Butterscotch Pudding

The taste of this pudding takes me back to childhood desserts, and me eager with spoon in hand. Back then, we made the pudding from a box. I wanted to try an upgrade for the Market Dinner version. The key to making it really deep and butterscotch-y is to let the brown sugar cook and darken long enough. I served it with freshly whipped cream and poco doce chocolate-covered toffee pieces. It was a very big hit at the Market Dinner and I think you’ll love it too.

Butterscotch Pudding
1 1/4 cups heavy cream
3/4 stick (6 tablespoons) unsalted butter
1 1/2 cups packed dark brown sugar
2 1/4 cups whole milk
4 large egg yolks
1/4 cup cornstarch
3/4 teaspoon salt
Freshly whipped cream (garnish)
Toffee pieces (garnish)

1. In a saucepan heat cream over moderately low heat until warm. While cream is heating, in a 3-quart heavy saucepan melt butter over moderate heat and stir in brown sugar. Cook sugar mixture, stirring occasionally, until mixture is bubbling all over and appears smooth, about 5 minutes.
2. Carefully add warm cream (mixture will bubble and steam) and cook over moderately low heat, stirring, until sugar mixture is dissolved, about 1 minute. Remove pan from heat.
3. In a large metal bowl or top of a double boiler whisk together milk, yolks, cornstarch, and salt. Add warm butterscotch mixture in a slow stream, whisking constantly, and set bowl or top of double boiler over a saucepan of simmering water. Cook pudding, whisking constantly, 10 minutes, or until it begins to thicken.
4. Cover bowl or top of double boiler and cook pudding, whisking occasionally, 10 minutes more.
5. Remove bowl or top of double boiler from pan and cool pudding 5 minutes, whisking occasionally.
6. Divide hot pudding among six 1-cup ramekins or other heatproof dishes.
7. Chill puddings, covered (if you don’t want skins to form) or uncovered (if you do want skins to form), until cold, at least 3 hours, and up to 2 days. Serve puddings topped with whipped cream and toffee pieces.