Butterscotch Pudding For Two

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   1. In a medium glass bowl, add the brown sugar, cornstarch and salt. Stir lightly with a whisk to blend.

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   2. Then, slowly pour in 1/4 cup of the cream and whisk vigorously to dissolve the sugar and cornstarch. Add the remaining cream slowly, still whisking.

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   3. Add the milk slowly and whisk very well to ensure all the dry ingredients are dissolved.

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   4. Pour the milk and cream mixture into a saucepan and turn the stove onto medium. Bring the pudding to a simmer while constantly stirring with a wooden spoon. Be sure to scrape the sides and bottom of the saucepan during cooking.

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   5. Once the pudding starts to gently simmer, turn the heat to low and cook another 1 minute. Turn off the heat, and then stir in the butter, vanilla, and scotch.

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   6. Pour the mixture into 2 small cups, cover with plastic wrap and refrigerate at least 4 hours before serving, topped with whipped cream. If you don't like a pudding skin, press the plastic wrap directly on the surface of the pudding before chilling.

No additional tips available.