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!)
PS: My guy gives this three grunts up, his highest rating yet.
- 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.