Creamy light butterscotch pudding

Serving: 4

Preparation: 10 min

Cooking: 20 min

Chilling: 2 hours

• 45 ml (3 T) butter

• 180 ml (¾ c) dark brown sugar

• 250 ml (1 c) cream

• 500 ml (2 c) milk

• 180 ml (¾ c) corn starch

• 1 ml (¼ t) salt

• 2 egg yolks

• 15 ml (1 T) whisky

• 10 ml (2 t) vanilla essence

• To serve

• 180 ml (¾ c) cream, whipped

• 60 g pistachio nuts, chopped

1. Melt the butter in a saucepan, add the brown sugar and let the mixture bubble and caramelise for 5 minutes or until it becomes liquid and smells nutty. Remove from the heat and whisk in the cream. Set aside.

2. In a large saucepan whisk together the milk, corn starch and salt. Place over medium heat and cook, stirring continuously. Bring the mixture to the boil, then reduce heat and whisk in the brown sugar mixture.

3. In a medium-size mixing bowl beat the yolks. In a very slow, steady stream, pour about a cup of the milk mixture into the yolk mixture, whisking continuously. Whisk the yolk mixture back into the remaining pudding and stir over medium-low heat for about 5 minutes or until it thickens.

4. Stir in the whisky and vanilla essence. Transfer the mixture into serving bowls or glasses, cover with plastic wrap, pressing the wrap directly onto the surface of the puddings, and refrigerate for at least 2 hours.

5. To serve Top with whipped cream and roughly chopped nuts.

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