Butterscotch Pudding from Shuna Fish Lydon
What to say about this pudding? It was on our bookmarked recipes list for a long time and we finally tried it over the holidays. It’s thick, creamy, fit for dinner guests and a total comfort food too.
Homemade puddings feel old-fashioned and homey. They aren’t such a common dessert anymore; we’re all more familiar with pudding cups and quick mixes. But a true homemade pudding, especially one with the deep, buttery flavor of real butterscotch, is a total treat.
This recipe from Eggbeater and pastry chef extraordinaire Shuna Fish Lydon is like other homemade pudding recipes: Easy and foolproof.
It does have one extra step that differentiates it from other cornstarch pudding recipes, including this one from Gourmet that we reviewed last spring. This recipe includes eggs as well as cornstarch, for a double-rich and thick pudding. It sets up beautifully, with a rich eggy taste and billows of smooth, creamy pudding that mound up on your spoon.
It’s a great dessert for cold winter days, since it can be eaten warm from the pan, although it does get even thicker in the fridge. It also is gluten-free, as long as you use GF cornstarch.
We just loved its dark butterscotch flavor, which comes from cooking brown sugar and butter together for a little while before cooking in the eggs and cornstarch. So silky smooth, and delicious!
• Get the recipe: Butterscotch Pudding at Eggbeater, Shuna Fish Lydon’s weblog
(Images: Faith Durand)