i have so many recipes i want to share, but i think i’ll start with a naughty one that i just can’t stop thinking about – butterscotch pudding. (from scratch, not the damn box.) this is a recipe i got from the renowned david lebovitz, and it looks and tastes fancy, but it’s actually super easy to make.
the funny thing is that i normally don’t even like pudding, but this…this creamy, toffee-flavored, melt-in-your-mouth marvel…i loved. it was SO good, you guys. we topped it with homemade whipped cream and some oven-toasted shredded coconut…oh my. i think i need to make some more.
4 tablespoons butter
1 cup brown sugar
3/4 teaspoon salt
3 tablespoons cornstarch
2 1/2 cups milk
2 large eggs
1 teaspoon vanilla extract
melt the butter in a saucepan, then add the brown sugar till well-moistened. remove from heat.
in a small bowl, whisk the cornstarch with 1/4 cup milk until totally smooth. whisk in the eggs.
pour the remaining milk into the melted brown sugar, whisking constantly, then stir in the cornstarch mixture.
return the pan to the heat and bring to a boil, whisking frequently. once it begins to bubble, reduce the heat to a simmer and cook 1-2 minutes, whisking nonstop, until the pudding is the consistency of hot fudge.
remove from heat and stir in vanilla.
pour into 4-6 cute little serving glasses or custard cups and chill at least 4 hours before serving. top with homemade whipped cream and oven-toasted shredded coconut.*
* to toast coconut: put shredded coconut on a layer of foil on a baking sheet, then bake at 300 degrees till toasted, stirring it around every few minutes. watch carefully so it doesn’t burn!