Ever come across a food so divine, so scrumptious, so utterly sinful that, even while you’re savoring every last bite, you’re wishing you’d never discovered it? Because you know – you know – that this thing will be the subject of many low-willpower life moments to come?
Psh. Not me. Nuh uh. Never.
Okay, fine, maybe a little. Maybe in the case of homemade Butterscotch Pudding.
It all started here: While perusing the dairy section at my local grocery store the other day, I couldn’t resist a wonderful fresh heavy cream in the glass bottle from Golden Glen Creamery here in Washington state. But as it turned out, I hadn’t found a use for it yet (I’m surprised at myself).
I innocently flipped through my trusty copy of Joy of Cooking, and landed on page 1019 – Butterscotch Pudding. “The real thing,” it says, “made with dark brown sugar cooked in butter.” Oh my. This can’t be good. In fact, it’s so not good, I thought, that it will probably be extremely good.
This stuff is… I don’t know… glop from the gods. I can’t really say it’s nectar – wrong consistency – so glop will have to do.
Anyway, here’s my version of the recipe. Trust me, you want it! Either that, or, if you’re prone to weak-willpowered moments, maybe just pretend you never saw this.
Oh, and it’s pretty dang easy, too. (Dammit!)
- 3 tablespoons unsalted butter
- 1/2 cup packed dark brown sugar or 1/2 cup packed golden brown sugar + 1 teaspoon molasses
- 1 cup heavy cream
- 1 cup 2 percent milk
- 1/4 teaspoon salt plus a pinch more
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1 teaspoon vanilla
- 1 tablespoon good scotch (optional)
- In a medium saucepan, melt the butter over medium-low heat. Stir in the brown sugar, and cook, stirring frequently, until the brown sugar is melted and bubbling.
- Add 1/2 cup of the heavy cream, and stir for about a minute.
- Whisk in the remaining 1/2 cup of the heavy cream, all of the milk, and the salt.
- Remove from heat, and let cool until lukewarm.
- Place pan back on the stove, this time over medium high heat.
- In a small bowl, mix together the cornstarch and water. Pour it into the pudding mixture and stir constantly until the pudding boils and begins to thicken, about 5 minutes.
- Turn heat to low, continuing to stir vigorously for about 3 more minutes until the mixture is nice and thick.
- Remove from heat and whisk in the vanilla and scotch if using.
- Divide between four cups or bowls.
- Cover with plastic wrap, pressing directly in the surface if you want to avoid a skin. Me, I never thought pudding skins were all that bad. In fact, they’re really kind of good. Is it okay to admit that?
- Chill for a couple of hours (or up to a couple of days).
- Add a dollop of whipped cream and serve.
Adapted from Joy of Cooking
PS: My guy gives this three grunts up, his highest rating yet.
Originally posted on The Hazel Bloom November 15, 2009. Updated and posted on Kitchen Treaty January 8, 2012. More about this