Barovian Butterscotch Pudding

D&D 2024 recipe: Barovian Butterscotch Pudding. Source: Heroes' Feast. recipe type Uncommon Cuisine, serves 4, diet Contains meat Ingredients 0.25 cup unsalted butter 0.67 cup packed dark brown sugar 2 tablespoons water 1.5 tablespoons light corn syrup 1 teaspoon fresh lemon juice 0.75 teaspoon kosher salt 0.75 cup heavy cream 2 cups whole milk 3 egg yolks 3 tablespoons cornstarch 1 teaspoon pure vanilla extract 1 tablespoon Scotch or Irish whiskey (see Cook's Note) Very lightly sweetened whipped cream for serving Instructions In a heavy saucepan over medium heat, combine the butter, brown sugar, water, corn syrup, lemon juice, and salt. Bring to a boil, stirring occasionally to melt the butter and dissolve the sugar. Continue cooking at a rolling boil, stirring occasionally, until the mixture registers 240°F on an instant-read or candy thermometer, about 3 minutes. Adjust the heat to medium-low and simmer gently (the mixture should bubble lazily and steadily-if not, adjust the heat accordingly), stirring frequently, until the mixture registers 300° to 310°F on the thermometer and has a bittersweet, borderline burnt fragrance, about 6 minutes more. Meanwhile, in a bowl, whisk together the cream and milk to combine. In another bowl, whisk the yolks, cornstarch, and a little of the cream-milk mixture until uniform; take care to work out any tiny lumps of cornstarch. Remove the pan with the brown-sugar caramel mixture from the heat. Very carefully pour in about ½ cup of the cream-milk mixture; the mixture will bubble, steam, and possibly splatter. Whisk vigorously, but with care, for about 1 minute, reaching into the corners of the pan. If some of the caramel mixture is seized or still stuck in the corners of the pan, it will re-melt and loosen again. Return the pan to medium heat and, whisking constantly, add the remaining cream-milk mixture; continue whisking until any bits of seized caramel have melted fully and the mixture just reaches a simmer, about 3 minutes....