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Butterscotch Pudding with Brown Sugar Shortbread Cookies
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Recipe courtesy Emeril Lagasse, 2007
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Place 1 cup of sugar, the water and lemon juice in a 3-quart saucepan over medium-high heat.
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Stir constantly until all the sugar is dissolved.
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Bring the pan to a boil, and cook, stirring occasionally until the sugar turns an amber color, about 4 to 5 minutes.
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Remove the pan from the heat, and allow the caramel to cool slightly, about 2 minutes.
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Swirl the butter into the caramel, and return to the heat.
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Add the heavy cream and the milk to the caramel and stir to combine.
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The caramel may harden into but do not be alarmed, continue to stir and cook until the caramel has dissolved and is incorporated into the cream and milk.
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While the saucepan is heating, place the egg yolks, whole eggs, cornstarch, and remaining 1 1/4 cups sugar in a non-reactive bowl.
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Beat with a whisk until a smooth pale yellow paste is formed.
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Add 1 cup of the hot cream mixture to the egg mixture and whisk to combine.
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Add the egg mixture to the hot cream mixture in the saucepan and cook, stirring constantly, for 4 to 5 minutes.
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Raise the heat to medium-high and continue to cook the pudding, stirring constantly with a whisk, until thickened.
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Pour the pudding through a sieve into a large glass or nonreactive metal bowl.
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Use a whisk to beat the pudding while you drizzle the Schnapps into the bowl.
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Allow the pudding to cool slightly before serving with shortbread cookies.
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Brown Sugar Shortbread Cookies:
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Preheat the oven to 325 degrees F.
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Lightly grease a 9-inch springform pan with 1 teaspoon of the butter and set aside.
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In a large bowl fitted with an electric mixer, cream the remaining 8 ounces of butter.
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Add the sugar and beat until light.
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Add the flour and salt, and mix just until incorporated, being careful not to overmix.
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Press the dough into the bottom of the prepared pan.
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Pierce the dough all over with the tines of a fork, and press the edges decoratively with the flat side of the tines.
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Combine the sugar and cinnamon in a small bowl and sprinkle lightly over the dough.
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Cut into 12 wedges before baking.
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Bake until set and pale golden brown, 30 to 40 minutes.
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Remove from the oven and release the sides of the pan.
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Let cool before serving, or store in an airtight container for up to 3 days and serve at room temperature.
