These rich and creamy bourbon butterscotch puddings are served in individual cups for a dessert that you won't want to share. They're topped with salted caramel, whipped cream, and our irresistible Bourbon Pecans.

Ingredients

• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream, divided
• 3 egg yolks
• 2 tbs cornstarch 
• 3/4 cup brown sugar, lightly packed
• 2 tbs water
• 1 tsp salt
• 3 tbs unsalted butter, cut into cubes
• 1 tsp vanilla extract
• 1 tbs bourbon
• 1 tsp sugar
• 1/2 cup salted caramel
• 1/2 cup Santé Bourbon Pecans, roughly chopped

Instructions

1. Whisk whole milk and 1 cup of heavy cream together in a large liquid measuring cup. Set aside.
2. In a small bowl, whisk egg yolks and cornstarch together. Set aside.
3. In a medium saucepan over medium heat, whisk together brown sugar, water, and salt. Once mixed, continue to cook without stirring for 5 minutes or until caramelized. 
4. Slowly pour the milk and cream mixture into the saucepan while whisking until it begins boiling. Once boiling, remove from heat and slowly add egg yolk mixture while whisking constantly. 
5. Add the saucepan back to the stove over low heat. Whisk for 1-2 minutes or until the mixture begins to bubble and thicken. Remove from heat.
6. Stir in the cubes of butter until butter has melted and the mixture is completely smooth. Mix in the vanilla extract and bourbon. Let cool slightly.
7. Pour the pudding into individual glass jars or ramekins. Cover each with plastic wrap, pressing the wrap directly against the pudding to keep a skin from forming over the top. Refrigerate for at least 4 hours or overnight to chill. 
8. Before serving, whisk the remaining 1/2 cup of heavy cream with sugar until whipped. Serve each pudding cup with salted caramel, a dollop of whipped cream, and a generous sprinkle of chopped pecans.