Last week, The Pioneer Woman posted a recipe for Butterscotch Pudding. I don’t know why I read that post and was compelled to act. I rarely read full posts from her anymore and I never put pudding on our grocery list. But apparently it spoke to my soul on some level. So I made pudding and that was good and Marcus was sort of confused because it was like 8:00 PM and I was whisking away. I had never made from-scratch pudding before so that was a mildly exciting challenge in the way that combining six ingredients can be and I was proud of myself.
Related/unrelated: the pudding tasted like manna from the heavens even though I am positive that by all other standards, it was mediocre at best. I think I may have scalded the milk a bit. (oops)
Anyway, yesterday I was once again compelled to Make Pudding and as you all know, I was quick to heed that call. I actually had to run to the store to buy more milk and more cornstarch but it didn’t really matter because pudding was on the way. This time, I used a pot instead of a pan and the result was even more delightful, if that is possible. Would it be even better if I were to use whole milk/heavy cream? Most assuredly yes, but the only thing we ever have in the house is some version of low-fat. This is something to aspire to for next time.