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Author Notes: When I last visited my cousin in Colorado, after she whumped me in Scrabble, she made amends by preparing a batch of my aunt's yummy butterscotch pudding. Sitting outside, looking at the stars (and still smarting over her triple word play with a "z" and a "q") made it seem like we were kids again. (I'm the geeky one on the right in the photo). —wssmom
Serves 4-6, depending on the size of your custard dishes
- 1/4 cup dark brown sugar
- 2 tablespoons butter
- 2/3 cup heavy cream
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1 1/2 cups whole milk
- nice pinch of salt
- 4 tablespoons cornstarch
- 1/3 cup milk
- 1 teaspoon pure vanilla
- grated bittersweet chocolate, to garnish
- In a small saucepan, melt the sugar and the butter together, stirring constantly, until melted. Whisk in the cream bit by bit until dissolved, heat until bubbly. Set aside for a moment.
- In another small saucepan, mix the granulated sugar with the water and bring to a boil; when it turns golden, take off the heat and gradually add the cream mixture from step 1 bit by bit, whisking constantly.
- Return to the heat, add, and stir until mixed well, the milk and salt. Take off the heat whilst you combine the cornstarch and milk in a little tiny bowl. Return the butterscotch to medium heat, whisk in the cornstarch mixture and bring to a slow boil; reduce heat and simmer, whisking all the while, for a minute.
- Add the vanilla, stirring well; pour the pudding into small ramekins or custard dishes. and chill for at least two hours. Garnish with grated bittersweet chocolate.
- This recipe was entered in the contest for Your Best Pudding
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