This cornstarch-based butterscotch pudding makes an insanely delicious dessert right from ingredients you likely already have in your kitchen. Butter, dark brown sugar, heavy cream, vanilla, and maybe even a touch of scotch. Heaven.
Ingredients
3tablespoonsunsalted butter
1/2cuppacked dark brown sugar or 1/2 cup packed golden brown sugar + 1 teaspoon molasses
1cupheavy cream
1cup2 percent milk
1/4teaspoonsalt plus a pinch more
3tablespoonscornstarch
3tablespoonswater
1teaspoonvanilla
1tablespoongood scotchoptional
Instructions
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).