I haven’t had butterscotch pudding since I was a kid. It used to be my absolute favorite. So I was thrilled to find this recipe right on one of the opening pages of this month’s Gourmet magazine.

Pudding is so simple to make from scratch, its almost silly to buy instant pudding. This took me no time at all, and within an hour/hour and a half it was ready to eat. I know some people in other countries aren’t sure what “instant” pudding is, so I hope this link explains it. Anyway, pudding is awesome and its fun to say (and type). Pudding. Pudding. Pudding!

BUTTERSCOTCH PUDDING

Ingredients:

• ½ cup packed dark brown sugar
• 2 tbsp plus 2 tsp cornstarch
• 1 ½ cups whole milk
• ½ cup heavy cream
• 2 tbsp unsalted butter, cut into bits
• 1 tsp pure vanilla extract
• lightly sweetened whipped cream (optional; for topping)

Directions:

1. Whisk together brown sugar, cornstarch and ¼ tsp salt in a heavy medium saucepan, then whisk in milk and cream.
2. Bring to a boil over medium heat, whisking frequently, then boil for an additional minute, still whisking.
3. Remove from heat and whisk in butter and vanilla.
4. Pour into a bowl. Cover surface with buttered wax paper and chill for at least 1 ½ hours.
5. Serve with a dollop of whipped cream, if desired.

It was so good, so rich, and yet it took no time at all. The wax paper should prevent a “skin” from forming, but even if some does form, its easy to scrape off. Unless you like the skin. And if you really want to impress people, or you have time to spare, use the leftover heavy cream to make some homemade whipped cream. Homemade is so much better than store bought.

And I know, I know… pudding is great, but where are the cupcakes!? Well, you’ll get a surprise this weekend. And next week there will definitely be some cupcakes as well. How could I let Valentine’s Day go by without cupcakes?