Butterscotch Pretzel Parfait
Prep time: 5 minutes + 1-hour chilling time
Cook time: 10 minutes
Total prep: 1 hour 15 minutes
1 1/2 cups whole Milk
1 cup heavy Cream
3 large egg yolks
2 tablespoons cornstarch
3 tablespoons water
3/4 cup dark brown sugar
1/2 teaspoon salt
3 tablespoons butter
1 teaspoon vanilla extract
1 tablespoon scotch or bourbon
1 cup pretzel crumbs (about 2 cups whole pretzels)
3 tablespoons unsalted butter, melted
1 1/2 tablespoons packed dark brown sugar
1/4 cup salted caramel
1/4 cup whipped cream
Combine brown sugar, cornstarch, and salt in a small saucepan. Add milk and eggs and stir until smooth. Bring mixture to a boil over medium heat while stirring. Stir and cook for 1-2 more minutes until the mixture thickens.
Remove saucepan from heat. Add butter and vanilla. Allow pudding to cool while stirring.
In a medium bowl, mix crumbs, butter, brown sugar, and salt. Set aside 3 tablespoons of the mixture. Divide the remaining mixture between four individual serving dishes. Press into the bottom.
Divide pudding between the four servings. Chill for 1 hour.
Add salted caramel and whipped cream. Sprinkle with crushed pretzels immediately before serving.
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