Brûléed Butterscotch Rice Pudding Recipe (with Video)

For the butterscotch sauce
1. In a large pot, combine 8 tablespoons butter along with the brown sugar and lemon juice.
2. Set over medium heat and bring to a simmer.
3. Stir and cook until the mixture is smooth and bubbling.
4. Carefully whisk in 1 cup of heavy cream and stir in the vanilla, bourbon and salt.
5. Cook, stirring often, until bubbling and slightly thickened.
6. Reserve about 1/2 cup of the butterscotch and set aside.
For the rice pudding
1. Whisk in the milk into the remaining sauce in the pot.
2. Cook over medium low heat until simmering.
3. Add the rice and cook, stirring often, until the mixture has thickened.
4. Turn off the flame and stir in the remaining 2 tablespoons butter.
For the whipped cream
1. Beat the remaining 1/2 cup heavy cream until soft peaks form.
2. Fold in the reserved cooled 1/2 cup butterscotch sauce.
For serving
1. When ready to serve, divide the pudding between serving cups and top with a tablespoon or two of granulated sugar and torch until golden with a kitchen torch.
2. Serve with a dollop of cream and enjoy!