Simple Butterscotch Pudding
I hate when people I love are not feeling well, but I have a slightly selfish pleasure in cooking for them. Yesterday my husband Gary had back surgery for a ruptured disk (pause for “ewww.”). It’s astonishing how it all works these days, if you are lucky enough to live in a first world country with good medical care available….which is a pretty big qualifier, as we all know. He was let out of the hospital mere hours after the surgery was complete and walked (slowly, sure) out on his own two feet. And today he’s feeling well enough to do a few dishes. It’s a miracle.
So we are cozily cooped up in the apartment for Valentine’s Day, which we would probably be anyway – we fall into that camp of “We Can Go Out Whenever We Want, So Why Should We Go Out on Valentine’s Day Just Because We Feel Pressured To?”. I still don’t exactly know what dinner holds, but I know what dessert will be: Simple Butterscotch Pudding.
Happy Valentine’s Day, Gary. Glad you are up and about, glad you are my Valentine.
1 cup packed dark brown sugar
¼ cup cornstarch
½ teaspoon coarse or kosher salt
3 cups whole milk
1 cup heavy cream
2 large eggs
2 teaspoons pure vanilla extract
Sweetened Whipped Cream to serve
- In a large heavy saucepan whisk together the brown sugar, cornstarch, and salt. Whisk in the milk, cream and eggs until fully blended. Bring to a boil over medium-high heat, whisking very frequently, then continue to boil, whisking constantly, for 1 minute.
- Remove from the heat and whisk in the vanilla. Pour into one large bowl or 6 to 8 smaller serving dishes, then cover surface with plastic wrap and refrigerate until chilled, at least 1 hour for the smaller dishes, 2 1/2 hours for a bigger bowl.