Butterscotch Puddings with Whipped Cream and Crushed Toffee*

Instructions

1. 1

   Whisk 1 cup half and half, egg yolks, and cornstarch in medium bowl until smooth. Combine remaining 2 cups half and half, brown sugar, and salt in medium saucepan. Bring just to boil, stirring until sugar dissolves. Gradually whisk hot half and half mixture into egg yolk mixture. Strain mixture back into saucepan. Whisk over medium-low heat until mixture just barely boils and thickens, about 9-10 minutes. Remove from heat, whisk in butter, Scotch or rum emulsion, and vanilla.

2. 2

   Divide pudding into 6 ramekins. Cover ramekins with plastic wrap. Refrigerate for at least 3 hours.

3. 3

   Beat whipping cream until it begins to thicken. Slowly add in powdered sugar and beat until soft peaks form. Spoon whipped cream onto pudding and top with crushed toffee.