Butterscotch pudding with easy butterscotch candy peanut praline.
3 Tablespoons Salted Butter
1/3 cup packed Dark Brown Sugar
1/2 cup Heavy Cream
1 1/2 cups Whole Milk
3 Tablespoons Corn Starch
2 Egg Yolks
1 teaspoon Irish Whiskey
Butterscotch Candy Peanut Praline:
12 Butterscotch Candy Disks
1/4 cup Peanuts, chopped
FOR THE PUDDING:
In a small bowl whisk together 1/4 cup milk, corn starch and egg yolks. Set aside.
In heavy bottomed saucepan, over medium heat, melt together butter and brown sugar. Heat until bubbling and fully homogenized.
Remove from heat and carefully stir in cream. It will bubble vigorously and the sugar will seize up.
Return to the heat and stir in remaining 1 1/4 cups of milk. Bring to a simmer.
Whisk cornstarch mixture again to ensure it's uniform, them whisk in 1/4 cup of the hot cream mixture to temper the eggs.
Wisk tempered mixture into the cream mixture and continue to cook until thick.
Remove from heat and pour into a bowl or individual serving pots. Cover pudding with a film of parchment to prevent a skin.
Once it has cooled to room temperature, store refrigerated.
FOR THE PRALINE:
Preheat oven to 350.
Line a baking sheet with parchment or a cupcake tin with cupcake liners.
Fill liners or arrange on baking sheet the butterscotch candy disks.
Put into the oven for 9 minutes. They should be melted and beginning to bubble.
Sprinkle melted candies with chopped peanuts.
Place back into the oven for 1 minute, then remove and allow to cool.
Top pudding with praline disks.
Disks can be left whole or chopped up. I like a combo of chopped up praline with one whole disk.
Do not add praline topping ahead of serving, as the candy will liquify if it is allowed to sit for a long duration in the pudding.
Makes 4-8 servings.