Butterscotch Puddin’ with Scotch Whiskey

1. Melt Butter and Brown Sugar

Melt the unsalted butter in a 2-quart saucier or saucepan over medium-high heat. Add the dark brown sugar and cook while stirring until the mixture is fully dissolved and takes on a nutty aroma, about 1 to 2 minutes.

2. Simmer Dairy Mixture

Pour the whole milk and heavy cream into the saucepan with the butter and sugar mixture. Add the kosher salt and bring to a gentle simmer. Once simmering, remove from heat and let cool slightly.

3. Whisk Egg Mixture

In a large bowl, whisk together the granulated sugar and egg yolks until the mixture is smooth and thick, resulting in a pale, thickened consistency.

4. Temper Egg Mixture

Gradually ladle in the warm dairy mixture into the egg mixture, whisking constantly until about one-third of the dairy mixture is incorporated and the texture is smooth.

5. Cook Pudding Base

Strain the pudding base back into the saucepan and cook over medium heat until it begins to bubble and thicken, stirring continuously.

6. Add Whiskey and Vanilla

Once thickened, remove from heat and stir in the Scotch whiskey and vanilla extract.

7. Refrigerate Pudding

Pour the pudding into individual ramekins. Cover with plastic wrap, pressing it directly onto the surface of the pudding. Refrigerate for at least 4 hours to set.

8. Serve with Smoked Salt

Before serving, sprinkle a touch of smoked salt over each pudding.