Butterscotch Pudding

Preparation

1. Boil cream, muscovado, and scotch
2. Mix 1 quart of cream with cornstarch until smooth. Add yolks, vanilla and salt until smooth.
3. Temper yolk mixture with hot cream mixture.
4. Bring to a boil, stirring constantly and cook for 60 seconds after it starts boiling.
5. Remove from heat. Pour into a cambro and Burmix for 2 minutes.
6. Add in chopped Plugra butter, Burmix an additional 2 minutes.
7. Portion into 2 hotel pans, Place plastic wrap directly on top to prevent film from forming.
8. Cool before use. Label and date product appropriately.