Butterscotch Pudding

One of the many, many reasons I loved visiting my grandmother as a kid, was because she usually had Swiss Miss pudding in the fridge. Butterscotch has always been my favorite. The Bozos have inherited my love for anything Butterscotch. So, for Valentine's Day I made them this for dessert.
It's super easy. I found the recipe in this months issue of Gourmet magazine. But, it's also available here. It makes 4 servings.

Start by putting a 1/2 cup of dark brown sugar in a medium saucepan.

Add 2 tablespoons, plus 2 teaspoons of cornstarch,

and a 1/4 teaspoon of salt.

Whisk it up.

To this mixture, add 1 1/2 cups whole milk,

and a 1/2 cup heavy cream. Place on the stove & warm it over medium heat, stirring frequently, until boiling.

While you are waiting for it to boil, cut 2 tablespoons of butter into small bits,

and measure out 1 teaspoon of vanilla extract.

Once the mixture comes to a boil, stir constantly, for 1 minute.

Remove from the heat & stir in the butter & vanilla extract.

Pour into a bowl &

cover with plastic wrap (to prevent a skin from forming).

Chill for 1 1/2 hours, or until ready to serve.

Serve with whipped cream, if desired.

Butterscotch Pudding

Adapted from Gourmet magazine, February 2009
Makes 4 servings

1/2 cup {packed} dark brown sugar
2 tablespoons plus 2 teaspoons cornstarch
1/4 teaspoon kosher salt
1 1/2 cups whole milk
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into small bits
1 teaspoon vanilla extract

Whisk the brown sugar, cornstarch and salt together in a medium, heavy bottomed saucepan.  Add the milk and cream; whisk to combine.  Set the pan over medium heat and bring to a boil, whisking frequently.  Boil for 1 minute, whisking constantly.  Remove the pan from the heat and stir in the butter pieces and vanilla. 
Pour into a bowl and cover the surface with buttered wax paper, or plastic wrap, to prevent a skin from forming on top of the pudding.  Chill for at least 1 1/2 hours before serving.  
Click here for the printable recipe.