Barovian Butterscotch Pudding

Ingredients

• ¼ cup unsalted butter
• ⅔ cup packed dark brown sugar
• 2 tablespoons water
• 1.5 tablespoons light corn syrup
• 1 teaspoon fresh lemon juice
• ¾ teaspoon kosher salt
• ¾ cup heavy cream
• 2 cups whole milk
• 3 egg yolks
• 3 tablespoons cornstarch
• 1 teaspoon pure vanilla extract
• 1 tablespoon Scotch or Irish whiskey (see Cook's Note)
• Very lightly sweetened whipped cream for serving

Instructions

1. In a heavy saucepan over medium heat, combine the butter, brown sugar, water, corn syrup, lemon juice, and salt. Bring to a boil, stirring occasionally to melt the butter and dissolve the sugar. Continue cooking at a rolling boil, stirring occasionally, until the mixture registers 240°F on an instant-read or candy thermometer, about 3 minutes. Adjust the heat to medium-low and simmer gently (the mixture should bubble lazily and steadily—if not, adjust the heat accordingly), stirring frequently, until the mixture registers 300° to 310°F on the thermometer and has a bittersweet, borderline burnt fragrance, about 6 minutes more.
2. Meanwhile, in a bowl, whisk together the cream and milk to combine. In another bowl, whisk the yolks, cornstarch, and a little of the cream-milk mixture until uniform; take care to work out any tiny lumps of cornstarch.
3. Remove the pan with the brown-sugar caramel mixture from the heat. Very carefully pour in about ½ cup of the cream-milk mixture; the mixture will bubble, steam, and possibly splatter. Whisk vigorously, but with care, for about 1 minute, reaching into the corners of the pan. If some of the caramel mixture is seized or still stuck in the corners of the pan, it will re-melt and loosen again. Return the pan to medium heat and, whisking constantly, add the remaining cream-milk mixture; continue whisking until any bits of seized caramel have melted fully and the mixture just reaches a simmer, about 3 minutes.
4. Whisking constantly, gradually add about ½ cup of the caramel to the egg yolks. Again whisking constantly, add the egg mixture to the pan and continue to cook, whisking constantly, for 1 minute more. Remove from the heat, add the vanilla and Scotch, and whisk to incorporate.
5. Set a fine-mesh strainer over a bowl. Pour in the pudding and, with a flexible spatula, fold and stir the pudding gently to work it through the strainer. With a piece of parchment paper or plastic wrap, cover the pudding, pressing the paper or wrap directly onto the pudding surface.
6. Refrigerate until cold and set, at least 4 or up to 24 hours. At serving time, stir the pudding gently until smooth, then top with the whipped cream.