BUTTERSCOTCH PUDDING PARFAIT
Steps:
- Stir cream, 1-1.2 C milk, sugar,and salt in large saucepan. Bring to simmer over medium heat, stirring often
- Meanwhile, whisk egg yolks, cornstarch, rum, vanilla and remaining 1/2 c milk in heatproof bowl until smooth.
- ladle 1/2 of hot cream into egg yolk mixture whisking constantly. once mixed, whisk remaining eggs mixture into hot cream.
- cook pudding over med-low heat whisking constantly until thickened. 2-3 minutes. Pour mixture through fine mesh strainer into medium-size heatproof bowl. Gradually add butter pieces until incorporated. Press saran wrap onto pudding. Chill for at least six hours.
- Remove pudding from refrigerator and set aside.
- Make whipped creme fraiche
- combine hvy cream, creme fraiche, powdered sugar, and vanilla. Beat for 1-2 minutes
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