By Katrina Tulloch
It was my first time making pudding and I didn’t want to mess it up. An hour before cooking, I stood in the baking aisle, debating between name-brand Jell-o and off-brand Kroger boxes of butterscotch pudding mix. What would Sheila do? I realized I was being stupid – Sheila Keefe would never make butterscotch pudding from a box.*
Not for Tommy Gavin. She’d spend all afternoon cooking it from scratch, she’d chill it, she’d throw a fit because it wasn’t perfect, and she’d make a second batch. Maybe a third. Then she’d seal it up in her plastic container and spend hours getting dolled up, only for Tommy to cancel their date. Poor Sheila. She’d still make him a goddamn frittata in the morning.
Point is, Sheila’s butterscotch pudding would be fresh. So I ditched the boxes for butter, eggs and brown sugar.
- 1 cup milk (anything but skim)
- 1 cup heavy cream
- 2 egg yolks
- three dashes of salt
- 4 tbsp. unsalted butter
- 1/3 cup DARK brown sugar, not light
- 1 tbsp. graham cracker crumbles to top
- fresh whipped cream
I followed the Food Network’s recipe with smaller measurements (because Sheila doesn’t have enough friends in town to warrant 6 to 8 servings, and neither do I.) Many pudding recipes recommend an electric/standing mixer, but it’s not necessary. If you’re up to whisking violently for 5-10 minutes, you’ll have the same creamy result, with the added bonus of exercising that arm today (a big deal if you’re as sedentary as I am). Fresh whipped cream is even easier to make, once you’ve got that whisking arm revved up like a 14-year-old in his room with the door locked. Stop whisking when you’ve got those soft peaks, ifyouknowwhattimsayin.
It’s great hot or cold. I added a couple spoonfuls of graham cracker crumbs on top. Serves three. It’ll definitely please your friends and family, because it’s been Internetically proven that 97.3% of the world fucking loves pudding (see below).