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Butterscotch Puddings With Whipped Cream And Crushed English Toffee

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Butterscotch Puddings With Whipped Cream And Crushed English Toffee

Ingredients

  • 3 cups half and half, divided
  • 2 large egg yolks
  • 1/3 cup cornstarch
  • 3/4 cup (packed) dark brown sugar
  • 1/4 teaspoon salt
  • 2 tablespoons (1/4 stick) unsalted butter, room temperature
  • 1 tablespoon scotch
  • 1 teaspoon vanilla extract or vanilla paste
  • 3/4 cup chilled heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 1.4-ounce chocolate-covered english toffee bar (such as heath), crushed with mallet or finely chopped
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