Creamy Butterscotch Pudding with Toffee

• 6 tablespoons unsalted butter
• 1 cup plus 2 tablespoons packed light brown sugar
• 2 cups heavy cream, 1 1/4 cups warmed
• 3 tablespoons cornstarch
• 1/4 teaspoon kosher salt
• 2 cups whole milk
• 3 large egg yolks
• 2 teaspoons pure vanilla extract
• 1/2 tablespoon bourbon
• 1/2 tablespoon apple-cider vinegar
• 1/2 cup crunchy toffee pieces, such as broken Heath or Skor bars

1. In a large, heavy saucepan, melt the butter.
2. Add the brown sugar and cook over low heat, stirring, until the sugar is dissolved and bubbling, about 3 minutes.
3. Stir in the warmed cream.
4. In a small bowl, combine the cornstarch with the salt.
5. Add 1/2 cup of the milk and whisk until smooth.
6. Add the cornstarch mixture to the saucepan along with the remaining 1 1/2 cups of milk and cook over moderate heat, stirring constantly, until thickened, about 4 minutes.
7. Off the heat, whisk in the egg yolks, 1 1/2 teaspoons of the vanilla and the bourbon.
8. Return the pudding to the heat and bring to a boil, stirring constantly.
9. Off the heat, whisk in the vinegar.
10. Strain the pudding through a fine sieve set over a bowl.
11. Pour the pudding into six 6- to 8-ounce parfait glasses or dessert bowls.
12. Press a piece of plastic wrap directly on the surface of each pudding and refrigerate until chilled, at least 3 hours, or overnight.
13. In a chilled bowl, whip the remaining 3/4 cup of heavy cream with the remaining 1/2 teaspoon of vanilla until soft peaks form.
14. Garnish the puddings with the whipped cream and toffee pieces and serve.

unsalted butter, brown sugar, heavy cream, cornstarch, kosher salt, milk, egg yolks, vanilla, bourbon, applecider vinegar, crunchy toffee

Taken from www.foodandwine.com/recipes/creamy-butterscotch-pudding-with-toffee (may not work)