You’ll notice that I add a splash of whiskey, (not scotch but rye in this case) but the tart’s pudding filling is not likely named after ‘scotch’. One theory is that the name ‘butterscotch’ is a derivation of ‘butter-scorched’. Others say it that it meant ‘scotching’ or cutting, which they did to slabs of buttery, creamy caramels when making candy.
- 6 farm-fresh egg yolks
- 3/4 cup granulated sugar
- 1/4 cup heavy cream
- 1/2 cup firmly packed dark brown sugar
- 1/3 cup cornstarch, sifted
- 1 teaspoon salt
- 3 cups whole milk
- 1 vanilla bean
- 1 tablespoon unsalted butter
- 2 tablespoons whiskey (some dad nostalgia here too…he used to rub whiskey on my teething gums and have a dram himself)
- 3 Flake bars for decoration
- 18 frozen tart shells (I usually make my own pastry but elected to go the easy route…if you are feeling ambitious homemade pastry shells will make the tarts even more delicious. An oat wheat pie crust would be even nicer…)
Bake the tart shells following package directions.
Put the egg yolks in a large heatproof bowl and set aside.
In a small saucepan, combine the granulated sugar with a 1/4 cup of water and stir gently with a spatula being careful not to splash the sides of the pan. Cook over medium heat until the sugar is dissolved, then increase the heat to medium-high and cook until the mixture begins to turn a dark amber colour. Swirl the pan but do not stir. Remove from the heat, let stand one minute then stir in the cream. Pour the caramel into a small bowl and set aside.
In another saucepan, combine the brown sugar, cornstarch and salt. Stir in the milk and whisk to combine.
Cut the vanilla bean in half lengthwise and scrape the seeds into the saucepan with the milk and toss in the vanilla bean into the milk as well. Cook over medium-high heat, whisking occasionally, until the mixture comes to a boil. Remove from the heat and add the caramel. Whisk together until combined, then pour a third of the mixture over the eggs. Keep whisking the eggs and add another third of the hot milk mixture. Transfer the egg mixture back to the saucepan with the milk mixture and whisking constantly, bring to a boil over medium-high heat. Boil for 2 to 3 minutes, or until very thick.
Remove from the heat and add the butter and whiskey.
Keep whisking for about a minute to cool the pudding slightly. Let sit for about 15 minutes, then remove the vanilla bean.
Some assembly required
Whisk the pudding one more time until smooth. Divide the pudding equally among the baked tart shells and sprinkle with some crumbled Flake bar. Cover the tarts and refrigerate for about two hours before serving. Store any leftovers, tightly covered, in the fridge for up to two days.