At our house, Friday nights are something special. We’re both busy with work, friends and other activities during the week, so by 5 p.m. on Friday, we are in full-blown TGIF mode and ready to usher in the weekend. Usually that means making an easy dinner and getting a movie (yay for Redbox coupon codes). Recently, though, our weekends have been more work than play (remodeling a bathroom will do that to you), so we haven’t had as many relaxing Friday nights. In spite of (or because of, maybe?) our ever-growing to-do list, I still wanted to do something special for our Friday night last week. Special but easy. It was a Friday, after all. I didn’t want to be doing dishes till midnight or anything crazy.
Then it hit me: Pudding. Pudding is easy. I could mix it up while the scalloped potatoes baked. It sets up fairly quickly. There are minimal dishes afterward. OK then. Now, I just needed a flavor. I scratched vanilla off the list immediately (boring!), and I’d made chocolate pudding relatively recently, so that was out as well. Then I remembered how much I like butterscotch, and I was off to find a recipe.
Since Deb’s chocolate pudding is easy and delicious, I decided to start there for a butterscotch recipe. Good plan, right? Well… I discovered numerous pudding recipes in the Smitten Kitchen archives, but none of them said “butterscotch.” Lucky for me though, I found butterscotch pudding popsicles. Since I don’t have popsicle molds (are you listening, Santa? Mom? Andy? Hint, hint…), I had to stick with my original plan and just make pudding. Besides, skipping the popsicle step just meant dessert was ready sooner. 🙂
Sooner was definitely a good thing. The pudding is sweet and rich, but not overly so. I tasted it before and after adding the vanilla, and wow, that’s what makes the pudding. It was definitely one of the highlights of our Friday night. There’s only one issue with this recipe.
It made about four servings, which meant it was gone by lunchtime on Saturday. Bummer.
3/4 cup heavy whipping cream
3/4 cup packed dark brown sugar
2 tablespoons unsalted butter
3/4 teaspoon vanilla
pinch kosher salt
1 tablespoon cornstarch
1 1/2 cups whole milk (I used a combination of skim and half and half.)
Combine the cream, brown sugar and butter in a medium saucepan over medium-high heat. Heat the mixture until it comes to a boil, stirring occasionally to keep it from sticking to the bottom of the pan. Reduce the heat and let the mixture simmer for about 10 minutes, stirring often. Remove the pan from the heat.
Whisk the cornstarch into the pan, and gradually add the milk, whisking constantly. Return the pan to the burner and cook, stirring often, until the pudding thickens and coats the back of a metal spoon. Remove the pan from the heat and add the vanilla and salt.
Transfer the pudding to a bowl and chill in the refrigerator until set. If you’re anti-pudding skin (like me), place a piece of plastic wrap against the top of the pudding while it chills.
From Smitten Kitchen
Click here for a printable version.