I absolutely love butterscotch, but have never really been able to eat a lot of it. Milk. Of course, milk! But I made this butterscotch moonshine pudding using almond milk and a dash more corn starch to thicken it. Combine that with some thick spiced chocolate pudding and moonshine cream, it just may be the perfect goodbye to fall dessert ever.
Oh yeah, did I mention it has moonshine in it!? Not cooked off moonshine taste, but real, honest to god, moonshine combined with the butterscotch at the very very end of the process to maintain its level of alcohol and taste, of course. Where in the heck do you get moonshine, you ask. Well, Ole Smoky Moonshine is based right here in Tennessee and you can buy it HERE!
For the Butterscotch Moonshine Pudding
4 tbsp butter
3/4 cup brown sugar
dash of salt
combine in saucepan and stir until blended liquid is formed. remove form heat and set aside.
1/3 cup corn starch
1/2 cup milk (almond or whole)
whisk corn starch and milk together until completely combined, add to sugar mixture, return to heat.
1 1/2 cup milk
slowly stir in milk, then add corn starch and milk mixture.
2 eggs, whisked
temper your eggs, and then combine. Stir for one minute and then remove from heat.
Add shot glass of moonshine (or whickey or scotch) and 1 vanilla bean.
Stir for one more minute and then remove from saucepan into bowl. Refrigerate for 3-4 hours.
For the Whipped Topping
1 cup heavy cream
1/2 cup confectioners sugar
1 spoonful moonshine