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

1
Whisk together brown sugar, cornstarch, and 1/4 tsp salt in a heavy medium saucepan, then whisk in milk and cream.
2
Bring to a boil over medium heat, whisking frequently, then boil, whisking, 1 minute.
3
Remove from heat and whisk in butter and vanilla.
4
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

1
Combine all ingredients in bowl of a mixer with whisk attachment. Mix on high for 2-3 minutes, watching closely.