Butterscotch Pudding with Pumpkin Whipped Cream and Chocolate Toffee Chips

Butterscotch Pudding with Pumpkin Whipped Cream and Chocolate Toffee Chips
18 Ingredients
  • 1 stick unsalted butter
  • 2 vanilla beans, split
  • 2 cups packed dark brown sugar
  • 1/4 cup plus 2 tablespoons cornstarch
  • 5 cups whole milk, warmed
  • 4 large eggs
  • 2 teaspoons kosher salt
  • 2 tablespoons Scotch whisky
  • Pumpkin Whipped Cream, for serving, recipe follows
  • Five 1.4-ounce chocolate-covered toffee bars, such as Heath Bars, chopped, for serving
  • Chocolate toffee chips, for serving
  • 3 cups heavy cream
  • 1 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground clove
  • 1 cup pumpkin pie filling
Nutrition
702
35% daily value
10 servings
                                       
                                            vegetarian
     

Fat

64% 41

Saturated

126% 25

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 2

Carbs

25% 75

Carbs (net)

- 74

Fiber

2% 0

Sugars

- 63

Sugars, added

- 54

Protein

16% 8

Cholesterol

70% 209

Sodium

21% 503

Calcium

24% 242

Magnesium

6% 26

Potassium

7% 335

Iron

5% 1

Zinc

8% 1

Phosphorus

28% 196

Vitamin A

51% 461

Vitamin C

2% 1

Thiamin (B1)

7% 0

Riboflavin (B2)

30% 0

Niacin (B3)

2% 0

Vitamin B6

10% 0

Folate equivalent (total)

5% 20

Folate (food)

- 20

Folic acid

- 0

Vitamin B12

36% 1

Vitamin D

18% 3

Vitamin E

9% 1

Vitamin K

3% 4
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