I cannot stop thinking about this Butterscotch Pudding. Friends Barbara, David and Annie were coming for dinner and I wanted a simple killer dessert you might see at a cool restaurant and say, “oh boy!”
Oh boy oh boy oh boy Butterscotch Pudding. Thank you, Gourmet’s Ruth Cousineau for this. A few of the reviews online mentioned theirs turned out “soupy” so my thought was, toss out the old box of cornstarch and start fresh. Who knows if I fixed others’ problem but mine was some creamy, comfy wonderfulness.
Foodie confession: this recipe has no Scotch.
I was also apparently going for pudding overdose; once I made a batch and poured into vintage glassware, to me the servings were too small. Plus I needed five servings (my plan was to stretch the four to five with a cookie or something, but this batch was closer to three). No worries, it took just a few minutes again to do a second batch. Turns out, Annie couldn’t make it to dinner but Barbara took home a tub o’ Butterscotch for her.
Butterscotch Pudding from Gourmet Magazine
1/2 cup packed dark brown sugar
2 Tbsp. plus 2 tsp. cornstarch
1/4 tsp. salt
1 1/2 cups whole milk
1/2 cup heavy cream
2 Tbsp. unsalted butter, cut into bits
1 tsp. pure vanilla extract
In a heavy medium saucepan, whisk together brown sugar, cornstarch and salt. Then whisk in milk and cream. Over medium heat, bring to a boil, whisking frequently. Then boil, whisking, for 1 minute. Remove from heat and whisk in butter and vanilla. Pour into one medium sized bowl or single serving bowls, cover the surface with buttered wax paper and chill until cold, at least 1 1/2 hours. Makes four (small) servings.