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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.
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.
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.
Happy Valentine’s Day, Gary. Glad you are up and about, glad you are my Valentine.
Other Great Desserts to Try:
Simple Butterscotch Pudding
Ingredients
- 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
- Whipped Cream to serve
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
