Bradley Ogden's Butterscotch Pudding

Ingredients:
1 3/4 cups heavy cream
12 ounces butterscotch chips (Guittard is the preferred brand)
1 vanilla bean
10 large egg yolks
1/4 cup brown sugar
1/8 cup water
1/4 ounce Scotch whiskey
1/2 ounce heavy cream
1 teaspoon salt

whipping cream

Optional: checkerboard cookies

Preparing the pudding:

Preheat oven to 250 degrees F.

Put the 1 3/4 cups heavy cream and butterscotch chips into a saucepan. Split open the vanilla bean and scrape the inside into the cream. Bring all to a boil and set aside.

Place the egg yolks into a large bowl. Slowly add the above cream mixture while whisking. Set aside.

Mix the brown sugar and water in a small saucepan over low heat and let mixture caramelize. Remove from heat and carefully pour in Scotch and 1/2 ounce heavy cream. Return to heat and stir until all is melted. Pour this into the cream and egg base mixture. Add salt.

Strain mixture into ovenproof ramekins or one large baking dish. Bake at 250 degrees F in a water bath until custard sets. Place in the refrigerator. When cool, top with whipped cream and serve.

Serves 10
Note: This recipe can easily be doubled.