Butterscotch Pudding

Instructions

1. Prepare the caramel base
   In a medium saucepan over medium heat, melt the butter completely. Add the brown sugar and stir constantly until the sugar melts and the mixture becomes smooth and bubbling, about 3-4 minutes. The mixture should smell intensely of caramel.
2. Add milk to the caramel
   Slowly add 2 1/2 cups of milk to the caramel mixture, whisking constantly. The mixture will steam and the caramel might seize initially - continue whisking until it dissolves back into the milk. Bring to a simmer.
3. Create the cornstarch slurry
   In a medium bowl, whisk together the cornstarch, salt, and remaining 1/2 cup of milk until completely smooth with no lumps. Add the egg yolks to this mixture and whisk until well combined.
4. Temper the egg mixture
   Slowly pour about 1 cup of the hot caramel milk into the egg mixture, whisking constantly to prevent the eggs from curdling. Once incorporated, pour this mixture back into the saucepan with the remaining caramel milk, whisking continuously.
5. Cook the pudding
   Return the saucepan to medium heat and cook, whisking constantly, until the pudding thickens and begins to bubble, about 3-5 minutes. Once it starts to bubble, continue cooking for 1 minute more to ensure the cornstarch is fully cooked.
6. Finish and chill
   Remove from heat and stir in the vanilla extract and Scotch whisky (if using). Pour the pudding through a fine-mesh sieve into a clean bowl to remove any lumps. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours or overnight.