Dovetail’s Butterscotch Pudding

By Pastry Chef Vera Tong
(Yield: 8 portions)

Ingredients:

• Sugar ¾ cup
• Water ¼ cup
• Heavy Cream ¼ cup
• Muscavado Sugar ½ cup
• Cornstarch  ½ cup
• Kosher salt 1 ½ teaspoons
• Milk 3 cups
• Egg Yolks 4
• Unsalted Cold Butter 4oz and 2 tablespoons
• ¼ cup Scotch
• Vanilla Extract 1 teaspoon

Preparation:
Caramelize sugar and water in a heavy bottomed sauce pot until color is deep amber. Meanwhile, heat heavy cream in another saucepan. Slowly add to caramel. In a 4-quart saucepot, combine muscavado sugar, cornstarch, salt, milk, yolks and caramel. Cook on medium flame, whisking constantly until very thick. Immediately transfer pudding to a separate container. Add butter and stir until completely emulsified. Add scotch and vanilla and mix until uniform in texture. Pour into 4 oz ramekins and set in refrigerator for 4 hours (If you prefer not to have a skin on the top, place a piece of plastic wrap directly on top of the pudding).

Ingredients to serve:

• Heavy Cream 1 cup
• Sugar 1 tablespoon
• Ground Cardamom 1 teaspoon

Whip 1 cup of heavy cream with 1 tablespoon of sugar and 1 teaspoon of ground cardamom until soft peaks.  Then serve immediately.

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