Butterscotch pudding is right at the top when you think of classic puddings. If you’ve ever wondered what butterscotch is, it’s pretty simple: brown sugar and butter. All of the warm, nostalgic flavor just comes from those two ingredients, plus a little salt for balance. We add cornstarch to thicken it and milk and cream to make it creamy, a little vanilla for flavor, and that’s about all there is to it. You can eat it warm if you’d like, but with summer arriving in full force, we like to let it chill in the fridge. Top the pudding with some whipped cream and toffee bits or nuts.
3/4 cup dark brown sugar
3 tablespoons cornstarch
1/2 to 3/4 teaspoon salt (to taste)
2 cups full cream milk
1/2 cup whipping cream
5 tablespoons unsalted butter
1 1/2 teaspoons vanilla extract
3/4 cups heavy cream, whipped to soft peaks with 1 tablespoon granulated sugar.
2 tablespoons toffee bits or chopped toasted pecans (approx.)
SEE ALSO: Chocolate Wheels
Place the brown sugar, cornstarch, and salt in a medium pot and whisk together to combine. Pour in the milk in a slow, steady stream, while continuing to whisk. Stir in the cream and place over medium-low heat. Allow the mixture to cook, stirring, for about 5 minutes or until the pudding has come to a simmer and thickened. Remove from the heat and whisk in the butter and vanilla. When the butter has completely melted and is fully incorporated, transfer the mixture to small jars or a bowl and chill. Serve cold, with whipped cream and toffee bits or toasted nuts.