Make Ahead

Time Machine Butterscotch Pudding

February 24, 2011
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 This Recipe
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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