar turns light brown.

Remove from heat and allow the caramel to cool slightly.

Swirl butter into the caramel and return to heat.

Add the cream and millk 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, yolks, cornstarch and remaining 1 1/4 cup sugar until the mixture is combined.

Add the egg mixture to the hot caramel mixture and cook, stirring constantly until thickened.

Pour the pudding through a strainer.

Whisk the schnapps into strained pudding.

Allow the pudding to cool.

To serve, layer the pudding and sweetened whipped cream into glasses.

Refrigerate until ready to serve.

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