Butterscotch Pudding with Maple Whipped Cream

Preparation

To make the pudding, mix corn starch and water to make a slurry in a small bowl. Set aside.

In another small bowl, beat egg and egg yolk together. Set aside.

In a medium-sized saucepan, bring milk and sugar to a simmer. Add slurry to pan and bring mixture to a boil, stirring constantly to prevent sugars from burning.

Allow to thicken, approximately, 1–2 minutes. Reduce heat to low and add butterscotch morsels and Scotch Whiskey. Stirring constantly, allow morsels to melt. Ladle some hot liquid into the eggs a little at a time to temper the temperature of the eggs and avoid cooking them. Stir eggs back into the saucepan and turn heat to low. Cook for 3–5 minutes until pudding thickens. Stir in butter and vanilla until smooth. Remove from heat and strain into a vessel of choice or individual ramekins.

Cover with film wrap and cool for 3–4 hours or overnight until pudding sets. Serve with maple whipped cream and candied pecans.

To make the candied pecans, preheat oven to 325℉ degrees. Line a small baking sheet with parchment paper.

In a small skillet, melt the butter and add the pecans. Toss to coat.

Add the brown sugar, vanilla, salt, and water.

Cook over medium heat, tossing once in a while, until the sugar mixture has thickened and is clinging to the pecans.

Spread out on the prepared baking sheet and bake in the oven for 15 minutes.

To make the maple whipped cream, add the cream, maple syrup, and vanilla extract to the bowl of a stand mixer.

With a wire whisk, beat the cream until soft peaks form.

Top the portions of butterscotch pudding with the whipped cream and the candied pecans.