Butterscotch pudding

When I was growing up I loved homemade butterscotch pudding. In fact, I vowed that as soon as I was an adult I would make an entire pot of butterscotch pudding and eat it all by myself. I still find that idea wonderfully appealing; however, as I mentioned on television recently, I’m also trying to stay slim and trim (BTW: I’ve lost four of the six pounds I talked about losing that day!).

When I originally envisioned eating an entire batch of butterscotch pudding, it was a big batch. A really big batch. Enough for eight, in fact. While I know that my adult metabolism can definitely not handle that kind of indulgence, I do still love creamy, rich homemade butterscotch pudding. There’s just no substitute for scratch butterscotch pudding. The single-serve commercially prepared butterscotch puddings available in grocery stores don’t even taste like butterscotch. No, once you go homemade, there’s no turning back when it comes to butterscotch pudding!

To satisfy my cravings and maintain portion control, I developed this smaller batch, microwave version of my favorite childhood dessert. Although it makes enough to share with a friend, you could eat the entire batch. You’d be blowing your diet for the day but you won’t have to lie down to recover!

What’s your favorite childhood food? Are sweets more “cravable” than savoury foods for you?

Dana’s Microwave Butterscotch Pudding
4 tsp (20 mL) cornstarch
½ cup (125 mL) lightly packed dark brown sugar
pinch salt
1 cup (250 mL) 2 % milk
2 egg yolks, beaten
2 tbsp (30 mL) cold, salted butter, cubed
¼ tsp (1 mL) pure vanilla extract

Blend the cornstarch with the sugar and salt until well combined in a microwave safe bowl or large glass-measuring cup. Whisk in about 1/4 of the milk until smooth. Blend in remaining milk, whisking until smooth.

Cook mixture in the microwave on HIGH for 1 minute. Whisk well and cook for 2 minutes longer or until thickened. Spoon a little of the hot milk mixture into the eggs. Stir until smooth. Scrape the egg mixture into the hot milk mixture using a rubber spatula. Whisk well and cook for 1 minute longer on HIGH. Whisk in the butter and vanilla until smooth. Cool to room temperature. Makes 2 servings.