butterscotch pudding.

say the word pudding and you almost instantly find a connection with it.  for years i have been striving to perfect and make the most ultimate, decadently rich, silky pudding, and not the powdered from the box kind. we are talking homemade- churning out butter and stirring farm fresh eggs and sugar all over a hot stove in a big, giant pot. so, here i attempted butterscotch, which was so insanely good it was gone within 10 minutes. 
for a long time, butterscotch has been synonymous with mostly artificially flavored desserts—but this recipe recaptures its true flavor in this rich and velvety pudding. homemade butterscotch anything is always one of my favorites and this recipe is a stellar standout being easy to make, decadently smooth, and creamy. this is definitely best served as cold as you can get it. 


  • 1/2 cup packed dark brown sugar
  • 2 tablespoons plus 2 tsp cornstarch
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter, cut into bits
  • 1 teaspoon pure vanilla extract

  • lightly sweetened whipped cream

  • Whisk together brown sugar, cornstarch, and 1/4 tsp salt in a heavy medium saucepan, then whisk in milk and cream. Bring to a boil over medium heat, whisking frequently, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Pour into a bowl, then cover surface with buttered wax paper and chill until cold, at least 1 1/2 hours.

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