I’m not sure why I’m in love with butterscotch pudding. There’s the deliciousness, there’s that, but I thinks there’s something more to it. I’m drawn to butterscotch pudding, I feel it in my soul. It’s as if I grew up with the fondest memories of butterscotch pudding, which I hardly ever had (don’t remember ever having.) Maybe I wish I did. Maybe it’s those Werther Original’s commercials, where the old man shares a Werther’s with his grandson, off in his own little world of memory and happiness.
And I’m not sure I even love the taste; good as it is—sweet, buttery—it’s almost too much. I feel almost too much like a kid eating it. With some whipped cream on top, a good blanket to snuggle into, and a good book to read, it’s almost too sweet, too much, this butterscotch pudding.
Which isn’t to say your shouldn’t try it. Especially with a few big spoonfuls of lightly whipped cream. Especially if you have fond memories of butterscotch—real or televisionary—that you’d like to revisit. You don’t need to add whiskey into it—the origin of the scotch part of the word butterscotch is murky—but if you happen to have a bottle of Balvenie 10, you’d be crazy not to use it. The spicy, vanilla notes of this scotch were simply made for brown sugar and butter. It adds a hint of warmth, an extra jolt of comfort. Whatever you do though, make sure you have the whipped cream, the blanket and a comfy couch, and preferably a good book. Maybe even a tumbler filled with whiskey on the side table, like I did, to, you know, remind myself that I’m all grown up.
Butterscotch Pudding
adapted from Gourmet
- 1/2 cup packed dark brown sugar
- 2 tablespoons plus 2 tsp cornstarch
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, cut into bits
- 1 teaspoon pure vanilla extract
- 1 teaspoon of non-peaty scotch-whiskey
-
lightly sweetened whipped cream
Whisk together brown sugar, cornstarch, and 1/4 tsp salt in a heavy medium saucepan, then whisk in milk and cream. Bring to a boil over medium heat, whisking frequently, then boil, whisking, 1 minute. Remove from heat and whisk in butter, vanilla, and scotch. Pour into a bowl, then cover surface with buttered wax paper and chill until cold, at least 1 1/2 hours.
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March 4, 2009 at 2:45 pm
I know the feeling of being nostalgic about something I never ate as a kid. Happens to me all the time—probably because I was a picky kid. This sounds delicious and with only 1 teaspoon of scotch in the recipe, I think it’s only reasonable to have a glass on the side.
March 5, 2009 at 12:06 am
Here, here! ; )
March 4, 2009 at 4:18 pm
For me pudding was a favorite but fleeting childhood treat. There were five of us, and a box of pudding didn’t cut it. At that time, making it from scratch was not even on the radar. These days, I have a favorite chocolate scratch pudding recipe that I make when I want to soothe myself, or my son. We could both eat it until we burst from the goodness of it.
I like that this recipe doesn’t use eggs. I will give it a whirl, sans scotch. I’m sure it will still do the trick.
March 5, 2009 at 12:11 am
I was a boxed-pudding child too. And though I love the vanilla, it really doesn’t hold a candle. From-scratch chocolate is next on my list.
Hope it does the trick indeed, Kate. : )
March 4, 2009 at 4:49 pm
I’m usually not a pudding person, but you make this look so tempting…
Cheers,
*Heather*
March 4, 2009 at 5:11 pm
damn, all i have is peaty scotch! i’m not much of a pudding fan, but my husband is. i’ll have to try this…maybe with bourbon instead?
March 5, 2009 at 12:07 am
Yes, bourbon would be perfect here. With a glass of the peaty stuff on the side.
March 4, 2009 at 6:57 pm
oh my yum yes please.
March 4, 2009 at 8:50 pm
I agree, there is something about butterscotch pudding that is incredibly enticing. Other than banana cream, it’s my favorite flavor. Is it supposed to look green in the first few pictures? Or is that just my monitor….
March 5, 2009 at 12:02 am
It’s not supposed to. Do you use a PC? I’m on a Mac and I find they are usually less blue. I do need to tweak that though—uploaded before my morning coffee today. : )
March 4, 2009 at 9:34 pm
Puddings weren’t really part of my childhood…so I’m all ready to start indulging now! :)
March 5, 2009 at 12:13 pm
Oh! How I love pudding. When I was younger, we had these tupperware pudding pop containers that my mom would make instant JELLO pudding, and then freeze it to make a popsicle. Butterscotch was almost ALWAYS my number one choice. I have never thought to make homemade, though.
March 5, 2009 at 3:44 pm
Pudding pops!! I’ve forgotten all about those! I think they just may be better than regular pudding, can’t wait til it gets warmer out so I can enjoy them out in the sun. : D
March 5, 2009 at 1:25 pm
I have never even heard of butterscotch pudding it looks so good!
I love making chocolate pudding with real whipped cream!
I am going to have to try this!:)
March 5, 2009 at 8:49 pm
Love butterscotch pudding too! Mario Batali makes one at his Pizzeria Mozza, and he adds just a smidge of sea salt to it. Out of this world.
March 6, 2009 at 10:13 am
My sister had been requesting Butterscotch Pudding for her Birthday treat. The kind with a skin she said. I did try a recipe & although it came out ok, this sounds more like “mom used to make” :)
I can”t wait to make it tonight as a Suprise offering. Her Birthday was the 3rd, so it’s like a week long party ! :) I agree with Anticiplate, a Jello box didn’t go far. We often dug under the top to try to sneek more. Making caves in the bowl. Great fun! Good times!~
March 6, 2009 at 10:21 am
I’m with you, I could eat butterscotch every day! This looks incredible!
March 7, 2009 at 1:08 pm
The pudding looks great, and thanks for stopping by—good luck in the giveaway!
March 8, 2009 at 3:20 pm
whoa… i would like a huge platter of this right now. god, why have i not thought about making this??
April 1, 2009 at 7:02 pm
this looks crazy delicious!
April 17, 2009 at 10:51 pm
So beautiful. Have you ever made butterscotch pots de creme?
April 18, 2009 at 11:59 am
No, but I certainly should. Thanks for stopping by, Rebekka.