Simple Butterscotch Pudding

5 from 1 vote

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Something about butterscotch makes people (e.g. me) very happy.

Simple Butterscotch Pudding / Photo by Cheyenne Cohen / Katie Workman / themom100.com
Simple Butterscotch Pudding

I hate when people I love are not feeling well, but I have a slightly selfish pleasure in cooking for them. One of my no-fail sweets that I trot out in my healing quest is butterscotch pudding.

Simple Butterscotch Pudding

The last time I made butterscotch pudding was for my convalescing husband on Valentine’s Day. Neither of us missed going out on Valentine’s Day – after 139 years of marriage 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 can’t remember what I made for dinner. I do remember making this.

Shaving chocolate over Simple Butterscotch Pudding

This is a silky pudding, not very thick at all. As you can see it doesn’t hurt to serve it with Sweetened Whipped Cream, and few desserts can’t stand to look a little sexier and taste a little better with a few shavings of chocolate over them.

For this I used a fine microplane, which really just results in a dusting of dark chocolate, which is all that was needed in terms of flavor and looks. For a bit more crunch and a different kind of flavor, come cocoa nibs would be great.

Simple Butterscotch Pudding

Happy Valentine’s Day, Gary. Glad you are up and about, glad you are my Valentine.

Empty bowl of Simple Butterscotch Pudding

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5 from 1 vote

Simple Butterscotch Pudding

Something about butterscotch makes people (e.g. me) very happy.
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 6 People
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Ingredients 

Instructions 

  • 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 individual 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.

Notes

For this I used a fine microplane, which really just results in a dusting of dark chocolate, which is all that was needed in terms of flavor and looks.  For a bit more crunch and a different kind of flavor, come cocoa nibs would be great.

Nutrition

Calories: 395.74kcal, Carbohydrates: 48.07g, Protein: 6.55g, Fat: 20.04g, Saturated Fat: 11.87g, Cholesterol: 121.1mg, Sodium: 293.02mg, Potassium: 259.8mg, Fiber: 0.05g, Sugar: 42g, Vitamin A: 859.94IU, Vitamin C: 0.24mg, Calcium: 202.29mg, Iron: 0.55mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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