butterscotch pudding

I think that butterscotch pudding is seriously one of the most underrated desserts around.  It had totally fallen off of my radar screen until I had some at my favorite ever pizzeria.  It's creamy, dreamy, buttery and burnt sugary making it perfect for fall.  It's also a snap to prepare ahead of time and pull out of your fridge all ready to go.

I was pretty excited to see this recipe in the most recent issue of Saveur magazine. To celebrate their 150th issue, they feature a countdown of 101 classic recipes (this pudding comes in at 96) in the print version plus 49 more online.  You'll find everything from Laab to Baked Alaska which makes for a pretty interesting culinary trip around the world.

It goes without saying that this is one very sweet dessert.  The recipe in the magazine calls for the pudding to be topped with a caramel sauce.  I opted to omit it, thinking that it would send things into serious overload.  I suggest either a little creme fraiche or whipped cream if you need something more.  Or just simply top it with some pepitas which add a nice crunch and a little more salt.

butterscotch pudding

serves 8

Time: about 15 minutes to prepare; 4 hours to set

2 T milk

1 T powdered gelatin

10 oz butterscotch chips (please use the best quality you can find)

2 T Maker's Mark

4 c heavy cream

1 T sugar

3 T brown sugar

1 t salt

1/2 vanilla bean, split and seeds scraped

roasted and salted pepitas

In a small bowl, mix together the milk, gelatin and 1 T of water.  Let it rest for 5 minutes so the gelatin can soften.

Combine butterscotch chips and Maker's Mark in a blender.

In a medium saucepan, bring the cream, vanilla sugars and salt to a boil, stirring until all of the sugar is dissolved.

Remove from the heat, add the gelatin mixture and stir until it is dissolved.

Pour the cream/gelatin mixture over the chips and blend until smooth.  Pour into individual serving glasses, cover with plastic and let set for 4 hours or overnight.