CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- 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.
