When we were growing up, Mom-Mom would make puddings from scratch. She would make her little cream puffs and fill them with vanilla pudding and berries.

Mom-Mom would also make chocolate pudding in a large bowl for us to spoon out by ourselves into fancy dessert cups or dishes. Pudding to me says family and comfort and is satisfying any time of the day.

My butterscotch pudding is a blend of a bit of vanilla, eggs, milk and cream, sugar, butter and of course good scotch. This creamy dessert is great served after a family meal, as a dessert buffet table option or simply out of the refrigerator as a special midnight snack.

Served in restaurant-style tins and topped with fresh whipped cream and candied pecan dust, my light yet decadent butterscotch pudding can be served any time of the year and passed down in your family.

A pudding my 93-year-old Mom-Mom is proud of, I present to you my Old-Fashioned Butterscotch Pudding.

Old-fashioned Butterscotch pudding

1½ cups of whole milk

1½ cups of heavy cream

5 egg yolks

¾ cup of dark brown sugar

2 tablespoons of white sugar

¼ teaspoon of salt

2 teaspoons of vanilla

4 tablespoons of butter

1 tablespoon of scotch

3 tablespoons of cornstarch

In a large saucepan, melt the butter. Add your dark brown sugar, turning the heat low until the sugar is melted and it begins to smell nutty. Slowly add in the milk and cream, then the scotch. Whisk until smooth and the sugar is dissolved again. Turn the heat to medium and cook until scalding. Take your pan off the heat and place it to the side until ready to use.

For the custard part of the pudding, in a large bowl whisk your egg yolks, white sugar and salt. Whisk until lightened in color. Add cornstarch and whisk to dissolve. Mix a small portion of the liquid ingredients into the egg mixture to temper it. Then add the entire egg mixture into the pan of liquid ingredients. Heat the mixture over medium high heat, until bubbling. Whisk constantly to avoid lumps and burning on the bottom of the pan. Remove from the heat and add the vanilla. Strain the mixture with a sieve into your blender pitcher. Blend until smooth and silky.

Pour pudding batter into crystal pudding cups, small bowls or ceramic ramekins. Cover directly on the surface of the custard so that a thin pudding skin layer will not form.

Set in the refrigerator overnight or until set. Garnish with fresh whipped cream and pecan dust (crushed candied pecans) or your favorite pudding toppings.