I'm obsessed with homemade pudding. There is really no other way to put it. For days I have been stumbling around my house in a pudding-filled haze, all the while positing the following question to myself: could pudding be canned? If so, you know where to find me when armageddon strikes. This recipe has been adapted from Gourmet magazine.
CHOCOLATE-BUTTERSCOTCH PUDDING
Makes 6-10 servings
Ingredients
For Butterscotch:
1/2 cup packed dark brown sugar
2 tablespoons + 2 teaspoons cornstarch.
1 1/2 cups whole milk
1/2 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
For Chocolate:
1/2 cup sugar
3 1/4 cups whole milk
1/4 cup cornstarch
1/8 teaspoon salt
6-7 ounces semisweet chocolate
1 teaspoon vanilla extract
For Butterscotch Layer:
Whisk together the brown sugar, cornstarch, and salt in a sauce pan or Creuset. Next, whisk in milk and cream. Bring to a boil over medium heat, whisking frequently. Once the mixture is thick enough to coat the back of a rubber spatula, remove from heat and whisk in butter and vanilla. Fill small mason jars to the halfway point with this butterscotch mixture. Set aside.
For Chocolate Layer:
Whisk together cornstarch, sugar, and salt in the top of a double boiler. Whisk in milk. Place mixture over simmering water and stir ever so often (being sure to scrape down the sides and the bottom of the pan). After roughly 15 minutes the mixture should begin to thicken and coat the back of a rubber spatula. Fold in chocolate (finely chopped). Once smooth, remove from heat and stir in vanilla. If lumpy, push through a fine mesh strainer. Fill the previously prepared mason jars with an equal layer of chocolate pudding and place jars in the fridge to set.
Once the pudding has been cooled and has set, remove from the fridge and top with a dollop of fresh whip cream.
Enjoy!
