Butterscotch Pudding

For those of you who follow me, you may have noticed that I last posted just prior to Thanksgiving. Frankly, I wanted a break. I enjoy cooking and finding new recipes but it just wasn’t fun trying to make something completely new each week, especially when it is just for the two of us. But I really had a yen this week for old-fashioned butterscotch pudding, something that much to my surprise, I had never actually made before. And somehow with a raging snowstorm this was the perfect opportunity to try it out.

So as I usually do when approaching a new recipe, I searched out about five different versions of butterscotch pudding and butterscotch budino. Some were really tarted up and while likely would be delicious, that simply wasn’t what I was looking for. And some had these overly complicated instructions. This is pudding, folks! I finally came across the method I wanted from Ree Drummond, the Pioneer Woman, but added some pure vanilla extract to her ingredients.

This is a simple recipe that requires no special skills and the results will take you back to a place of comfort – something most of us sorely need these days.  The resulting pudding is creaminess itself, lovely and unpretentious. It will not taste like that phony butterscotch flavor of the packaged mixes, so if that is what you are looking for, this isn’t it. This pudding is made from very simple ingredients that most of us have on hand, although I did go out and buy whole milk since generally we drink skim or 1%. While you can make this with a lower fat milk, please don’t. It just won’t be the same. So get out your spoon, take a deep breath, close your eyes and take a taste of comfort.

Butterscotch Pudding

Yield: About 10 servings – 100 grams or 3.5 ounces each (The size of the portions is entirely within your discretion, so if you prefer larger portions, there will obviously be fewer.)

Ingredients

1.5 cups dark brown sugar

1/4 cup (4 Tablespoons) Cornstarch

1/2 teaspoon Kosher or sea salt

3 cups of whole milk

4 large egg yolks (Discard or save the whites for another use. They can be frozen.)

2 Tablespoons unsalted butter

1.5 teaspoons pure vanilla extract (NEVER, EVER use imitation!)

Garnish (Optional)

Whipped cream, flavored with a bit of rum, bourbon or simply vanilla and a bit of powdered sugar

Directions

  1. In a medium, non-stick pot, gently whisk together the brown sugar, cornstarch and salt. Break up as many of the brown sugar lumps as you can. Butterscotch pudding2
  2. In a large measuring cup or medium bowl, preferably with a lip, whisk together the milk and egg yolks. Pour the mixture into the pot, whisking as you go to combine.
  3. Place the pot over medium heat and cook, gently stirring pretty constantly until the mixture starts to bubble and thicken. This took me about 12.5 minutes. Don’t get discouraged. Nothing seems to be happening until all of a sudden, it’s thickened and you have pudding. Stir until it is the consistency of a creamy, thick, but still pourable pudding.
  4. Remove immediately from the heat and stir through the vanilla and butter. Transfer the pudding (which is very hot) to your desired serving cups and cover with some plastic wrap, touching the top of the pudding. Allow to chill for a couple of hours. Butterscotch pudding4
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