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1
MAKE PUDDING:
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Bring brown sugar and 3 tablespoons water to a boil in a heavy saucepan over medium heat, stirring until sugar dissolves.
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3
Boil 2 minutes, stirring constantly, and reduce heat, if necessary.
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4
Add cream and 1 1/2 cups milk, return to a boil (don't worry if mixture curdles), and turn off heat.
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5
Place cornstarch and salt in a food processor, and pulse to blend.
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6
Turn mixture out onto waxed paper.
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Place granulated sugar and egg yolks in food processor, and blend 1 minute.
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Scrape down sides of bowl, add remaining 1/4 cup milk, and pulse just to mix.
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Add cornstarch mixture, and pulse a few times to blend.
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Pour hot mixture very slowly through food chute while processor is on; pulse.
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Pour mixture back into saucepan.
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Whisk constantly over medium heat, making sure to get into edges of pan, about 2 minutes or until pudding thickens and bubbles come to the surface and pop. (Pudding will thicken but should not boil, so reduce heat, if necessary.).
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13
Return pudding to food processor; pulse.
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Add butter, vanilla, and Scotch; pulse until well blended.
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Pour into 6 (4-to-6-ounce) ramekins or serving dishes.
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16
Press a piece of plastic wrap against surface of each pudding, and chill 4 hours or up to 2 days.
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Serve cold, and garnish, with buttered pecans.
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18
MAKE BUTTERED PECANS: (MAKE THESE FIRST).
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Line a plate with a double layer of paper towels, and set aside.
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Toss pecans in small skillet over medium heat.
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Cook, stirring constantly, 1 minute or until lightly toasted.
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Add butter, and continue to cook, stirring constantly, 2 minutes or until pecans have absorbed most of the butter.
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Remove from heat, and stir in salt, if desired; turn out onto paper towels.
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Cover with another double layer of paper towels, and pat to remove excess butter.
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Let cool to room temperature.
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26
Store nuts in airtight container at room temperature up to 3 days.
