Butterscotch Pudding

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   1. Melt the butter in a medium-sized saucepan. Add the dark brown sugar and salt, then stir until the sugar is well-moistened. Remove from heat.

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   2. In a small bowl, whisk together the cornstarch with about 1/4 cup (60ml) of the milk until smooth (there should be no visible pills of cornstarch), then whisk in the eggs.

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   3. Gradually pour the remaining milk and the half-and-half into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture as well.

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   4. Return the pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of hot fudge sauce.

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   5. Remove from heat and stir in the whiskey and vanilla. If slightly-curdled looking, blend as indicated above.

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   6. Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving.

No additional tips available.