Butterscotch Puddings With Whipped Cream And Crushed English Toffee

Butterscotch Puddings With Whipped Cream And Crushed English Toffee
11 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
Nutrition
501
25% daily value
6 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

50% 32

Saturated

99% 20

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 1

Carbs

16% 48

Carbs (net)

- 48

Fiber

1% 0

Sugars

- 41

Sugars, added

- 35

Protein

11% 5

Cholesterol

54% 161

Sodium

8% 191

Calcium

18% 178

Magnesium

4% 18

Potassium

5% 235

Iron

3% 1

Zinc

8% 1

Phosphorus

23% 163

Vitamin A

33% 294

Vitamin C

1% 1

Thiamin (B1)

5% 0

Riboflavin (B2)

19% 0

Niacin (B3)

1% 0

Vitamin B6

7% 0

Folate equivalent (total)

3% 14

Folate (food)

- 14

Folic acid

- 0

Vitamin B12

24% 1

Vitamin D

219% 33

Vitamin E

6% 1

Vitamin K

2% 3

Sugar alcohols

- 0

Water

- 121
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