Butterscotch pudding, that childhood classic, gets a grown-up upgrade with a splash of bourbon and a spoonful of tangy dairy. Served as mini pies, it’s almost too adorable for words.
|1 pie crust (1/2 master pie crust recipe), rolled to fit a 9-inch pie pan or 4 mini pie pans||1/4 cup heavy cream|
|2 large egg yolks||1/2 tsp kosher salt|
|1 cup whole milk, divided in half||2 Tbs creme fraiche, mascarpone cheese, or full-fat sour cream|
|2 Tbs cornstarch||1 tsp vanilla extract|
|4 Tbs unsalted butter||1 tsp bourbon|
|1/2 cup light brown sugar||Whipped cream for serving (optional)|
Preheat the oven to 425 and blind-bake the pie crust(s) for 15-20 minutes, until the crust is fully baked and golden brown at the edges. Remove from the oven and cool completely on a wire rack.
Whisk the egg yolks together with 1/2 cup milk in a small bowl. Whisk in the cornstarch and reserve.
Melt the butter and brown sugar over medium heat in a heavy-bottomed pot, stirring constantly. When the liquid comes to a boil, stir for 3 minutes more as it becomes shinier and lighter in color. Slowly whisk in the cream and salt.
Return the butterscotch to a low boil and cook, stirring constantly, for 3 minutes. Stir in the remaining 1/2 cup milk and when that is fully incorporated, stir in the reserved egg/milk/cornstarch mixture. (Give it a whisk before adding to make sure the cornstarch hasn’t settled at the bottom of the bowl.)
Cook the pudding, stirring constantly as it thickens. Strain the thickened pudding through a fine-mesh strainer into a clean bowl.
Stir in the creme fraiche, vanilla and bourbon, and cool for 5 minutes before pouring into the baked pie crust(s).
Chill for at least 3 hours and serve cold with whipped cream, if desired.
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