Butterscotch Puddings With Whipped Cream And Crushed English Toffee

advertise

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