I was trying to come up with some charming childhood anecdote to accompany these butterscotch puddings, when I came to the blunt realization that I didn’t like pudding as a child. In fact, I may have purely despised the stuff. My only exposure to pudding came in the occasional lunch time trade with a friend for her chocolate pudding cup. I seem to remember a goopy, brown, almost plastic flavored dessert. Even when I was eight I knew that there had to be a better way.
A mere twenty years later I’ve decided on the perfect pudding solution: mix together cream, brown sugar and bourbon whiskey (among a few other ingredients) and call it Butterscotch Pudding. Glorious! Top that pudding with Bourbon whipped cream and toffee and life just got that much sweeter.
If I could talk to eight year old Joy the Baker, I’d tell her not to trade her all natural fruit snacks for the chocolate pudding. There’s something much better lying ahead. I’d also tell her that she won’t have horribly frizzy hair forever, and it really is ok that precious, blonde, adorable Hayden likes Alison and not her. It really is ok.
I used a recipe from David Lebowitz for this Butterscotch Pudding. It came together beautifully! Sure, there’s a fair amount of cornstarch in the pudding, but the pudding doesn’t have that paste like, cornstarch taste. I made a double batch and filled 14 little glass jars with pudding and whipped cream. This recipe feels like the perfect Fall and Winter comfort dessert. Also… yay whiskey!
Adapted from Ripe For Dessert
4 tablespoons (60g) butter, salted or unsalted
1 cup (200g) packed dark brown sugar
3/4 teaspoon coarse sea salt
3 tablespoons cornstarch
2½ (625ml) cups whole milk
2 large eggs
2 teaspoons whiskey
1 teaspoon vanilla extract
1. Melt the butter in a medium-sized saucepan. Add the dark brown sugar and salt, then stir until the sugar is well-moistened. The sugar should just begin to melt. Remove from heat.
2. In a small bowl, whisk together the cornstarch with about 1/4 cup (60ml) of the milk until smooth (there should be no visible pills of cornstarch), then whisk in the eggs.
3. Gradually pour the remaining milk into the melted brown sugar, (yes, off the stove flame) whisking constantly, then whisk in the cornstarch mixture as well.
4. Return the pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of hot fudge sauce.
5. Remove from heat and stir in the whiskey and vanilla.
6. Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving.