I have to admit, butterscotch is not my favorite pudding flavor, but I am absolutely not letting this contest close without a single plain old, old-fashioned butterscotch recipe! Butterscotch, as far as I can tell, relies on the wonder that is the flavor of dark brown sugar. This recipe, tweaked from an old recipe card from a neighbor with inspiration from David Lebovitz, is incredibly simple and fast - it doesn't even require tempering egg yolks. And while usually I feel strongly that pudding should have egg, the butterscotch flavor is rich enough, it doesn't really need it. - fiveandspice —fiveandspice
WHO: fiveandspice is a fierce home cook, hostess, and food blogger.
WHAT: A butterscotch pudding that lives up to its name.
HOW: Butter, sugar, salt, cream, cornstarch, milk, vanilla. On the stove. That's it -- no egg-tempering necessary.
WHY WE LOVE IT: This is definitely an adult butterscotch pudding -- toasty dark brown sugar, sea salt, and (optional) booze balance out the traditional sweetness. Note: If you want to have leftovers, make sure to divide up the pudding into 4-6 small bowls or ramekins. Placing one big bowl of this stuff in the fridge is simply too tempting. —Food52
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