Salted Butterscotch Pudding

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Have you ever had one of those days?

You know, when nothing big goes wrong, but a slew of little things do, and it makes the day feel like one big fail? 

When you poke yourself in the eye with your mascara. Which, when you wear contacts, is the equivalent of a red hot iron.

When you notice a stain on your freshly washed shirt. And you think, “Oh well,” thanks to your limited maternity wardrobe.

When you go grocery shopping and you’re all ready to check out, but you realize that your coupons are still in the car. And you brought a LOT of coupons.

When you come home to cat barf on the carpet (ok, maybe this happens to you almost every day).

When you can’t get a recipe just right.

When your garage door becomes possessed by a poltergeist and won’t close when you press the button. Even when you press it really hard. Like that makes a difference when a poltergeist is involved.

*sigh*

Luckily, for those little-things-that-turn-into-one-big-crappy-day, there is salted butterscotch pudding.

I’ve been intrigued by salted butterscotch thanks to some blogging friends (Melissa from The Baked Equation makes a mean salted butterscotch cookie, which then inspired Dorothy at Crazy for Crust to make salted butterscotch fudge – genius!). I haven’t had butterscotch pudding in forever, so I thought I would give it a go – with a salty twist! Now, the salt in this recipe is not meant to overpower the sweetness. Because…gross. It is meant to complement the flavor and add that little extra something. Still, this is probably best enjoyed by adults. Kids might not have the sophisticated palette to appreciate this treat…or something.

Salted Butterscotch Pudding

 

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Author: Jennifer

Serves: 4

Ingredients

• 4 tablespoons unsalted butter
• 2 teaspoons water
• 1 cup dark brown sugar
• 1½ teaspoons sea salt
• 3 tablespoons cornstarch
• ¼ cup granulated sugar
• 2½ cups whole milk (if using skim, you may need to increase the cornstarch)
• 2 eggs
• 1 teaspoon butter/vanilla emulsion

Instructions

1. In a medium saucepan over low heat, melt the butter. Add the water, brown sugar, and salt. Whisk in 2 cups of milk.
2. In a small bowl, whisk together ½ cup of milk and cornstarch until well-combined. Mix in the eggs and granulated sugar.
3. Gradually whisk in the cornstarch mixture into the saucepan. Increase the heat to medium-high and bring to a boil. Once it begins to boil, decrease heat to medium-low and simmer for 1-2 minutes, or until mixture has thickened (it will thicken more upon cooling).
4. Remove from heat. Immediately stir in butter/vanilla emulsion. Chill before serving.

Notes

Adapted from David Lebovitz.

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