Old Fashioned Butterscotch Pudding

This was my first effort at pudding - and it definitely worked and tasted great! It was slightly grainy, which I understand from further reading is likely the fault of my lack of vigorous stirring. Blame the fact that I'm still nervous about scratching the new All-Clads.

Old Fashioned Butterscotch Pudding
The Raleigh Newspaper

4 egg yolks
3 T cornstarch
1/2 tsp fine sea salt
1 T unsalted butter
2 c whole milk
1 c heavy cream
1 T bourbon whiskey
2 tsp vanilla extract

Put egg yolks, cornstarch and salt in a large bowl and whisk until smooth and lump-free.

In a medium pot over medium heat, combine brown sugar and butter. Whisk until brown sugar melts, 1-2 minutes. Let cool, whisking constantly, utnil mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer.

Immediately pour milk and cream into the pot. It will bubble fiercely and seize up. Continue to cook, whisking constantly, until clumps melt, 2-4 minutes.

Slowly whisk 1/2 c of the hot cream mixture into the bowl with the egg yolks, whisking until smooth. Whisk in remaining hot cream mixture. Pour back into the saucepan and place over medium.

Cook pudding, whisking constantly, especially around edges, until it comes to a full boil. (Anything less than a full boil risks the cornstarch not working, winding up with runny pudding.) Lower heat and cook, stirring, until it thickens enough to mound thickly on the spoon, 4-7 minutes. If at any point it looks curdled, whisk to smooth it out.

Strain mixture through a sieve into a bowl. Stir in bourbon and vanilla.

To prevent a skin from forming, press plastic wrap directly on surface. Chill at least 2 hours and up to 2 days.

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