butterscotch pudding with cinnamon whipped cream

January 29th, 2009

I think I’m on a pudding kick. I just realized that this is the second pudding recipe I’ve tried this month. There must be something about this time of year that makes crave the creamy goodness of the old fashioned dessert. This time I was lured by the pages of Gourmet and their recipe for butterscotch pudding.

The recipe called for whole milk, but I only had 2% on hand, so that’s what I used. And guess what, it still turned out ok. After a little while on the stovetop and a little whisking, my pudding thickened and was ready to chill for a bit. As it cooled I brainstormed about the whipped cream. Sure I could whip up some fresh cream and call it a day, but I wanted to jazz it up a bit. I decided that cinnamon would be a nice compliment to the buttery flavor of the pudding.

I scooped a little of the cold pudding into a cup and dropped a dollop of whipped cream on top. Mmmm, it was delicious! The pudding had a nice buttery flavor while the whipped cream had just enough cinnamon in it to make it special. Try it out for yourself.

Butterscotch Pudding
from Gourmet | serves 4

1/2 cup packed dark brown sugar
tablespoons plus 2 tsp cornstarch
1 1/2
cups whole milk
cup heavy cream
tablespoons unsalted butter, cut into bits
teaspoon pure vanilla extract

Whisk together brown sugar, cornstarch, and 1/4 tsp salt in a heavy medium saucepan, then whisk in milk and cream.
Bring to a boil over medium heat, whisking frequently, then boil, whisking, 1 minute.
Remove from heat and whisk in butter and vanilla.
Pour into a bowl, then cover surface with buttered wax paper and chill until cold, at least 1 1/2 hours.

Cinnamon Whipped Cream
makes 4 servings

1/2 cup heavy cream
1 Tablespoon powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon

Combine all ingredients in bowl of a mixer with whisk attachment. Mix on high for 2-3 minutes, watching closely.

Comments: 10 Total

  1. Whitney

    January 29, 2009 at 9:23 am

    That flavor combo sounds amazing!

  2. grace

    January 29, 2009 at 3:53 pm

    favorite pudding of all time? butterscotch. spice to trump all spices? cinnamon. i love this–nicely done. :)

  3. Dana

    January 29, 2009 at 5:40 pm

    Butterscotch is my husband’s all time favorite flavor – well, next to strawberries and I refuse to buy those red blobs masquerading as strawberries this time of year. I will be sure to make him this pudding. Thanks!

  4. Jennifer

    January 30, 2009 at 2:02 pm

    That sounds wonderful. I love Butterscotch. I wonder if you could use regular brown sugar? It looks really easy!

  5. Cynthia

    January 30, 2009 at 5:02 pm

    Glad to hear 2 % milk works! It’ll make a lot of people I know very happy. :)

  6. Kelly

    January 30, 2009 at 7:22 pm

    I bet you could use regular brown sugar, the flavor might just not be as strong.
    good luck!

  7. Farmgirl Susan

    February 7, 2009 at 11:52 am

    YUM! I’ve never made butterscotch pudding but have been meaning to for ages. Thanks for the mouthwatering inspiration. :)

  8. links london

    April 6, 2010 at 9:14 pm

    YUM! I’ve never made butterscotch pudding but have been meaning to for ages. Thanks for the mouthwatering inspiration

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