Butterscotch Rice Pudding

Directions

1. 1
   In a medium saucepan, melt the butter with the thyme sprigs.
2. 2
   Add the brown sugar and cook over moderately low heat, stirring occasionally, until melted and glossy, about 6 minutes.
3. 3
   Remove from the heat and whisk in the Scotch.
4. 4
   Cook over low heat until any hardened caramel is dissolved.
5. 5
   Add the cream and whisk until the butterscotch is smooth and glossy.
6. 6
   Discard the thyme sprigs and season the sauce with salt.
7. 7
   In a bowl, mix the rice pudding with the almonds and cranberries.
8. 8
   Fold in 1/4 cup of the butterscotch sauce and spoon into bowls.
9. 9
   Drizzle with the remaining butterscotch sauce, garnish with thyme leaves and serve right away.