Butterscotch Pudding - by Lisa

I am really happy with how the timing worked out for this recipe. My dad was a big fan of butterscotch (maybe that's where I get it from!), and every year for his birthday my mom would make him butterscotch pie - a true family favorite. Dad would've turned 80 today, so this week's recipe is in honor of his memory.

The aforementioned butterscotch pie is basically butterscotch pudding in a pie crust. I was really excited to see how this recipe would compare! I did make a couple of small deviations from the recipe. I opted to omit the scotch (tho I might just have to try that sometime in the future), and ended up using 1/2 dark brown sugar and 1/2 light brown sugar as I'd run out of the dark brown variety. The recipe I am used to calls for mostly similar ingredients, but instead of milk, this recipe uses a mix of half & half and heavy cream. I figured this might make for a creamier and richer pudding.

Since I wanted to make sure I didn't inadvertently burn the pudding on the stove top, I was very particular about having everything at the ready. I particularly liked Beth's instruction to whisk vigorously when adding the hot mixture to the eggs in order to prevent the eggs from scrambling. I've had the problem in the past, and this resolved it perfectly. I even made sure to use my little electric hand mixer with the whisk attachment for this step of the process. Overall, this recipe went off without a hitch! Everything was timed quite well, and I am very pleased with the results!

I'd say this pudding tastes more like "real" butterscotch - which I liked! And as I suspected, it is creamier, smoother and richer than the pie. My husband classified it as tasting like smooth ice cream. I thought the taste and texture was divine and look forward to making it again (and having it for dessert the next two nights!). I'm quite certain my dad would've loved it too! :)