Handmade Butterscotch Pudding Recipe

By Irma S. Rombauer's Joy of Cooking

This is the real thing, made with dark brown sugar cooked in butter.

Have ready a 3-cup bowl or mold or four 5-6 ounce cups or ramekins. If unmolding the pudding, oil the mold(s).

Melt over low heat in a a small, heavy saucepan:  
3 tablespoons unsalted butter


Stir in:  
1/2 cup packed dark brown sugar

Cook, stirring, until melted and bubbly.
Gradually stir in:
1/2 heavy cream (not milk)

Stir over low heat until the butterscotch is dissolved.

Add and stir until blended:
1-1/2 cups whole milk 
Heaping 1/4 teaspoon salt

Remove from the heat and let cool to barely lukewarm.

Mix until smooth:
3 tablespoons cornstarch
3 tablespoons water

Stir into the milk mixture. Cook, stirring constantly, over medium-high heat until the mixture begins to thicken. Reduce the heat to low; stirring briskly, bring to a simmer and cook for 1 minute. Remove from the heat.
Then stir in:
1 teaspoon vanilla

Pour the pudding into the bowls or cups, then press plastic wrap directly onto the surface to prevent a skin.
Refrigerate for at least 2 hours or up to 2 days.  Serve with:
Whipped Cream!