Butterscotch Pudding

Ingredients

• 1 3/4 cups heavy cream
• 12 ounces butterscotch chips
• 1 vanilla bean
• 10 large egg yolks
• 1/4 cup brown sugar
• 1/8 cup water
• 1/4 ounce Scotch whiskey
• 1/2 ounce heavy cream
• 1 teaspoon salt
• Whipped cream

Instructions

1. 1
   Preheat oven to 250 degrees.
2. 2
   Put the 1 3/4 cups heavy cream and butterscotch chips into a saucepan. Split open the vanilla bean and scrape the inside into the cream. Bring all to a boil and set aside.
3. 3
   Place the egg yolks into a large bowl. Slowly add the above cream mixture while whisking. Set aside.
4. 4
   Mix the brown sugar and water in a small saucepan over low heat and let mixture caramelize. Remove from heat and carefully pour in Scotch and 1/2 ounce heavy cream. Return to heat and stir until all is melted. Pour this into the cream and egg base mixture. Add salt.
5. 5
   Strain mixture into ovenproof ramekins. Bake at 250 degrees in a water bath until custard sets. Place in the refrigerator. When cool, top with whipped cream and serve.