Butterscotch Puddings with Whipped Cream and Crushed English Toffee

Name: Butterscotch Puddings with Whipped Cream and Crushed English Toffee
Yield: Makes 6 Servings
Ingredients: 3 cups half and half, divided; 2 large egg yolks; 1/3 cup cornstarch; 3/4 cup (packed) dark brown sugar; 1/4 teaspoon salt; 2 tablespoons (1/4 stick) unsalted butter, room temperature; 1 tablespoon Scotch; 1 teaspoon vanilla extract or vanilla paste*; 3/4 cup chilled heavy whipping cream; 3 tablespoons powdered sugar; 1 1.4-ounce chocolate-covered English toffee bar (such as Heath), crushed with mallet or finely chopped

By Julie HassonPhotography by Victor Schrager

October 12, 2008

Image may contain Food Creme Dessert and Cream

Recipe notes