Three Broomsticks Creamy Caramel Pudding

In a small bowl or cup, mix 3 tablespoons of cornstarch and 120 ml of milk.

In a saucepan, mix sugar and bourbon, place over medium heat and heat until the sugar melts and starts to bubble.

Add butter and continue heating, stirring until the butter melts. Bring the mixture to a boil and cook, stirring occasionally, for no longer than 5 minutes; the butter should darken and acquire a nutty aroma.

Gradually pour 240 ml of cream into the caramel. Stir until the caramel dissolves. Add the remaining milk, salt, allspice, 1 teaspoon of vanilla, and mix thoroughly again.

Remove the saucepan from the heat and add the mixture of cornstarch and milk. Return to medium heat and bring to a boil, stirring constantly. The mixture should thicken slightly.

Boil for another minute and remove from heat.

Divide the prepared pudding into eight glasses. Don't forget to leave space for whipped cream. Cover each portion with a square of wax paper and refrigerate for at least 4 hours or overnight.

In a large bowl, beat 120 ml of cream with sugar and vanilla at high speed until stiff peaks form.

Add half a glass of candies, leave the rest for serving.

Use a piping bag to pipe whipped cream onto each serving of pudding. Shape it into a tall peak, allowing some to touch the walls of the glass to mimic beer foam. Sprinkle each serving with the remaining candies. Serve immediately.