This week, I made butterscotch pudding. Except, I used bourbon instead of scotch, because bourbon is what I have in the house.

Butterscotch Pudding

1/4 cup unsalted butter
1/2 cup dark brown sugar, packed
1 1/2 cups whole milk
2 tablespoons cornstarch
8 egg yolks
pinch salt
1/2 teaspoon vanilla extract
1 tablespoon bourbon or scotch

Melt the butter in a large saucepan over medium heat. Whisk in the brown sugar and mix until the sugar is dissolved.

Whisk together the milk and cornstarch.

Carefully and slowly whisk the milk mixture into the butter.

Whisk over medium heat until the mixture starts to bubble.

In a separate bowl, whisk together the egg yolks and salt.

Very slowly, pour the hot milk mixture into the eggs, whisking constantly.

Return the mixture to the saucepan, and return to a boil, whisking constantly.

Remove from the heat and pour into a four-cup measuring cup. I put the measuring up into a ice bath, whisking every couple minutes, to cool the mixture faster.

Decant into individual ramekins, cover, and refrigerate.

From Lori Longbotham’s Luscious Creamy Desserts