REAL BUTTERSCOTCH PUDDING

Steps:

• MAKE PUDDING:.
• Bring brown sugar and 3 tablespoons water to a boil in a heavy saucepan over medium heat, stirring until sugar dissolves.
• Boil 2 minutes, stirring constantly, and reduce heat, if necessary.
• Add cream and 1 1/2 cups milk, return to a boil (don't worry if mixture curdles), and turn off heat.
• Place cornstarch and salt in a food processor, and pulse to blend.
• Turn mixture out onto waxed paper.
• Place granulated sugar and egg yolks in food processor, and blend 1 minute.
• Scrape down sides of bowl, add remaining 1/4 cup milk, and pulse just to mix.
• Add cornstarch mixture, and pulse a few times to blend.
• Pour hot mixture very slowly through food chute while processor is on; pulse.
• Pour mixture back into saucepan.
• Whisk constantly over medium heat, making sure to get into edges of pan, about 2 minutes or until pudding thickens and bubbles come to the surface and pop. (Pudding will thicken but should not boil, so reduce heat, if necessary.).
• Return pudding to food processor; pulse.
• Add butter, vanilla, and Scotch; pulse until well blended.
• Pour into 6 (4-to-6-ounce) ramekins or serving dishes.
• Press a piece of plastic wrap against surface of each pudding, and chill 4 hours or up to 2 days.
• Serve cold, and garnish, with buttered pecans.
• MAKE BUTTERED PECANS: (MAKE THESE FIRST).
• Line a plate with a double layer of paper towels, and set aside.
• Toss pecans in small skillet over medium heat.
• Cook, stirring constantly, 1 minute or until lightly toasted.
• Add butter, and continue to cook, stirring constantly, 2 minutes or until pecans have absorbed most of the butter.
• Remove from heat, and stir in salt, if desired; turn out onto paper towels.
• Cover with another double layer of paper towels, and pat to remove excess butter.
• Let cool to room temperature.
• Store nuts in airtight container at room temperature up to 3 days.