I’ve made three batches of pudding this past week.
I churned out a vanilla bean pudding (I subbed an equal amount of vanilla bean paste for extract) a cheesecake pudding for lovely friends, and this butterscotch pudding.
Pudding is comforting, and it’s the sort of thing that we’ve needed lately. Mr. Dessert For Two left for Kansas bright and early yesterday morning. I’m staying behind in California until I get a job all lined up out there. Also, I’m staying behind because he’ll be living in a hotel room until we find a house, and I just couldn’t run this website from an extended-stay hotel room. It would be nothing but microwave mug cakes, no-bake delights, and other things that could be made in a kitchen the size of a postage stamp with minimal appliances. My devotion to desserts is far too strong to live like that for more than one week.
The good news is that we can delay our big move until we find a house. This means that I won’t be sleeping on a twin mattress on the floor of an empty house snuggling with my stand mixer instead of him.
I want to say THANK YOU for all the sweet words and kind messages y’all offered when I shared my news. I called the Mr to share my gratitude and he said “you sure do have some nice readers.” And I couldn’t agree more. I read each comment several times, and I even emailed a few of you who had connections in Kansas. You guys are the best, and I can’t thank you enough.
- 1/2 cup brown sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/2 cup heavy cream
- 1 1/4 cup milk
- 1/2 teaspoon vanilla
- 1/2 teaspoon scotch (or regular whiskey)
- 1 tablespoon unsalted butter
- extra cream for topping
- In a medium glass bowl, add the brown sugar, cornstarch and salt. Stir lightly with a whisk to blend.
- Then, slowly pour in ¼ cup of the cream and whisk vigorously to dissolve the sugar and cornstarch. Add the last of the cream slowly, still whisking.
- Add the milk slowly and whisk very well to ensure all the dry ingredients are dissolved.
- Pour the milk and cream mixture into a saucepan and turn the stove onto medium. Bring the pudding to a simmer while constantly stirring with a wooden spoon. Be sure to scrape the sides and bottom of the saucepan during cooking.
- Once the pudding starts to gently simmer, turn the heat to low and cook another 1 minute. Turn off the heat, and then stir in the butter, vanilla, and scotch.
- Pour the mixture into 2 small cups, cover with plastic wrap and refrigerate at least 4 hours before serving. If you don’t like a pudding skin, press the plastic wrap directly on the surface of the pudding before chilling.