Active Time
30 MIN
Total Time
3 HR 30 MIN
Yield
Serves : 6
© Wendell T. Webber

How to Make It

Step 1    

In a large, heavy saucepan, melt the butter. Add the brown sugar and cook over low heat, stirring, until the sugar is dissolved and bubbling, about 3 minutes. Stir in the warmed cream.

Step 2    

In a small bowl, combine the cornstarch with the salt. Add 1/2 cup of the milk and whisk until smooth. Add the cornstarch mixture to the saucepan along with the remaining 1 1/2 cups of milk and cook over moderate heat, stirring constantly, until thickened, about 4 minutes. Off the heat, whisk in the egg yolks, 1 1/2 teaspoons of the vanilla and the bourbon. Return the pudding to the heat and bring to a boil, stirring constantly. Off the heat, whisk in the vinegar. Strain the pudding through a fine sieve set over a bowl. Pour the pudding into six 6- to 8-ounce parfait glasses or dessert bowls. Press a piece of plastic wrap directly on the surface of each pudding and refrigerate until chilled, at least 3 hours, or overnight.

Step 3    

In a chilled bowl, whip the remaining 3/4 cup of heavy cream with the remaining 1/2 teaspoon of vanilla until soft peaks form. Garnish the puddings with the whipped cream and toffee pieces and serve.

Make Ahead

The recipe can be prepared through Step 2 and refrigerated for up to 2 days.

You May Like

Aggregate Rating value: 5

Review Count: 4295

Worst Rating: 0

Best Rating: 5

Author Name: chris165

Review Body: This was a fantastic dessert for a special meal I made for guests.  I only used 1 cup of sugar and it was still really sweet (I don't think it needs the extra 2 Tbsp.)  I had the exact same glasses as in the photo, topped each with a good scoop of  salted caramel and cashew icecream, and crumbled Flake chocolate bar.  We practically licked the glasses clean!

Review Rating: 5

Date Published: 2016-07-01

Author Name: shoeman26

Review Body: I'm not sure if this pudding would make a good cream pie or shall I need to use flour instead of corn starch to get it to hold up?

Review Rating: 5

Date Published: 2016-07-02

Author Name: theEarthChildx

Review Body: Is it okay to use the non-granulated brown sugar? I have only found the chunky granule one at store. I hope you can help as I really want to make this the soonest possible! Thanks

Review Rating: 5

Date Published: 2016-07-02

Author Name: @PurplePlane

Review Body: This looks fantastic! I used to make a butterscotch pudding before and I remember how my family loves it so much.. I'll be glad to try your recipe this time! Thanks

Review Rating: 5

Date Published: 2016-07-02

Author Name: Prosper Decat

Review Body: Such a great dessert!!!

Review Rating: 5

Date Published: 2016-07-11

Author Name: cherie341

Review Body: I am grateful to get this recipe of yours. Awesome! I have sprinkled some cinnamon powder in my pudding since I don't have whip cream for now.. It still taste fantastic!

Review Rating: 5

Date Published: 2016-07-02