>> title: Butterscotch Pudding
>> category: Custards & Puddings
>> tags: butterscotch, brown sugar, pudding, stovetop, make-ahead
>> counters: Diner
>> servings: 6
>> time: 3 hr 45 min
>> slack: narrow — the butterscotch is taken dark on purpose and there is about half a minute between dark and burnt, with no tasting it back out

>> step: cook to a dark butterscotch, 5 min
Cook @dark brown sugar{1%cup}(200 g), @unsalted butter{4%Tbs}(57 g), @table salt{3/4%tsp} in a #saucepan{} over medium until it darkens and smells nutty, about ~{5%min}.

>> step: whisk in the dairy, then simmer
Whisk @heavy cream{1/2%cup}(120 mL), @whole milk{2%cup}(480 mL) into @&(~1)butterscotch{} off the heat, a little at a time, then bring it back to a simmer.

Whisk @egg yolks{4%large}(75 g), @cornstarch{3%Tbs}(24 g) smooth.

Temper @&(~1)yolks{} with @&(~2)hot butterscotch cream{}.

>> step: cook to a boil, 1 min
Cook @&(~1)custard{} over medium, whisking hard, until it boils and thickens, ~{1%min}.

>> step: stir in, strain, chill 3 hr
Stir @vanilla extract{2%tsp}(10 mL), @Scotch whisky{1%Tbs}(15 mL; optional) into @&(~1)pudding{}, strain into cups, and chill for ~{3%hr}.