Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  cornstarch
     1/8      teaspoon  salt
     2/3           cup  dark brown sugar
  2                     egg yolks
  2        tablespoons  vanilla extract
  1           teaspoon  bourbon or scotch or
  2          teaspoons  butterscotch schnapps
                        (hiram walker butterbutternip)
  2               cups  half and half or
  1                cup  milk plus 1 cup heavy cream
  1                cup  heavy cream
  3        tablespoons  unsalted butter -- cut into pieces

Preparation:

Sift the cornstarch, salt and dark brown sugar onto a piece of waxed paper. Whisk together the egg yolks, vanilla and bourbon in a medium bowl. Pour sifted dry ingredients into a medium saucepan set over low heat. Whisk in half and half. Increase heat to medium and whisk for 2 minutes. Add butter and stir constantly with a wooden spoon, not a whisk, until mixture starts to bubble and thicken, about 3 additional minutes. Whisk hot mixture into the whisked egg mixture. Pour back into saucepan and heat over medium/low heat, stirring constantly for 1 minute. Pour into individual ramekins or into a bowl. Chill for at least 2 hours before serving.

Nutritional Information:

483 Calories (kcal); 33g Total Fat; (62% calories from fat); 3g Protein; 43g Carbohydrate; 211mg Cholesterol; 108mg Sodium