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Butterscotch Pudding with Maple Whipped Cream

Butterscotch Pudding with Maple Whipped Cream is fall comfort food at its best.
By Bree Hester

It seems to me that it is time for homemade pudding to get the credit that it is due. We have already fallen in love with mini desserts, cupcakes and pie. Now I think it’s time for scratch-made pudding to get some love. It’s rich, creamy and so incredibly comforting. My Butterscotch Pudding with Maple Whipped Cream is simple to make, but is elegant enough for the fanciest of fall get-togethers. The warm flavor of butterscotch and a hint of whiskey are welcome fall flavors that I crave year round.

In a medium saucepan, combine butter, brown sugar, maple syrup and salt.

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Bring to a boil. Remove from heat.

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Meanwhile, dissolve the cornstarch in 1/4 cup of milk. Whisk until completely dissolved.

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Whisk in eggs.

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Pour the remaining milk into the brown sugar mixture.

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Add the cornstarch mixture and put back on heat.

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Bring to a boil.

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Pour the mixture through a strainer. Add whiskey and vanilla.

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Cover with plastic wrap. Put the wrap directly on the surface of the pudding. Chill for 3 hours, or overnight.

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Garnish with whipped cream and maple flakes.

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