butterscotch pudding

Monday, November 21, 2011

The husband and I finally opened a joint bank account today.

It seems weird that it's taken us this long before we opened one, but we never felt the need for it before hand. Even though we've been living together for over 6 years, married for over a year, we just never thought we needed it.

Well with me going on maternity leave in 71 days (who's counting?), moving in 30 days, we needed to merge everything together.

Let us celebrate by eating a bucketful of pudding!

Didn't really feel like chocolate, vanilla is too plain, butterscotch is perfect.

Full of all my favourite ingredients, brown sugar, butter, cream, and vanilla. Cooked until thick, spooned into fancy glasses, chilled, then served with chopped milk chocolate.

The perfect ending to the evening our lives finally merged.

Butterscotch pudding
[ adapted from David Lebovitz ]

4 tablespoons unsalted butter
1 cup dark brown sugar, packed
1/2 teaspoon salt
3 tablespoons cornstarch
2 1/2 cups whole milk
2 large eggs
1 teaspoon vanilla extract

Melt butter in a medium saucepan over medium heat. Add brown sugar and salt, stir until sugar is thoroughly moistened. Remove from heat.

In a small bowl, whisk together the cornstarch and 1/4 cup milk. Whisk until no lumps of cornstarch remain, whisk in eggs.

Gradually pour the remaining milk into the brown sugar, whisking constantly, then follow with the cornstarch mixture. Return saucepan to heat.

Bring mixture to a boil, whisking frequently. Once it starts to bubble, turn the heat to low and whisk constantly for about a minutes, or until mixture thickens to the consistency of hot fudge sauce.

Remove from heat, stir in vanilla. Ladle into glasses or cups, refrigerate for at least 4 hours before serving. Serve with chopped chocolate and whipped cream.